Ingredients for Healthy Multigrain Muffins
- Whole Wheat Flour
- All Purpose Flour
- ½ cup oat bran
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground nutmeg
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 large egg
- 2 large egg whites
- Low Fat Buttermilk
- ½ cup unsweetened applesauce
- Almond Extract
- Vanilla Extract
- ½ cup packed light brown sugar
- Canola Oil
- 1 cup dried cranberries (or your choice)
- Walnuts
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How to Make Healthy Multigrain Muffins
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 1 ½ cups whole wheat flour, ½ cup oat bran, 2 tsp baking powder, 1 tsp baking soda, ½ tsp ground nutmeg, 1 tsp ground cinnamon, and ½ tsp salt.
- In a separate bowl, lightly beat 1 large egg and 2 large egg whites.
- Stir in 1 cup buttermilk, ½ cup unsweetened applesauce, 1 tsp almond extract, 1 tsp vanilla extract, ½ cup packed light brown sugar, and ¼ cup vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Gently fold in 1 cup dried cranberries and ½ cup chopped nuts (almonds, macadamias, or your choice).
- Fill muffin cups about ¾ full.
- Bake for 20-23 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
33g
Fat
3g
Carbs
9g
