Fruity Bran Muffins


Is this the CUTEST muffin you’ve ever seen? It’s smiling! Cause it knows how healthy and delicious it is!

Fruity Bran Muffins

Adapted from Smitten Kitchen

Makes 12 muffins


1 ⅓ cups Greek Yogurt thinned with almond (or regular) milk, or buttermilk

1 egg

4 Tbsp Olive Oil

¼ cup Dark Brown Sugar, packed

1 tsp Vanilla extract

1 ½ cups Bob’s Red Mill Wheat Bran, or whole-wheat flour

1 cup Flour

1 ½ tsp Baking Soda

1 ½ tsp Baking Powder

¼ tsp Salt

1 cup Mixed Fruit, chopped, frozen berries ok (Try blueberry-strawberry, or blackberry-apple, or mango-blueberry, anything but citrus)


Heat oven to 425 degrees. Coat muffin tin or liners with cooking spray or spray olive oil.

Whisk thinned yogurt, egg, oil, brown sugar, and vanilla together in a small bowl.

Whisk bran, flour, baking soda, baking powder, and salt in a larger bowl. Add wet mixture, and stir until combined.

Spoon 2 Tbsp batter into each muffin cup. Add 2 tsp. Fruit to each cup. Finish by topping each cup with 1 Tbsp batter. Sprinkle tops with 1 tsp sugar, dividing evenly.

Bake 10-15 minutes, rotating pan once midway. I baked 6 minutes, then rotated, and then an additional 5 minutes and they were perfectly browned! Do not overbake. Let cool 10 minutes.

Freeze great! Pop one in the microwave for a quick warm up, and a healthy breakfast is served!