Delicious Healthy Low Fat Muffins

These muffins are loaded with only good for you ingredients and have lots of options - be creative! I will suggest different options where possible or just make the recipe as stated for a deliciously moist and flavorful muffin for breakfast or afternoon snack.

• Ready In: 34 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄2 cup  wheat bran
• 1⁄2 cup  oat bran
• 1 1⁄3 cups whole wheat flour
• 1 1⁄4 teaspoons baking soda
• 1⁄8 teaspoon salt
• 2  teaspoons cinnamon
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ginger
• 1 1⁄4 cups low-fat buttermilk (or regular non-fat milk, soy milk, almond milk)
• 1  egg
• 1  ripe  mashed banana (or 1/2 cup applesauce)
• 1  teaspoon vanilla
• 1⁄2 cup honey
• 1 1⁄2 tablespoons  oil (vegetable, canola, or safflower)
• 1⁄3 cup  shredded coconut (optional)
• 1⁄3 cup dried currant (or raisins or cranberries, also optional)
•  orange zest (optional)

Directions

1. Preheat oven to 350.
2. Prepare a 12 muffin tin with liners or oil.
3. Place all the dry ingredients including spices, in a blow and mix together, set a side.
4. In a separate bowl, mix the milk, egg, vanilla and oil until well blended.
5. Add the mashed banana, honey, and orange zest (if using) to the batter. Mix well.
6. Add in the dry ingredients to batter and mix.
7. Last add coconut and currants if using. You can also add pecans or walnuts if you like nuts in your muffins.
8. Bake at 350 degrees for 24 minutes.