Prep Time
15 minBake Time
20-23 minYield
12 muffinsRating
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Loading...| 1 ½ cups (180g) ROGERS FOODS OAT BRAN | |
| ½ cup (120g) plain nonfat Greek yogurt | |
| ½ cup (120mL) nonfat milk (or milk alternative) | |
| 1 ½ tsp vanilla extract | |
| 1 cup (120g) ROGERS FOODS WHOLE GRAIN WHOLE WHEAT FLOUR | |
| 2 tsp baking powder | |
| 1 ½ tsp ground cinnamon | |
| ½ tsp salt | |
| 2 tbsp (28g) unsalted butter, melted and cooled slightly | |
| 2 large egg whites, room temperature | |
| ¼ cup (60mL) molasses, room temperature | |
| ¼ cup (60mL) pure maple syrup, room temperature (honey or agave can be used in place of maple syrup if preferred) | |
| 1 ½ cups (160g) freshly grated carrots | |
| ¾ cup (94g) diced apple (green or red) | |
| ¼ cup (40g) raisins | |
| ¼ cup (40g) finely diced walnuts | |
| ¼ cup (40g) shredded coconut |
| 1. | Preheat the oven to 350°F, and lightly coat 12 muffin pan with nonstick spray. |
| 2. | In a medium bowl, stir together the oat bran, Greek yogurt, milk, and vanilla. Let the mixture rest for 10 minutes while preparing the remaining ingredients. |
| 3. | Whisk together the flour, baking powder, cinnamon, and salt in a separate bowl. In a third bowl, whisk together the coconut oil and egg whites. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Add the flour mixture, mixing only until incorporated. Fold in the carrots, apples, raisins, walnuts, and coconut. |
| 4. | Divide the batter between the prepared muffin cups. Bake at 350°F for 20-23 minutes or until the tops feel firm to the touch - test center for doneness. Cool the muffin for 5 minutes before transferring to a wire rack. |
| 5. | Note: You can use wheat bran for the oat bran. Rogers Foods All Purpose flour may be substituted for whole wheat flour. |
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