I made these kid friendly Healthy Bran Flake Muffins with bran flakes, greek yogurt, applesauce, carrots, and other healthy ingredients in my kitchen!
My kids love eating cereal in the morning. What kid doesn’t, right? Well, I had a box of bran flakes that was half way gone when they lost interest in it and wanted to move on to the next box of cereal. That poor lonely box of bran flakes sat in the pantry completely abandoned. It just so happened that at the same time, I was looking for something that I could snack on that was guilt free and also filled with protein and fiber. That’s how this muffin evolved.
Now, although this muffin was indeed tasty, I won’t tell you it was the most delicious muffin I’ve ever made. No, my brown butter blueberry muffins or my perfect banana walnut muffins were definitely a treat, but they were also loaded up with their rightful share of butter and sugar. My purpose was to use up those bran flakes and make a muffin that was only filled with good stuff. I wasn’t even sure that they’d actually turn out, but lucky for me they did!
This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Healthy Bran Flake Muffins
- 2 cups bran flakes
- 1 cup nonfat greek yogurt
- 1/2 cup buttermilk
- 1/2 cup applesauce
- 1 carrot shredded
- 1 egg
- 1/2 cup honey
- 1 tablespoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice or you can use cinnamon
- 1/2 teaspoon salt
- 1/2 cup walnuts
- Preheat oven to 425 degrees F. Grease muffin cups.
- Mix together wheat bran, yogurt, and buttermilk. Let stand for 10 minutes.
- Beat together applesauce, carrot, egg, honey, and vanilla. Add to yogurt bran mixture.
- In a separate bowl, sift together flour, baking soda, baking powder, pumpkin pie spice, and salt. Stir flour mixture into bran mixture, until just blended. Fold in walnuts and spoon batter into prepared muffin tins.
- Bake in preheated oven for 5 minutes and then reduce heat to 350 for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.