A hearty dose of grains and seeds (think wheat bran, whole wheat flour, and flax) make these muffins the perfect on the go breakfast. This recipe makes six muffins, perfect for just a few.
These muffins are heartier than usual muffins thanks to wheat bran, nuts, and whole grain flour. Not as airy as a muffin made with all purpose flour, but I was willing to sacrifice. I would describe it as more filling. I especially love how the brown sugar crumb that’s layered in the middle just sort of melted into the other layers so each bite has a little bit of goodness. The top layer is super simple as well: it’s exactly the same as the middle with a few walnuts sprinkled on top. Talk about a time saver.
You could also try putting peanut butter, almond butter, jelly, or honey on top of these. They’re flavorful on their own, but I just need a little extra something.
This recipe makes only six muffins, which is great for two people and muffins in general. Muffins have the tendency to dry out/become soggy after the first day so a small batch is a great way to eat them all up at their peak perfection.
You’ll notice that the recipe states you bake the muffins at a higher temp for a little bit, then lower the temperature back down for the rest of the baking time. The short burst of hot air allows the muffin tops to spring up high before the lower temp allows them to cook the rest of the way. Also, make sure you don’t over beat your muffin batter so they stay as light and airy as possible.
I’m sure you’ll love the brown sugar and cinnamon flavor of these lightened up muffins!
½ cup whole wheat flour
¼ cup all purpose flour
½ cup wheat bran
¾ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
2 tablespoons butter, melted
⅓ cup brown sugar
½ cup 0% greek yogurt
1 large egg
1 teaspoon vanilla extract
For the Crumb:
2 tablespoons brown sugar
¼ cup oats (I used quick oats)
1 teaspoon flax seeds
Preheat oven to 425 degrees.
In a medium bowl, combine the first six ingredients and stir together. Add the butter, sugar, greek yogurt, egg, and vanilla to a separate bowl and whisk together. Add all at once to the dry ingredients and stir until just combined.
To make the crumb layer, stir together the brown sugar, oats, and flax seed. Prepare a muffin tin with nonstick cooking spray or cupcake liners. Fill each cavity halfway, sprinkle each with the crumb topping, and fill the cavity the rest of the way with batter. This recipe makes six muffins. I had a little batter remaining at the end, you can always make seven smaller muffins if you prefer.
Sprinkle the rest of the crumb topping over the muffin batter. Bake at 425 for five minutes, then decrease the oven temperature to 350 degrees and bake 9-12 minutes more or until a toothpick inserted in the center comes out clean.
Store in an airtight container.
