Good Morning Muffins

You know all those granola recipes I've been posting? Well, I've been TRYING to be healthy. That should be over soon...

When you think of a muffin (well, at least when I do), it's usually filled with fat, chocolate chips, and more fat. These muffins are mostly healthy. Mostly is close enough, though, right?

Three bowl, three steps.

One bowl for the healthy stuff...

One bowl for the bad (sugar, eggs, oil, and vanilla)...

And one for the in between (Oats, flour salt, baking powder, and cinnamon)...

Then you combine.

First the sugar/oil with the flour...

Then with the healthy.

Bam! You're done with the batter!

And baked!

A guilt free dessert!

Good Morning Muffins:
(Adapted from Flour)


1/2 cup wheat bran
1/2 cup hot water
1 small zucchini, grated (1 1/2 cups packed)
1/2 cup raisins
1/2 cup pecan halves, roughly chopped, toasted
1/2 cup sweetened flaked coconut
1 apple, peeled, cored, and chopped (about 1 cup)
2/3 cup packed light brown sugar
3 eggs
3/4 cup canola oil
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup old-fashioned rolled oats, plus 1/4 cup
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon

Directions:
1. Preheat the oven to 350 degrees. Prepare a 12-cup muffin tin.
2. In a medium bowl, stir together the wheat bran and hot water. Add the zucchini, raisins, pecans, coconut, and the apple. Stir until combined.
3. Using a stand mixer fitted with the whip attachment, beat together the sugar and eggs on medium speed for 3 to 4 minutes.
4. On low speed, slowly drizzle in the oil and vanilla. This should take about a minute. When incorporated, remove the bowl from the mixer.
5. In a medium bowl, stir together the flour, 3/4 cup oats, baking powder, salt, and cinnamon until well mixed. Fold the flour gently into the egg mixture until well combined. Then add the bran/fruit mixture and fold in again.
6. Add the batter evenly to the muffin tin to the point of almost overflowing. Sprinkle evenly with the 1/4 cup oats.
7. Bake for 25 to 30 minutes or until the muffins are lightly brown and bounce back when touched in the middle. Let cool in pan for 20 minutes, then remove from pan and let cool to room temperature.