Fruity Bran Muffins

Adapted from Smitten Kitchen

Makes 12 muffins

INGREDIENTS:

1 ⅓ cups Greek Yogurt thinned with almond (or regular) milk, or buttermilk

1 egg

4 Tbsp Olive Oil

¼ cup Dark Brown Sugar, packed

1 tsp Vanilla extract

1 ½ cups Bob’s Red Mill Wheat Bran, or whole-wheat flour

1 cup Flour

1 ½ tsp Baking Soda

1 ½ tsp Baking Powder

¼ tsp Salt

1 cup Mixed Fruit, chopped, frozen berries ok (Try blueberry-strawberry, or blackberry-apple, or mango-blueberry, anything but citrus)

DIRECTIONS:

Heat oven to 425 degrees. Coat muffin tin or liners with cooking spray or spray olive oil.

Whisk thinned yogurt, egg, oil, brown sugar, and vanilla together in a small bowl.

Whisk bran, flour, baking soda, baking powder, and salt in a larger bowl. Add wet mixture, and stir until combined.

Spoon 2 Tbsp batter into each muffin cup. Add 2 tsp. Fruit to each cup. Finish by topping each cup with 1 Tbsp batter. Sprinkle tops with 1 tsp sugar, dividing evenly.

Bake 10-15 minutes, rotating pan once midway. I baked 6 minutes, then rotated, and then an additional 5 minutes and they were perfectly browned! Do not overbake. Let cool 10 minutes.

Freeze great! Pop one in the microwave for a quick warm up, and a healthy breakfast is served!