Veggie Bran Muffins

MY Mother-in-Laws healthy moist tasty muffin receipe

• Ready In: 30 mins
• Yields: 18 muffins

Ingredients

• 1  cup lite olive oil
• 2  teaspoons vanilla
• 1 1⁄2 cups sugar or 1 1⁄2 cups Splenda granular
• 3  eggs (or egg substitute)
• 2  cups whole wheat flour
• 1  cup  natural bran
• 2  teaspoons baking soda
• 1  teaspoon baking powder
• 5  tablespoons cocoa powder
• 1  cup carrot, shredded
• 1  cup apple, shredded
• 1  cup zucchini, shredded
• 1⁄2 cup applesauce
• 1⁄2 cup raisins (optional) or 1⁄2 cup craisins (optional)
• 1⁄2 cup  nuts (optional)
• 1  cup chocolate chips (optional)

Directions

1. Combine oil,vanilla sugar. Mix in eggs.
2. Add flour,baking soda ,baking powder, cocoa.
3. Mix well & add carrots, apples, zucchini and any optionals.
4. Adding 1/2 cup apple sauce makes it very moist.
5. Mixture will be thick and not batter like. This is normal. They do not rise much so fill the muffin cups about to level of the top.
6. Place in muffin pans with papers or spray silicone pans.
7. Bake 28 minutes at 350 degrees.
8. Tasty dense moist muffin. I used splenda and egg substitute to reduce calories so I can justify the chocolate chips.
9. They freeze well and can be defrosted in micowave individually.
10. optional substitute for spice muffin 2 tsp cinnamon & 1 tsp nutmeg for cocoa powder.