Recipe by Chef mariajane
These colorful and nutrient-dense muffins impress even the pickiest eater. With very little added sugar, you can feel good about the natural sweetness coming from fresh produce. Be super organized and make a double batch each week to get you through school lunches and after school activities - I found this recipe in our local newspaper.
Top Review by chefdownunda
These are seriously my favourite muffin recipe (out of the 10 or so muffin recipes on Food.com I've made). It's so moist and yet hearty and healthy. The muffins had only the subtlest of sweetness, mostly from the blueberries. When I make them, I throw in a lot more berries than recommended, and also use a fruits of the forest frozen berries mix (gives me more sweetness). I also add walnuts. Overall, I love how good and good for you these are. Thanks!
- 1 1⁄2 cups whole wheat flour
- 1 cup oat bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1⁄3 cup brown sugar, packed
- 1 1⁄2 cups blueberries
- 1 cup zucchini or 1 cup carrot
- 1 apple, cored and shredded
- 1 egg, slightly beaten
- 1 cup milk
- 1⁄4 cup vegetable oil
Directions See How It's Made
- In a large bowl, combine flour, oat bran, baking soda, baking powder, cinnamon and sugar; mix well.
- Add blueberries, zucchini, apple, egg, milk and oil; stir until just combined.
- Divide evenly among greased or paper-lined muffin cups.
- Bake in a 400F oven for 15-18 minutes, or until tops are just firm to touch.