| Level: | Easy |
| Total: | 44 min |
| Prep: | 20 min |
| Cook: | 24 min |
| Yield: | 24 mini cupcakes |
| Level: | Easy |
| Total: | 44 min |
| Prep: | 20 min |
| Cook: | 24 min |
| Yield: | 24 mini cupcakes |
Ingredients
- Nonstick cooking spray (optional)
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1 tablespoon soy flour
- 2 tablespoons wheat germ
- 1/2 cup bran flakes cereal or old-fashioned oats (or a combination)
- 1/4 cup ground flax seeds
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt
- 1 large egg
- 1/4 cup packed light brown sugar, plus more for topping (optional)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon vanilla extract
- 2/3 cup plus 1 tablespoon whole milk
- 3/4 cup grated or finely chopped vegetables (carrots, zucchini and/or spinach)
- 3/4 cup grated or finely chopped fresh or dried fruit (apples, pears, pineapple and/or raisins)
Instructions
- Preheat the oven to 350 degrees. Line a 24-cup mini muffin pan with paper liners or mist with cooking spray.
- Whisk the flours, wheat germ, bran flakes, flax seeds, baking soda, baking powder, cinnamon and salt in a large bowl; set aside. Beat the egg and brown sugar in a medium bowl with a wooden spoon until smooth. Add the olive oil, vanilla, milk, vegetables and fruit and mix well. Pour the wet ingredients into the dry mixture and stir just until blended.
- Spoon the batter into the prepared pan, filling each cup about three-quarters of the way. Sprinkle the tops with brown sugar, if desired. Bake for 20 to 24 minutes. Remove from the pan and cool on a rack.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 74 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 80 mg |
| Serving Size | 1 of 24 servings |
| Calories | 74 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 2 g |
| Cholesterol | 8 mg |
| Sodium | 80 mg |
Reviews
They sound good, but without calories (primarily, but I also track many other Nutrition Guide items) and serving size I cannot use the recipe.
I juice every morning and just hate wasting all that wonderful vegetable fiber so went looking for a muffin recipe to use it in. I liked the basic ingredients in this recipe; the whole wheat, oats, and flax. The only change I made was the vegetables and I added one banana and apple. They turned out great! Not sweet at all; next time I will add maybe some raisins to sweeten them up a bit. Now don’t be grossed out, but my juice pulp this particular day consisted of: cucumber, celery, 1/3 beet (yep), carrots, lemon and spinach. Full of fiber yumminess!
I totally loved this recipe – I tried to bake the cupcake/muffin twice and both turned out well. I did alter the recipe a little bit by substituting the all purpose flour with 1/4 cup of buckwheat and 1/4 of more rolled oats so that my cupcakes will have less processed flour for more healthy result. I also used a lot more dried fruits with raisins, dried figs and craisins and all made the cupcake delicious. I reduced the 1/4 brown sugar a little and changed the olive oil to fat free milk.
My family likes this cupcake/muffin for breakfast or snack…will definitely make more with trying different fruit such as apples, maybe fresh blueberries. I also think the half cooked carrots and sweet potatos may work well in the cupcake to give it natural sweetness and reduce more sugar.
These were great and very easy! The only thing I found, that was not a problem just a planning hoop to jump through, was the recipe made 45 mini cupcakes! Next time I will fill the cups more then 3/4 full!
LOVE this recipe. I used half carrots and half apples . I didn’t have soy flour, but I did use one tablespoon of rice flour .They took 24 minutes to cook . YUM YUM…
We liked it. I used all whole wheat, no soy, half apple, half zucchini. I may add raisins next time for sweetness. Mine were done after 17 1/2 minutes(full size muffins.
I’m a big fan of this recipe! I used regular sized muffin tins to make twelve, and they baked at 350 for twenty minutes. Grated carrot, chopped spinach, fresh apple, and craisins made these sweet and tasty. I didn’t have soy flour, but I did use one tablespoon of gluten free flour, which is a combination of potato, fava, etc…I also threw in some fresh sage I had left over from a dinner I’d made. Next time, I will use a fruit with a higher moisture content, such as a mashed overripe banana, because if you’re not careful, these can be a little dry. Love them, though!
This is a fantastic recipe! I used carrots, zucchini, pears, and apples! A great pre workout snack and breakfast muffin! YUM!
What a great recipe! I tried it with carrots, spinach, dried pears, golden raisins, banana, and crystallized ginger. The ginger gives it a great spicy flavor! I misread the recipe and thought it only called for dried fruit — I threw in the banana when I realized my mistake. Next time I’ll try all fresh fruit and fresh grated ginger. I made regular size muffins and they only took 20 minutes to cook, so just watch that they don’t dry out by cooking too long! Delicious and guilt-free. My fiance and I thought this muffin and some greek yogurt made the perfect breakfast.
LOVE this recipe. It’s very forgiving and you can sub out most ingredients for what you have on hand. It’s a great way to use up fruits and veggies before they spoil. You can really get creative with this “muffin” recipe. I used the regular size muffin tin and increased cook time to about 35-40 minutes. This is a great high fiber, high protien and low sugar food. My whole family enjoys it and I never make it exactly the same way twice