Strawberry Bran Muffins

For me, the beginning of the week means it's Muffin time! I think muffins are the perfect grab and go snack for myself and my kids. You may or may not have noticed but muffins from a store or bakery are usually loaded with fat and sugar. They are basically a cupcake! But a muffin can truly be a perfect snack if you load it with whole grains, protein, fruit and keep it light on the sweetness.

Makes 12 Muffins

• 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

• 1/4 cup honey

• 1/4 cup maple syrup

• 1 cup fat free plain Greek Yogurt

• 1.5 tsp vanilla extract

• 2 tbsp canola oil

• 6 tbsp unsweetened apple sauce

• 1.25 cups diced strawberries

• 1.5 cups wheat bran

1. Preheat oven to 350 and line a muffin tin with liners and spray with cooking spray

2. In a medium size bowl whisk together oat flour, whole wheat flour, salt, baking soda, baking powder and cinnamon

3. In a large bowl lightly beat the two eggs. Whisk in yogurt, canola oil, apple sauce and vanilla.

4. Add dry ingredients into wet mixture and mix with a wooden spoon until all incorporated. Fold in wheat bran and strawberries until just combined.

5. Using a small ice cream scoop place mixture into the muffin tin.

6. Bake for about 20-22 minutes until tops are slightly golden brown and a tester comes out clean

7. Let cool in pan for about 10 minutes and then remove and place on a wire rack to finish cooling

8. 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!