Peach Pie Bran Muffins
Yields: 12 muffins
 
These bran muffins are the best I’ve ever had! They’re supremely tender, full of cozy cinnamon and juicy fruit, and have the same sweet flavor as the classic dessert. They’ll keep for at least a week if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) oat bran (measured like this and gluten-free if necessary)
  • ½ cup (120g) plain nonfat Greek yogurt
  • ½ cup (120mL) nonfat milk
  • 1 ½ tsp vanilla extract
  • 1 cup (120g) whole wheat or gluten-free* flour (measured like this)
  • 2 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • ½ tsp salt
  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly
  • 2 large egg whites, room temperature
  • ¼ cup (60mL) molasses, room temperature
  • ¼ cup (60mL) pure maple syrup, room temperature
  • ¾ cup (150g) diced peaches
  1. Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.
  2. In a medium bowl, stir together the oat bran, Greek yogurt, milk, and vanilla. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.
  3. In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. In a third bowl, whisk together the coconut oil and egg white. Stir in the molasses and maple syrup. Add the oat bran mixture, stirring until fully incorporated. Add the flour mixture, stirring until just incorporated. Fold in the peaches.
  4. Evenly divide the batter between the prepared muffin cups. Bake at 350°F for 21-24 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.
Notes: Wheat bran may be substituted for the oat bran.

For the gluten-free flour, use the following blend: ½ cup (60g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and ¾ teaspoon xanthan gum. Most store-bought blends should also work, as long as they are measured like this.

Any milk (including non-dairy) may be substituted for the nonfat milk.

Honey or agave may be substituted for the maple syrup. Do not substitute pancake syrup because it will not produce the same taste or texture. Do not substitute anything for the molasses; it’s required to produce the iconic bran muffin flavor.

Fresh peaches or peaches canned in 100% juice and thoroughly drained will both work. Make sure to cut the peaches so they're no larger than the size of chocolate chips to ensure the muffins bake evenly.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2016/07/10/peach-pie-bran-muffins/