Bran Muffins Even the Kids Will Eat

I can't remember the last time we bought a muffin from a store, or even a bakery. And we don't make instant muffins or muffins from boxes. Those muffins taste fine, but they aren't exactly healthy and it's hard to alter the recipes. And muffins are so easy to make from scratch, you really don't need instant muffin mixes! The girls have gotten fairly good at muffin-making, and have also gotten fairly picky about how they should taste. We've tried a number of recipes over the years, and it's fun to try different types, but we have several favorites that we seem to make over and over, varied only by what fruit or veggie we make them with.

Here's a recipe we've been making for a while now, adding and altering - personalizing it, so to speak; and the girls decided last week that these are, in fact, the best muffins they've ever had. Super moist, with just enough sweetness - it seems we've tweaked the recipe enough now, and since all are happy with it, we shall leave it be. It will now be our Go To Muffin Recipe. Keep the ingredients on hand and you can whip these up in no time. And if your kids develop a taste for them like mine have, you won't have any leftovers the next morning. I've personally watched my 9yo eat six in one day. Then polish off the remaining muffins the next morning. They're that good. And they're super healthy. And because there's no egg in them (yes, they're vegan) you can let the kids eat all the raw batter they want!
So here's our recipe:

Lyn & Livy's Apple Bran Muffins
1 cup whole wheat flour
1 cup wheat bran
1/2 cup turbinado or raw sugar
2 tsps cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp grated orange peel (when I make the blueberry version of these muffins I use lemon peel)
1 T ground flax seeds
3 T water
1/2 cup plain soy yogurt
1/2 cup applesauce
1/4 oil (I use canola, but whatever your preference)
1/2 cup grated apple
1/2 cup raisins

Combine the dry. Combine the wet, starting with the flax seeds, in a separate bowl. Combine together, folding only until moistened. Fold in the apple and raisins. If you prefer blueberries (our favorite), omit the grated apples and raisins and instead fold in 1 cup of fresh or frozen blueberries. Sometimes I omit the raisins (as in the picture above) and add more grated apple, only because my little gypsy girl hasn't developed a taste for raisins yet. Just be careful to not overmix! As soon as everything is folded once or twice, they are ready to go. This will help them stay moist and light, as bran muffins have a tendency to be dense. Put the batter in muffin tins that have been coated with cooking spray. Bake at 350 for 15-20 minutes (less is better - you can take them out early and let them finish cooking in the tin if you have a tendency to overcook things).

Enjoy!

*P.S. - if your kids aren't used to eating muffins made with wheat flour and bran they may not jump for joy at these, but keep making them. Eventually they will develop a taste for them. Eating only white flour muffins (or pancakes or biscuits, etc) can create an addiction that is hard to break as adults. It's taken several years and many homemade muffins (and biscuits and pancakes) for my kids to finally accept that there is life beyond white flour and white sugar. But we did finally get there. Don't give up!

2 comments:

  1. ooh - 6 in a day - that made for some serious bathroom time later, no?

    Looks good!

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  2. I don't think there's enough bran in the muffins to have that problem, but she eats enough cheese to offset it! LOL

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