I’m excited to share this muffin recipe–these pack a nutritional punch with oat bran, walnuts, apples, carrots, blackstrap molasses, chia seeds–just to name a few ingredients. Let’s look at a few of the health benefits:
Oat bran: fiber, protein and iron
Walnuts: heart-healthy monounsaturated fats and omega-3 fatty acids
Apples: fiber, antioxidants, regulate blood sugar
Carrots: beta-carotene, antioxidants, Vitamin A
Blackstrap Molasses: iron, calcium, potassium
Chia Seeds: fiber, omega-3 fatty acids
The muffins do take a bit of extra prep work because of having to shred carrots and apples, and mix the wet ingredients separately from the dry, but they are worth it! Even though I’ve named these “Breakfast” muffins, they are good anytime of the day.
Oatbran Breakfast Muffins
1 cup Oat Bran Cereal (I use Bob’s Red Mill)
1 cup unbleached flour
1 Tblsp cinnamon
2 tsp baking powder
1 tsp baking soda
2 ripe bananas
3 Tblsp blackstrap molasses
2 Tblsp natural applesauce
1/2 cup orange juice
3 tsp apple cider vinegar
2 carrots, peeled and grated
2 medium size apples, grated
1/2 cup walnut pieces
1/4 cup currants
1/4 cup golden raisins
*Preheat oven to 375 degrees and spray muffin tins with nonstick spray.
*Combine oat bran, flour, cinnamon, baking soda, baking powder in mixing bowl and set aside.
*Shred apples and carrots in food processor (if you do not have a food processor, you could chop the ingredients) and put into small mixing bowl and set aside.
*Mix banana, molasses, apple sauce, orange juice, apple cider vinegar in food processor and pour into bowl with dry ingredients. Fold ingredients together using a spatula.
*Fold in the shredded carrots and apples, add in raisins, currants, walnuts, and stir all until everything is combined.
*Place batter in muffin tins, bake for 15-17 minutes, remove from pan and cool.
These are best served warm–straight out of the oven or reheated for a few seconds in the microwave. Let me know if you bake these.
Question: What’s your favorite ingredient to include in muffins?