Fruit and Fiber Overload Muffins Recipe

Name: Fruit and Fiber Overload Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup apples grated; 1/2 cup bananas mashed; 2 large eggs; 1 1/2 cup buttermilk; 1/2 cup molasses; 1/4 cup vegetable oil; 3 cups bran flakes cereal; 1 1/2 cups whole wheat flour; ⅓ cup sugar granulated; 1 teaspoon baking powder; 2 teaspoons baking soda; 1 teaspoon cinnamon; 1 cup blueberries or cranberries, optional

Servings: persons

1 cup apples grated
1/2 cup bananas mashed
2 large eggs
1 1/2 cup buttermilk
1/2 cup molasses
1/4 cup vegetable oil
3 cups bran flakes cereal
1 1/2 cups whole wheat flour
⅓ cup sugar granulated
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 cup blueberries or cranberries, optional

1
Preheat oven to 375F (190C).
2
Grease 12 muffin cups or coat with cooking spray.
3
In a medium-sized mixing bowl, beat eggs.
4
Stir in buttermilk, molasses, oil, grated apple, and mashed banana.
5
Measure bran, flour, sugar, baking powder, baking soda, and cinnamon into a large mixing bowl.
6
Stir with a fork until mixed, then, make a well in center.
7
Pour in fruit mixture, stirring just until combined.
8
Stir in blueberries or cranberries.
9
Immediately spoon batter into muffin cups.
10
Bake in center of 375F (190C) oven until golden and a cake tester inserted into center of a muffin comes out clean, about 30 minutes.
11
Remove from oven and let stand for 5 minutes.
12
Then turn out onto a cooling rack.
13
Serve warm.
14
Store muffins in a sealed bag at room temperature for up to 2 days.
15
For longer storage, refrigerate muffins or preferably freeze.

1115

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup apples grated, 1/2 cup bananas mashed, 2 large eggs, 1 1/2 cup buttermilk, and more.

Yes, Fruit and Fiber Overload Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruit and Fiber Overload Muffins

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