These sweet and fluffy muffins are packed with ingredients that contain lots of fibre, making them a nourishing breakfast to start your day. With a hint of cinnamon and a burst of sweetness from the raisins, you’ll surely love them.
- 60 mL (¼ cup) vegetable oil
- 165 mL (⅔ cup) packed brown sugar
- 1 egg
- 1 very ripe banana, mashed (about 125 mL/½ cup)
- 1 zucchini, grated
- 5 mL (1tsp) ground cinnamon
- 125 mL (½ cup) 0% plain Greek yogurt
- 5 mL (1 tsp) vanilla extract
- 250 mL (1 cup) all purpose flour with added bran or all purpose flour
- 190 mL (¾ cup) wheat bran
- 60 mL (¼ cup) wheat germ
- 5 mL (1 tsp) baking powder
- 2 mL (½ tsp) baking soda
- 125 mL (½ cup) raisins or dried cranberries or dried blueberries
- Preheat the oven to 200 °C (400 °F) and lightly spray or paper-line muffin pan.
- In a large bowl, whisk together oil, sugar and egg. Add banana, zucchini and cinnamon; stir in yogurt and vanilla.
- In another bowl, whisk together flour, wheat bran and germ, baking powder and soda. Add flour mixture to banana mixture and stir until just moistened. Stir in raisins.
- Divide evenly in muffin pan and bake for about 18 minutes or until light golden and firm to the touch. Let cool slightly before enjoying.
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- What kid doesn't like making muffins? Little chefs can mash bananas, while older kids can grate zucchini and scoop batter into muffin cups.
- Add a little crunch. Stir in 60 mL (1/4 cup) chopped, toasted walnuts into the batter.
- Keep a stash of these muffins in the freezer for a perfect handy snack. Once cooled, wrap each muffin separately or place in a plastic freezer bag and freeze for up to 2 weeks.