Makes 12 standard muffins
Tip: Who doesn’t like a muffin? You may be out there, but I don’t know you personally. I could eat 3 at one sitting! These muffins are relatively healthful, but if calories are a concern, bake (and eat 😉 ) smaller portions by using a mini muffin pan. You should get at least 24 mini muffins from this recipe…perfect for a tiny treat with your healthful breakfast or packed in the kids’ lunch bags for school. They freeze well too!
1 1/4 cups bran flakes
1 1/2 cups whole milk plain yogurt (we like Organic Valley Grassmilk yogurt)
1 cup whole wheat flour
1/2 cup brown rice flour
1 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 Tbsp (1/2 stick) unsalted butter
1/4 cup whole milk or plain almond milk
6 Tbsp good quality maple syrup
1 tsp vanilla extract
1/2 cup chopped pecans
1-2 Tbsp Turbinado or Demerara (coarse) sugar
Preheat oven to 375 degrees F.
In a small bowl, crush bran flakes, then stir in yogurt; let stand for 5-10 minutes.
Melt butter in microwave in a medium glass bowl (you will need room to add other ingredients).
Whisk milk, maple syrup and vanilla, then egg, into melted butter.
In a small bowl, whisk together flours, brown sugar, baking powder, baking soda and salt.
Line standard muffin pan with 12 muffin cup liners.
Stir yogurt mixture into egg mixture. Add flour mixture and pecans; stir until just combined (do not overmix).
Scoop batter into muffin cup liners using a #16 ice cream scoop or 1/4 cup; sprinkle each top with Turbinado sugar. Bake in preheated oven for 16 to 20 minutes or until tops are light brown and toothpick inserted in centers comes out clean. Cool the muffins for about 5 minutes in the pan, then transfer muffins from the pan to a wire rack to cool completely.