- 60 mL (¼ cup) canola oil
- 150 mL (⅔ cup) packed brown sugar
- 1 egg
- 1 very ripe banana, mashed
- 1 zucchini, grated (about 250 mL/1 cup)
- 5 mL (1tsp) ground cinnamon
- 125 mL (½ cup) 0% fat plain Greek yogurt
- 5 mL (1 tsp) vanilla extract
- 250 mL (1 cup) all purpose flour with added bran or all purpose flour
- 175 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
- 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 among lightly sprayed or paper lined muffin tins. Bake in preheated 200°C (400°F) oven 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 the banana, while older kids can grate the zucchini and scoop batter into the 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 when you're on the go. Allow muffins to cool completely. Wrap each muffin separately or place in a plastic freezer bag for up to 2 weeks. Warm in a microwave to enjoy another day.
- Try using less of the ingredients that are high in added sodium, sugars or saturated fat. Adding salt or sugars directly to your recipe? Remember, a little often goes a long way.