First of all, Happy Anniversary to my Mom & Dad! I wish you many more years of happiness together 🙂
Muffins are one of our favorite breakfast foods. I especially love how easy they are to grab and eat on the go. I’m always on the lookout for recipes that are on the healthier side, but are still tender and tasty. This Molasses Bran Muffin recipe is so simple and flavorful, but it’s not overly sweet. And best of all, you can put them together and have muffins fresh out of the oven in 30 minutes or less!
Here is what you need… If you want to spice them up, I think that up to a teaspoon of cinnamon would be a yummy addition, and maybe even a sprinkle of cloves and/or ginger would make them more like gingerbread.
In a large bowl, mix together the flour, bran, baking powder, and baking soda.
In another bowl, mix together the milk, molasses, applesauce, oil, and eggs.
Add the wet ingredients to the dry ingredients, and stir just until combined.
Drop the batter into 12 greased or paper-lined muffin cups. They will be very full. If you want a little extra sweetness, put a small sprinkle of turbinado sugar on top of each one.
Bake for 15 to 20 minutes.
Molasses Bran Muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup wheat bran
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup milk
- 1/2 cup molasses
- 3/4 cup applesauce
- 2 tablespoons vegetable or canola oil
- 2 eggs
Instructions
- Preheat oven to 400 degrees F. Grease a 12-cup muffin tin, or line with paper muffin cups.
- In a large bowl, mix together flour, bran, baking powder, and baking soda. In another bowl, mix together milk, molasses, applesauce, oil, and eggs. Add wet ingredients to dry ingredients, and stir just until combined. Drop batter into prepared muffin cups.
- Bake in preheated 400 degree F oven for 15 to 20 minutes. Store in an airtight container at room temperature.
Adapted from Bob’s Red Mill
August 1, 2013 at 12:41 pmLooks yummy, we might have to try them!
Here’s my favorite muffin recipe right now: So much healthier than most, and the boys LOVE them:
http://fitandhealthywithdebbie.blogspot.com/2012/10/banana-oatmeal-breakfast-muffins.html
August 1, 2013 at 2:25 pmThe recipe you posted sounds good, too! Have you ever made it with regular yogurt instead of Greek? I almost never have Greek yogurt on hand, and I think it would change the texture if I substituted regular.