Rainbow Muffins

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.

• Ready In: 15 mins
• Yields: 12 muffins

Ingredients

• 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

1. In a large bowl, combine flour, oat bran, baking soda, baking powder, cinnamon and sugar; mix well.
2. Add blueberries, zucchini, apple, egg, milk and oil; stir until just combined.
3. Divide evenly among greased or paper-lined muffin cups.
4. Bake in a 400F oven for 15-18 minutes, or until tops are just firm to touch.