30 DAY HEALTH MUFFINS
A moist bran muffin, the mixture for which can be stored, in an airtight container, in the refrigerator for up to 30 days. Great when in a hurry to microwave 6 muffins in 4 minutes.
Provided by Dublo75
Categories Breakfast
Time 14m
Yield 36-40 muffins
Number Of Ingredients 11
Steps:
- Whisk the oil, eggs, sugar, vanilla essence and milk together.
- Add the remaining ingredients and mix well.
- Allow to stand overnight in the refrigerator in an airtight container.
- Spoon into well greased muffin tins and bake at 180°C (350°F for 10-15 minutes.
- OR microwave in a 6 muffin ring for 3.1/2 minutes on medium and 30 seconds on high.
- STIR WELL EACH TIME BEFORE USING.
Nutrition Facts : Calories 138.6, Fat 4.1, SaturatedFat 0.8, Cholesterol 13.7, Sodium 157.7, Carbohydrate 25.1, Fiber 1.9, Sugar 12.5, Protein 2.4
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R Netra
[email protected]These muffins are a bit too crumbly. I would use a stronger flour next time.
Hometownselects
[email protected]These muffins are not very moist. I would add more oil or butter next time.
Hasebulislam Sga
[email protected]These muffins are a bit too dense. I would use a lighter flour next time.
Sapna Chnadio
[email protected]These muffins are not very flavorful. I would add more fruits and vegetables next time.
Walu Jezzy
[email protected]These muffins are a bit bland. I would add more spices next time.
Peace Namwera
[email protected]These muffins are a bit dry. I would add more milk or yogurt next time.
ziddi_tanoli_mk ziddi_tanoli_mk
[email protected]These muffins are a bit too sweet for my taste. I would reduce the amount of sugar next time.
Ariyan Ibrahim
[email protected]I'm so glad I found this recipe! These muffins are a great way to sneak some extra fruits and vegetables into my diet. My kids love them, and I feel good about feeding them something that's healthy and delicious.
Natasha Walker
[email protected]These muffins are a great make-ahead breakfast. I made a batch on Sunday, and I've been eating them all week. They're still moist and delicious, even after a few days.
William Vance
[email protected]I made these muffins with almond flour instead of whole wheat flour, and they turned out great! They're a bit more crumbly, but they're still delicious and nutritious.
mubashir ali
[email protected]These muffins are a bit dense, but they're still delicious. I love the combination of fruits and vegetables, and they're a great way to get your daily dose of fiber.
Bigg Boss
[email protected]I'm not a huge fan of muffins, but these are really good! They're not too sweet, and they're packed with flavor. I'll definitely be making them again.
Sumbal Ayoob
[email protected]These muffins are a great way to use up leftover fruits and vegetables. I made them with blueberries, bananas, and carrots, and they were delicious!
Rox Nowty
[email protected]I've been looking for a healthy muffin recipe that my kids would love, and this is it! These muffins are delicious and nutritious, and my kids gobbled them up.
Fafali Fiati Obedru
[email protected]These muffins are amazing! They're so moist and flavorful, and they're packed with nutrients. I love that they're made with whole wheat flour and oats, and they're a great way to start the day.
Inusa Hassan
[email protected]I made these muffins last night and they were a hit with my family! My kids loved them, and my husband said they were the best muffins he's ever had. I'll definitely be making them again.
Rudash Samadde
[email protected]These muffins are so delicious and healthy! I love that they're made with whole wheat flour and oats, and they're packed with fruits and vegetables. I've been eating them for breakfast every day for the past week, and I feel great!