Don’t think these are your typical dried out, boring whole wheat/wheat germ muffins. These are moist, courtesy of Chobani, and so flavorful! A healthy powerhouse with wheat bran, flaxseed meal, walnuts, whole wheat flour and of course, protein-packed non-fat Chobani! My kids love these, yes, another benefit. Great for after-school snacking, breakfast or just a late night treat. No guilt associated with eating these, I promise!
3/4 c unbleached, all purpose flour
3/4 c of whole wheat flour
3/4 c of flaxseed meal
3/4 c of wheat bran
3/4 c of brown sugar
2 tsp of baking soda
1 tsp of baking powder
1/2 tsp of salt
2.5 tsp of ground cinnamon
3/4 c of almond milk (you can use low or non fat milk as well)
2 eggs, room temperature
1 1/4 tsp of vanilla extract
1/2 c of Non Fat Chobani yogurt (or you can use the apple cinnamon flavored Chobani as well)
2 1/4 c of shredded carrots
1/2 c of chopped walnuts (to mix in) extra for topping the muffins if you desire
Preheat oven to 350. Spray your mini muffin or regular muffin pan with non stick baking spray and set aside.
In your stand mixer with the paddle attachment, combine the flours, wheat bran, flaxseed, baking soda, baking powder, salt, cinnamon and brown sugar. Mix to combine. Then add eggs, milk, vanilla and Chobani. Mix to combine. Add the carrots and chopped walnuts (or whatever nut you decided to use) and mix again. Scoop the mixture into your muffin pans, 3/4 of the way filled.
Bake for 15 minutes (mini muffins), 20-22 minutes for regular sized muffins. Insert toothpick and if it comes out clean, they’re done. If not, bake for an additional 2-3 minutes and repeat the toothpick test. Remove from the oven and let cool in the pan for 5-10 minutes and then serve. If storing, let cool completely and then place in a container with a lid.
— Knead to Cook