There is something deeply comforting about the aroma of cinnamon and maple filling the kitchen as these muffins bake. This recipe is perfect for cold days when you're craving a moment of sweetness. Soft, fragrant, and satisfying, these muffins are ideal for a quick snack or to complete an on-the-go breakfast. For more inspiration, check out our Top 25 Healthy Muffin Recipes from Our Dietitians.
Preparation
10
min
Cooking
25
min
Servings
10
Nutrition Facts (per serving)
Calories
185
Fat
8
Carbohydrates
23
Fibre
3
Protein
6
Sodium
75
Ingredients
- 250 ml (1 cup) oat bran
- 160 ml (⅔ cup) whole wheat flour (or gluten-free all-purpose flour)
- 15 ml (1 tbsp) ground cinnamon
- 7 ml (½ tbsp) baking powder
- 1 pinch salt
- 2 large eggs
- 2 small ripe bananas, mashed (or 125 ml (½ cup) unsweetened applesauce)
- 60 ml (¼ cup) maple syrup
- 60 ml (¼ cup) canola oil
- 125 ml (½ cup) plain Greek yogurt
- 7 ml (½ tbsp) vanilla extract
- 60 ml (¼ cup) raisins
Preparation
- Preheat the oven to 350 °F (180 °C).
- In a large bowl, mix the oat bran, flour, cinnamon, baking powder, and salt.
- In another bowl, whisk the eggs, then add the mashed banana (or applesauce), maple syrup, oil, Greek yogurt, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until the batter is smooth.
- Stir in the raisins.
- Divide the batter among muffin tins lined with paper liners or lightly greased.
- Bake in the centre of the oven for 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
Notes
Keeps for 5 days in the refrigerator in an airtight container or 3 months in the freezer.
