Apple Gingerbread Bran Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Apple
  • 2 tbsp Ginger, ground

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1/4 cup Maple syrup, pure
  • 1/4 cup Molasses

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Cinnamon, ground
  • 1 1/2 cups Oat bran
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract
  • 1 cup Whole wheat or gluten-free* flour

• Dairy

  • 1 tbsp Coconut oil or unsalted butter
  • 1/3 cup Greek yogurt, plain nonfat
  • 1/2 cup Milk, nonfat

Found on amyshealthybaking.com

Description

Ingredients

• 1 ½ cups (180g) oat bran (measured correctly and gluten-free if necessary)
• ⅓ cup (80g) plain nonfat Greek yogurt
• ½ cup (120mL) nonfat milk
• 1 tsp vanilla extract
• 1 cup (120g) whole wheat or gluten-free* flour (measured correctly)
• 2 tbsp (10g) ground ginger
• 1 tsp ground cinnamon
• 2 tsp baking powder
• ½ tsp salt
• 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
• 1 large egg, room temperature
• ¼ cup (60mL) pure maple syrup
• ¼ cup (60mL) molasses
• 1 ½ cups (190g) diced apple (about 1 large)

Directions

• Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick cooking spray.
• In a medium bowl, stir together the oat bran, yogurt, milk, and vanilla.
• Whisk together the flour, ginger, cinnamon, baking powder, and salt in a separate bowl. In a third bowl, whisk together the coconut oil and egg. Stir in the maple syrup and molasses. Thoroughly mix in the bran mixture. Add in the flour mixture, stirring until just incorporated. Fold in the diced apple.
• Divide the batter into the prepared muffin cups. Bake at 350°F for 20-23 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.