At the beginning of December I headed home for winter break with high hopes of cooking up a storm every day. While I did make a few dishes here and there, which can be found on the blog, I didn’t do nearly as much cooking as I had planned. I can thank grad school apps for that!
My Dad is truly an amazing cook and I have him to thank for my love of creating delicious, healthy meals. He also has the ability to wake up at the crack of dawn and start making a yummy breakfast for the fam. One morning he created bran muffins boasting with whole grains and tons of fiber. Tons. Eat a couple muffins and you’re good to “go”. Hehe.
Wheat Bran Muffins
Preheat oven to 350F and line or lightly spray regular muffin tins
2 cups whole wheat flour
1 TB baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ cup wheat bran
½ cup wheat germ
2 eggs-beaten (or use flax eggs! One egg= 1 tablespoon of flax mixed + 3 tablespoons of water)
1/3 cup unsweetened apple sauce
¼ cup honey
¾ cup almond milk (or whatever milk you have on hand!)
Add the wet ingredients to the dry and blend gently until few lumps remain.
Drop by mounded tablespoons into muffin tins, roughly 2/3 full
Bake 16-18 minutes until tops are springy and centers dry
Feel free to add berries or nuts to these muffins! They are not super sweet so you can also adjust the sugar level with a sweetener of your choosing!