The Pioneer Woman Tasty Kitchen
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Healthy Strawberry Rhubarb Bran Muffins

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Level: Easy

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Description

These muffins are wholesomely sweetened with bananas and organic sugars and they are a great breakfast muffin because they are loaded with whole grains and fiber. These are not a dessert muffin—so if you like something much sweeter, I would recommend doubling the amount of sugar.

Ingredients

  • 1 cup Whole Wheat Flour
  • ½ cups All-purpose Flour
  • 1 cup Rolled Oats
  • ½ cups Loosely Packed Brown Sugar
  • 2 Tablespoons Wheat Bran
  • 2 teaspoons Baking Soda
  • ¼ teaspoons Salt
  • 1 cup Ripe Mashed Banana (About 2 Bananas Should Yield 1 Cup)
  • 1  Large Egg
  • 1 cup Plain Greek Yogurt
  • 1 cup Whole Strawberries, Chopped Coarsely
  • 1 stalk (Large Stalk) Rhubarb, Finely Chopped (1 Stalk Should Yield ¾ Cup – 1 Cup Once Chopped)
  • Turbinado Sugar For Topping (optional)

Preparation

1. Preheat oven to 350 F.
2. Combine flours, oats, brown sugar, wheat bran, baking soda and salt in a large bowl and whisk well to combine.
3. In a small bowl, combine mashed banana, egg and yogurt. Pour into the dry ingredients and combine until just moistened.
4. Fold in the rhubarb and strawberries with a spatula, incorporating well.
5. Spray a cupcake pan with non-stick spray and spoon batter into cups, filling each about 2/3 full. I got 12 big muffins, but you could probably stretch it to at least 16 if you wanted smaller muffins.
6. Sprinkle each muffin with a dash of turbinado sugar.
7. Bake for 25 minutes, until muffins are golden brown and spring back when poked. Remove pan from oven. Remove muffins from pan immediately, using a knife to cut around the edges if necessary. They may be a bit cakey once they are first removed, but they will set up once cooled to a very moist and delicious muffin!

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