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: 15mins
YIELD: 12 muffins
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2cups whole wheat flour
- 1cup oat bran
- 1teaspoon baking soda
- 1teaspoon baking powder
- 1teaspoon cinnamon
- 1⁄3
- 1 1⁄2cups blueberries
- 1
- 1
- 1cup milk
- 1⁄4cup vegetable oil
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DIRECTIONS
- 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.
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