Carrot Cake Bran Muffins

Name: Carrot Cake Bran Muffins
Yield: 12
Ingredients: 1 ½ c (180g) oat bran (measured correctly); ⅓ c (80g) plain nonfat Greek yogurt; ⅓ c (80mL) nonfat milk; 1 ½ tsp vanilla extract; 1 c (120g) whole wheat flour (measured correctly); 2 tsp baking powder; 1 ½ tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp salt; 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly; 1 large egg, room temperature; ¼ c (60mL) honey; ¼ c (60mL) molasses; 1 ½ c (160g) shredded carrots (about 3 large, peeled first)

Carrot Cake Bran Muffins was pinched from <a href="http://amyshealthybaking.com/blog/2015/04/19/carrot-cake-bran-muffins/?utm_source=feed" target="_blank">amyshealthybaking.com.</a>

"These hearty muffins are full of warm, cozy flavors from the molasses and spices. They’re about as soft and tender as cupcakes too! Store any leftovers in an airtight container in the refrigerator for up to 6 days...."

INGREDIENTS

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1 ½ c (180g) oat bran (measured correctly)

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⅓ c (80g) plain nonfat Greek yogurt

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⅓ c (80mL) nonfat milk

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1 ½ tsp vanilla extract

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1 c (120g) whole wheat flour (measured correctly)

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2 tsp baking powder

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1 ½ tsp ground cinnamon

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¼ tsp ground nutmeg

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¼ tsp salt

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1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly

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1 large egg, room temperature

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¼ c (60mL) honey

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¼ c (60mL) molasses

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1 ½ c (160g) shredded carrots (about 3 large, peeled first)

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