Multigrain Muffin

READY IN: 35mins
Recipe by jo honey

This is such a yummy-licious recipe. I was looking for a healthy breakfast muffin for those on the go mornings, and this is what I found! I substituted 1/2 C. Sour cream and 3/4 C. Milk for the buttermilk, because I didn't have any. I also added cinnamon and nutmeg.

Top Review by Alesha Ann

This muffin was ok. I made buttermilk using milk & vinegar and I doubled the blueberries. I have found metal muffin liners work better for lowfat muffins. When first baked they were very good & fluffy. I froze them a day later for an easy breakfast. They are not as good as other muffins I have frozen before.

Ingredients Nutrition

Directions

  1. Preheat oven to 375'. Line muffin pan with liners. Whisk flours, oat bran, baking powder, baking soda, and salt in a medium bowl.
  2. Lightly beat the eggs and egg white in a medium bowl. Stir in the buttermilk, brown sugar, and oil. Stir the liquid mixture into the flour mixture until just evenly moist; the batter will be very thick.
  3. Fold in the banana and blueberries. Divide the batter evenly among the cups. Top with the granola and press down. Bake until firm when pressed gently, about 25 minutes. Turn muffins out of tin and let cool on a rack.

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