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Wednesday, February 20, 2013

Apple-nana Bran Muffins


Last night I made a batch of healthy and delicious bran muffins. Bran muffins increased in popularity once the fiber craze caught on. Bran is a high-fiber food and eating a high fiber diet has been linked to lower heart disease and diabetes. I love making healthy muffins for an on-the-go snack or hearty breakfast. Each muffin contains roughly 200 calories, making them a lower-calorie, healthier substitute for high-calorie pastries. I recommend making a double batch and freezing half the muffins for snacks. 

Apple-nana Bran Muffins
(makes 2 dozen muffins)

3 cups bran 
3 cups white or whole wheat flour
1 cup brown sugar
2 tsp salt
3 tsp baking powder
3 tsp baking soda

1/2 tsp cinnamon
1/4 tsp clove
1/4 tsp nutmeg

4 eggs
8 tbsp vegetable oil
2 cups apple-cinnamon apple sauce
2 large apple, peeled and diced
2 large bananas, peeled and diced
1 tsp butter
1 tbsp agave nectar
1 tsp cinnamon


Preheat oven to 400 degrees. Grease 12-section muffin pan. In large bowl, whisk together dry ingredients through nutmeg. In another large bowl, whisk together eggs, oil and apple sauce. Add wet ingredients to dry ingredients and mix well. Heat saute pan over medium heat. Add butter, agave, cinnamon and diced fruit. Mix well until fruit is soft and lightly browned. Add fruit to dough and mix again until combined. Divide half the batter into muffin pan and bake at 400 degrees for 12-15 minutes or until lightly browned. Once cooked, carefully remove muffins onto drying rack by loosening the edges with a butter knife. Repeat with remaining half of batter. Freeze or keep muffins at room temperature in sealed bag or Tupperware. 




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