Go Go Muffins

"These muffins have everything, complex carbs, protein, fiber, and very little fat! If you have to wake up and run/jog/cycle/go to work in a hurry these muffins will help you go the distance."
 
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Ready In:
30mins
Ingredients:
15
Yields:
18 muffins
Serves:
18

ingredients

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directions

  • Preheat oven to 350 degrees.
  • Line 18 muffin tins and spray lightly with cooking spray.
  • Separate 1 Tbsp of Oat Bran for use in next step.
  • Combine dry ingredients in a large mixing bowl.
  • Whisk dry ingredients together being careful to eliminate any lumps of brown sugar.
  • Push dry ingredients to the sides of the bowl to create a well in the center.
  • Mix wet ingredients together & pour into well.
  • Mix dry & wet ingredients just until moist.
  • Fold in the Mix-Ins of fruit and nut(s).
  • Spoon muffin batter evenly into the tins.
  • Sprinkle each muffin with remaining 2 Tbsp of Oat Bran
  • Bake muffins for 18-20 minutes
  • Remove from tins to cooling rack immediately.
  • ***You may substitute any dried chopped fruit or nut for the mix-ins.

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Reviews

  1. These are some of the best bran muffins that I've ever tasted. I had five bananas that were quickly going black, so I threw them all in and left out any additional mix-ins. Delicious and perfect for a summer breakfast. My daughter and I are loving these, both for the taste and the fiber. Great recipe - thank you!
     
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RECIPE SUBMITTED BY

I live in beautiful New Hampshire where we get to enjoy all four seasons. I don't have any children yet, but I have 2 kitties; Otto, and Lazareth. I recently got married to my DH Gerald (November '09). I like to create jewelry and am now partnering with my MIL on a side business doing so (Art Marketing). I am also working on writing a book in my spare (ha!) time. I would like to be able to visit Hawaii, Ireland, Scotland, Germany, and New Zealand some day. Cooking is one of my biggest passions. I would say I started cooking at about 7 years old in self-defense. My mom couldn't boil water without an instruction manual. (The poor woman could burn cold cereal!) Up until 2002'ish I had been mostly an improvisational cook. In the last few years I started thinking of actually using "real recipes" (for things other than baking) to learn more about ethnic cuisines and get familiar with their common ingredients and techniques. At the moment, I am into Asian foods like Thai, Indian, Chinese, and Japanese. So, here you find me!
 
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