|1 cup / 250 ml||all-purpose flour|
|1 cup / 250 ml||whole wheat flour|
|1 cup / 250 ml||oat bran|
|1 tsp / 5 ml||baking powder|
|1 tsp / 5 ml||baking soda|
|2 tsp / 10 ml||cinnamon|
|1 cup / 250 ml||unsweetened apple sauce|
|3/4 cup / 175 ml||brown sugar|
|1/4 cup / 50 ml||canola or olive oil|
|2 tbsp / 25 ml||milk|
|1.5 tsp / 7 ml||vanilla extract|
|1 cup / 250 ml||diced apple (about 1 medium apple)|
|1/2 cup / 125 ml||blueberries, fresh or frozen|
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine all-purpose and whole-wheat flour, oat bran, baking powder, baking soda and cinnamon.
In a separate bowl, whisk together applesauce, sugar, oil, eggs, milk and vanilla until well combined.
Add wet ingredients to dry ingredients; whisk together until combined.
Gently fold apples and blueberries into the batter.
Spoon batter into 16 paper-lined muffin tins.
Bake for 22 to 25 minutes or until cooked through (when a knife inserted in the centre comes out clean).
Makes 16 muffins.
|Serving Size||Per muffin|
Source: Leslie Beck's Healthy Kitchen