Who doesn’t love a morning muffin? Well, here is one without the guilt!
Moist & soft, delicious spread with apple butter, or even peanut butter! I made these during finals time and gave them to a bunch of my friends. A healthy breakfast is key to brain functioning on exams!
The batter needs to sit overnight before baking, so just make sure to plan at least a day ahead! Super easy to make though!
Recipe below, enjoy!
Apple Bran Muffins (whole wheat & fat-free)
Note: this recipe bakes about 4 dozen muffins. Cut in half for 2 dozen, or divide by 4 to just make a dozen!
5 cups whole wheat flour
4 cups bran flakes cereal
2 cups sugar
5 tsp baking soda
2 tsp salt (optional)
8 egg whites (or 1 cup egg beaters, or 4 eggs)
1 cup unsweetened applesauce
4 cups fat-free buttermilk (or 1/4 cup white vinegar + 3 3/4 cup fat-free milk, mixed together and let sit for 5-10 mins)
1) In a large bowl, whisk together the whole wheat flour, sugar, baking soda, and salt. Add the cereal and mix. Add egg whites, applesauce, and milk and fold in gently until well combined.
2) Cover the bowl in place in the fridge for at least 24 hours (or up to a month). Do not stir the batter while it sits.
3) When you’re ready to bake the muffins, preheat the oven to 400 degrees F.
4) Scoop batter into foil-lined muffin cups (fill each about 2/3 full). Bake for 15 to 20 minutes or until the top springs back when lightly touched.
Enjoy warm or cool first!