Recipe by Maito
This recipe makes delicious, healthy and versatile muffins. I have tried cranberries, apple pieces, almonds and macadamias as well. You can use any fruit or nut that you especially like.
Top Review by Annacia
Great muffins! I doubled the cinnamon and used a mix of chopped dried apricot and apple for the fruit. The rest was "by the book" with the exception of the sugar, I replaced the ask for brown sugar with 1/2 the amount of Splenda Brown Sugar. They are really delicious warm from the oven with morning coffee. The recipe is simple to follow and quick to make. It's a keeper! Thanks for this one Maito.
- 1 cup whole wheat flour
- 1⁄2 cup all-purpose flour
- 1 cup oat bran
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4-1⁄2 teaspoon nutmeg
- 1⁄2-1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 large egg
- 3 large egg whites
- 1 1⁄4 cups low-fat buttermilk
- 1⁄4 cup applesauce
- 1⁄4 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1⁄2 cup brown sugar, packed
- 2 tablespoons canola oil or 2 tablespoons vegetable oil
- 3⁄4 cup dried fruit
- 1⁄2 cup walnuts, chopped (or any other nut)
Directions See How It's Made
- Preheat oven to 375 degree F.
- Grease muffin tin (I like to use a silicone muffin pan) or line muffin tin with paper cups.
- Whisk together flours, oat bran, baking powder, baking soda, nutmeg, cinnamon and salt.
- Lightly beat the egg and egg whites. Stir in the buttermilk, applesauce, almond and vanilla extracts, brown sugar, and oil.
- Stir the liquids into the dry ingredients, until almost combined (batter will be thick), being careful not to over-mix. Gently stir in the dried fruit and nuts.
- Fill muffin cups about ¾ full. Bake until tester is clean, about 23 minutes.
- After a few minutes, remove muffins from the pan, and cool on a rack. You can serve them room temperature, or re-warm them in a toaster oven.