Whole Grain Bran Muffins

  • Yield: 12 servings


Cooking Spray
1 3/4cups wheat bran or oat bran
1cup stone-ground whole wheat flour
1/4cup ground flaxseed
1teaspoon ground cinnamon
1teaspoon baking soda
1/2teaspoon salt
1cup low-fat Greek-style* or plain yogurt
3/4cup low-fat milk
1/2cup honey or maple syrup
2tablespoons olive oil
1large egg
1teaspoon pure vanilla extract
1cup crushed canned pineapple, drained
1/4cup chopped walnuts (or pecans)


  1. Preheat oven to 400 F. Coat 12 muffin cups with cooking spray.
  2. In a medium bowl, combine the bran, flour, flaxseed, cinnamon, baking soda, and salt. Set aside.
  3. In a medium bowl or in a blender, combine the yogurt, milk, honey or syrup, oil, egg, and vanilla extract and stir until smooth.
    Make a well in the center of the flour mixture and pour in the yogurt mixture. Using a spoon, stir just until combined. Gently stir in pineapple and nuts. Do not overmix. Let stand for 10 minutes or until batter is very thick.
  4. Spoon batter into prepared muffin cups. Bake for 13- 15 minutes, or until the tops spring back when pressed gently in the centers. Cool in the pan on a wire rack for 10 minutes. Makes 12 muffins.

Adapted from Prevention Positively Ageless A 28-Day Plan for a Younger Slimmer, Sexier You © 2007 by Cheryl Forberg. Permission granted by Rodale, Inc., Emmaus, PA 18098.