Okay, I know what you’re thinking. Bran Muffins? Really?
But seriously, these are the best bran muffins you will ever have. Sweet and tasty, you will forget that this is supposed to be a healthy snack. Jer and I have been searching for more healthy snack options for work in order to move towards a diet based on several small meals as opposed to your typical three-massive-meals-a-day American standard. These muffins are my new favorite thing.
I started with this recipe. It wasn’t quite right, so I modified until I got it to what I wanted. Here it is:
1/4 c butter
1/4 c brown sugar
1 large egg
1/2 c light sour cream
1/2 c applesauce
2 Tbsp dark molasses
2 Tbsp agave
3/4 c whole wheat flour
1/4 c ground flax or flaxseed meal
1 tsp. baking soda
1/4 tsp salt
1/2 c oat bran
1/2 c wheat bran
Preheat oven to 375. Cream together butter and sugar until fluffy, then beat in egg, sour cream, and applesauce. Add molasses and agave (if you don’t have agave, you can increase the brown sugar to 1/3 c). In a separate bowl, whisk together flours, soda, salt, and brans (you don’t have to use both wheat and oat brans, but I like the mix). Gently mix dry ingredients into wet, mixing just until combined. Spoon into greased muffin pan or tins lined with paper cups. Bake for 18-20 mins, until muffins are springy to the touch. Cool on wire racks.
Using the light sour cream and applesauce instead of a lot of butter and oil makes these fairly low-fat, and the agave and molasses give great flavor and reduce the need for a lot of sugar. The bran is full of fiber goodness, and the flax adds protein and healthy fatty acids. So make a batch of these and keep them in your desk with a box of green tea so next time you are tempted to head down to the coffee shop for a latte and pastry you can eat something healthier instead.