Muffins that won't give you a muffin top! Sign me up. I love making muffins and take advantage of a quiet Sunday to make a batch for the school week. These low sugar, protein packed muffins keep little and big tummies full without packing on the calories.
1 cup oat flour
1 cup whole wheat flour
1 tsp kosher salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 extra large eggs
1/2 cup honey
3 tbsp organic cane sugar
1 cup fat free plain Greek Yogurt
1.5 tsp vanilla
1/4 cup canola
1/4 cup apple sauce
1 cup raisins
1.5 cups wheat bran
Preheat oven to 350 and spray a muffin pan (12) with canola oil spray
In a medium size bowl whisk together oat flour, whole wheat flour, salt, baking soda, baking powder and cinnamon
In a large bowl lightly beat the two eggs. Whisk in yogurt, canola oil, apple sauce and vanilla.
Add dry ingredients into wet mixture and mix with a wooden spoon until all incorporated. Fold in wheat bran and raisins until just combined.
Using a small ice cream scoop place mixture into the muffin tin. It should be about 3/4 of the way full
Bake for about 22 minutes until tops are slightly golden brown and a tester comes out clean
Let cool in pan for about 10 minutes and then remove and place on a wire rack to finish cooling
Serve warm or store in an airtight container for 2-3 days. Once cooked I freeze half the batch so I always have some on hand!
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