These muffins are super tasty. I picked up the recipe from a health magazine a long time ago and have made them a few times for Thanksgiving brunch. Not only are they healthy enough to pass off as a breakfast food, but adding ice cream can turn them into a dessert-worthy combo.
To save money in the kitchen, bake a double recipe, let them cool, and then freeze them. Muffins, like most bread products, freeze extremely well. Thaw out by popping them in the microwave or toaster oven. To change the recipe, I toss different nuts in the mix like walnuts or almonds and I switch ¼ cup sugar for agave syrup. It makes the muffins moist and I’ve read agave syrup won’t spike your sugar levels as much as regular sugar. If you are looking for dessert recipes for Thanksgiving try a pumpkin bread recipe.
1/2 c oat bran
1 c whole-wheat flour
1/4 c ground flaxseed
1 tsp baking soda
1 1/2 tsp baking powder
1 tsp ground cinnamon
1 tsp nutmeg
1 egg, beaten
4 Tbsp canola oil
1/3 c applesauce
1 shredded apple
1/4 c sugar
1/4 c chopped pecans (use walnuts or almonds if you are out)
Preheat oven to 350°F. In a large bowl, whisk together bran, flour, flaxseed, baking soda, baking powder, cinnamon, and nutmeg.
In a separate bowl, whisk together egg and oil until smooth. Stir in applesauce, shredded apple, and sugar. Combine mixtures and fold in pecans.
Spoon batter into paper-lined muffin cups. Bake for 22 to 25 minutes or until tops spring back when lightly touched. Makes 12.