For busy families, breakfast cereal seems to be the go-to choice for quick and easy breakfasts. I try to buy the BETTER cereals but they end up sitting in the cupboard, uneaten, for weeks. What kids really like are the super sweet kinds that are void of any real nutrition and full of artificial flavors and sweeteners. They can eat bowl after bowl and be hungry again less than an hour later! This is because it is often lower in fibre, high in sugar, low in protein, and high in refined starchy carbohydrates. Therefore, you will likely need more food to satisfy you soon after eating breakfast. And you will likely eat more throughout the day.
Today, I am going to share this apple and carrot muffin recipe, maybe you’re thinking, “no way can these taste good with carrot AND apple in them”, then let me set you straight. You’re dead wrong! Here’s why these Carrot Apple Bran Muffins are one of my favorite:
- The carrots and apples make these muffins incredibly moist and tender.
- They’re practically a mom WIN because you’re getting a vegetable AND a fruit in a breakfast muffin.
- The addition of cinnamon in these muffins will have your house smelling like heaven, no joke! Seriously.
- They freeze well and with a quick microwave thaw, taste like they’re fresh from the oven.
- You got to use up the high fibre bran cereal in your pantry.
Enjoy !
Recipe adapted from All-Bran.
If you like this recipe, you might also want to try this delicious Blueberry Orange Yogurt Bran Muffins.
Apple Carrot Bran Muffin
Ingredients
- 1 1/2 cups All-Bran Buds* cereal
- 1 1/4 cups buttermilk
- 1 large egg
- 1/3 cup vegetable oil
- 1 tbsp vanilla
- 1 cup carrot, shredded
- 1 cup apple, unpeeled and shredded
- 1/2 cup raisins
- 1 1/2 cup whole wheat flour
- 1/2 cup brown sugar
- 1 tbsp baking powder
- 2 tsp graound cinnamon
Instructions
- Preheat oven to 200°C (400°F)
- In a medium bowl, combine cereal and milk and let stand for 5 minutes. Stir in egg, oil and vanilla, then carrots, apples and raisins.
- In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon and salt. Stir cereal mixture into dry ingredients, stirring just until moistened. Spoon batter into a greased or baking paper-lined 12-cup muffin tin.
- Bake in the centre of the oven for 20 to 25 minutes or until golden brown. Remove from oven. Cool in pan for 5 minutes and then turn out onto rack to cool completely.
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