Healthy Morning Bread and Muffins Recipe

Name: Healthy Morning Bread and Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups whole wheat flour; 1 cup flour; 2 ½ cups wheat bran; 1 tablespoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground nutmeg; 1 teaspoon salt; 2 large granny smith apples, coarsely grated; 2 ½ cups plain Greek yogurt; ⅔ cup honey; ⅔ cup unsweetened applesauce; 4 large eggs; 2 teaspoons vanilla extract; 3 tablespoons flax seeds; 1 ½ cups shredded coconut (I use a mix of sweetened and unsweetened); 1 cup dried fruit (cranberries, raisins, chopped dates, diced figs, etc.); 1 cup lightly toasted chopped pecans

Servings: persons

1 ½ cups whole wheat flour
1 cup flour
2 ½ cups wheat bran
1 tablespoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon salt
2 large granny smith apples, coarsely grated
2 ½ cups plain Greek yogurt
⅔ cup honey
⅔ cup unsweetened applesauce
4 large eggs
2 teaspoons vanilla extract
3 tablespoons flax seeds
1 ½ cups shredded coconut (I use a mix of sweetened and unsweetened)
1 cup dried fruit (cranberries, raisins, chopped dates, diced figs, etc.)
1 cup lightly toasted chopped pecans

1
Preheat the oven to 375F degrees.
2
Spray a large loaf pan and one 12-cup muffin tin with nonstick baking spray.
3
Alternatively, you may opt to line the muffin cups with paper liners, but spritz the insides of the liners with baking spray to ensure that the muffins do not stick.
4
In a large bowl, whisk together the whole wheat flour, flour, wheat bran, baking soda, cinnamon, ginger, nutmeg, and salt.
5
Squeeze the excess liquid from the grated apples and place the apples in a separate large bowl.
6
Add the yogurt, honey, applesauce, eggs, and vanilla and stir to blend.
7
Fold the dry ingredients into the wet ingredients, mixing until just blended.
8
Stir in the flax seeds, coconut, dried fruit, and pecans.
9
Transfer the batter to the prepared loaf pan and muffin tins.
10
Bake at 375F until a cake tester or toothpick inserted into the center emerges clean, 20-25 minutes for the muffins and 55-65 minutes for the bread.
11
Let the pans cool on a wire rack for 15 minutes and then carefully un-mold.
12
Cool completely.
13
Store the bread/muffins in the refrigerator, wrapped in plastic wrap or sealed in zip-top bags.

982

kcal

Calories

Fat

117

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.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 ½ cups whole wheat flour, 1 cup flour, 2 ½ cups wheat bran, 1 tablespoon baking soda, and more.

Yes, Healthy Morning Bread and 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.

Healthy Morning Bread and Muffins

How did you like this recipe?

Frequently Asked Questions