Chia Raisin Carrot Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/2 cups wheat bran1/2 cup 2% Milk6oz Chobani Plain Greek Yogurt1/3 cup vegetable oil1 egg2/3 cup Turbinado Raw Sugar1/2 teaspoon vanilla extract1 cup Whole Wheat Stone Ground Flour1 teaspoon baking soda1 teaspoon baking powder1/2 teaspoon Sea Salt1/2 cup raisins1/2 cup shredded carrots1 TBSP Chia Seeds
Makes 12 servings
1.Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.
2.Mix together wheat bran, yogurt, and milk; let stand for 10 minutes.
3.Mix together oil, egg, sugar and vanilla and add to yogurt/milk/bran mixture. Add together flour, baking soda, baking powder and salt. Stir flour mixture into bran mixture, until just blended. Fold in raisins, carrots, chia seeds and spoon batter into prepared muffin tins.
4.Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user KJBELL5397.
1.Preheat oven to 375 degrees F. Grease muffin cups or line with paper muffin liners.
2.Mix together wheat bran, yogurt, and milk; let stand for 10 minutes.
3.Mix together oil, egg, sugar and vanilla and add to yogurt/milk/bran mixture. Add together flour, baking soda, baking powder and salt. Stir flour mixture into bran mixture, until just blended. Fold in raisins, carrots, chia seeds and spoon batter into prepared muffin tins.
4.Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Number of Servings: 12
Recipe submitted by SparkPeople user KJBELL5397.
Nutritional Info Amount Per Serving
- Calories: 193.4
- Total Fat: 7.6 g
- Cholesterol: 18.7 mg
- Sodium: 266.9 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 5.5 g
- Protein: 5.2 g
Member Reviews
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SNUZYQ2
Fabulous! Just the way it is...though I did need to trim it up a bit...so...I reduced the oil to 2 TBSP avocado oil. I substituted Dannon Light + Fit vanilla flavored Greek yogurt 5.3 ounce container for the plain Greek yogurt. I reduced the raw sugar to 1/4 cup and added 1/4 cup of Splenda. Yum - 12/16/20