Ingrédients pour Veggie Bran Muffins
- Lite Olive Oil
- Vanilla
- Sugar
- 2 large eggs (or equivalent egg substitute)
- Whole Wheat Flour
- Natural Bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Cocoa Powder
- Carrot
- Apple
- 1 cup shredded zucchini
- Applesauce
- Raisins
- Nuts
- 1/2 cup chocolate chips (optional)
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Comment préparer Veggie Bran Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease silicone molds.
- In a large bowl, whisk together 1/2 cup vegetable oil and 1 teaspoon vanilla extract.
- Add 2 large eggs (or equivalent egg substitute) and 1/2 cup granulated sugar (or sugar substitute) and mix well.
- In a separate bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 cup unsweetened cocoa powder (or 2 teaspoons cinnamon and 1 teaspoon nutmeg for a spice muffin).
- Gently fold the dry ingredients into the wet ingredients until just combined.
- Stir in 1 cup grated carrots, 1 cup grated apple, and 1 cup shredded zucchini. Add 1/2 cup applesauce for extra moisture and 1/2 cup chocolate chips (optional).
- The batter will be thick – this is normal. Fill each muffin cup about ¾ full.
- Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
- Enjoy warm or store in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Reheat individually in the microwave.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
74g
Fat
10g
Carbs
11g