Mini Honey-Wheat Muffins
Mini Honey-Wheat Muffins
Mini Honey-Wheat Muffins
Mini Honey-Wheat Muffins

Mini Honey-Wheat Muffins

David Venable

These adorable mini muffins are the perfect bite size & made with healthy whole wheat!

Ingredients

  • 1/2 cup wheat bran
  • 1/4 cup wheat germ
  • 2/3 cup nonfat Greek yogurt
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 4 Tbsp cinnamon applesauce
  • 1 egg
  • 1/3 cup honey
  • 1/2 tsp pure vanilla extract

Directions

Preheat oven to 350°F.
Lightly coat a 24-cup mini muffin pan with oil spray. Mix together the wheat bran, wheat germ, and yogurt. Let the mixture stand for 12–14 minutes.
Place the whole wheat flour, baking soda, baking powder, salt, and cinnamon in a medium bowl and set aside. Add the apple sauce, egg, honey, and vanilla to the bran mixture and mix until well combined and the batter has no lumps. Add the flour mixture into the wet mixture and mix until evenly incorporated. Scoop the batter into the prepared muffin pan.
Bake on the lower-middle rack of the oven for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove the pan from the oven and run a knife around the edges of each muffin to loosen them from the pan. Cool for 15 minutes and then carefully remove the muffins and place them onto a cooling rack to cool.

Cook's Notes

For a little extra sweetness, mix some butter with a bit of honey and spread on your mini muffins.

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