These Bran Muffins are tasty and loaded with fiber. Good for breakfast on the run or for a quick snack. Add some BodyCrunch Whey Protein Crunchies to this recipe for added protein, crunch and texture.
½ box bran flakes, 15 oz. size
½ c. sugar
1½ c. whole wheat flour
1 c. all purpose flour
2½ t. baking soda
½ t. salt
1/3 c. molasses
½ c. honey
2 c. buttermilk
1 small can juice packed crushed pineapple, drained
½ c. light olive oil or canola oil
1 T. chia seeds
¼ c. flax meal
½ c. raisins
½ c. chopped nuts
½ c. dried cranberries
½ c. BodyCrunch, natural or chocolate flavor
Preheat oven to 400 degrees. Line muffin tins with paper cups.
Combine dry ingredients in a large bowl. Set aside.
Combine wet ingredients mixing well. Add crushed pineapple.
Gradually add dry ingredients to mixture, stirring to combine. Fold in any additions at this time.
Fill muffin cups 2/3 full and bake for 20 minutes or until tops are golden ora toothpick inserted comes out clean.
Let cool on wire rack. Can be refrigerated or frozen.