Apple Bran Muffins (whole wheat & fat-free!)

This slideshow requires JavaScript.

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. Β  Add the cereal and mix. Β 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). Β Bake for 15 to 20 minutes or until the top springs back when lightly touched.

Enjoy warm or cool first!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s