Healthy muffin recipe with whole wheat!
- 6 ounces whole-wheat flour (about 1 1/2 cups)
- 1/4 cup wheat bran
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1 cup plain low-fat yogurt
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 medium ripe banana, mashed (about 1/2 cup)
- 1 large egg
How to Make It:
Preheat oven to 375 degrees F.
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, wheat bran, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk.
Melt butter in a small skillet over medium; cook 90 seconds or until browned and fragrant, swirling pan frequently. Combine butter, yogurt, sugar, vanilla, banana, and egg in a bowl. Add yogurt mixture to flour mixture, stirring just until combined. Divide batter evenly among 12 muffin cups coated with cooking spray. Bake at 375 degrees F for 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes. Remove from pan; cool completely on a wire rack.
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