These healthy double chocolate bran muffins are about to turn your world upside down. Miles away from the dry, crumbly bran muffins you've had in the past. These babies are super light, crazy moist and so unbelievably yummy that you'll never believe they're good for you. Whoever said breakfast muffins are empty-calorie frostingless-cupcakes has never tried my chocolate bran muffins!
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 6muffins
Calories 175kcal
Ingredients
¾cupoat bran
¾cupwhole wheat flour(substitute with ¾ cup gluten-free flour + 1 teaspoon xantham gum for GF)
¼cupcocoa powder
¼cupbrown sugar
1teaspoonbaking powder
¾teaspoonbaking soda
¼teaspoonsalt
¼cupdark chocolate chips
1mediumegg
½cupapplesauce
¼cupmilk(you can use any kind of dairy or non-dairy milk)
1tablespoonoil(you can use any kind of oil)
Instructions
Preheat the oven to 400F/200C and grease a six-mould muffin or cupcake tin. In a large bowl, stir all the ingredients together thoroughly, until everything is totally combined and there are no dry pockets.
Scoop the batter into the greased muffin tin moulds and bake in the preheated oven for 15 minutes. Leave the muffins to cool on a wire rack before eating or storing.
Notes
Store these muffins inside an airtight container or Ziploc bag in the fridge for up to 5 days or in the freezer for up to 6 months.