Three-Week Bran Muffins
If there's two problems with homemade muffins, they'd be 1) it's hard to eat a whole batch in one day, so you end up wasting muffins and 2) it's hard to mix up a batch on busy mornings. This recipe fixes both issues with one highly-customizable batter! This hearty, tender muffin is loaded with protein, complex carbohydrates, and fiber for a breakfast that sticks with you, and the batter stays good in the fridge for up to three weeks, allowing you to mix them up whenever is convenient, scoop out just the amount you want, and bake a fresh pan of muffins in less time than it takes you to find matching socks for everyone. Also, you can add dried fruit, berries, banana, chopped nuts, chocolate chips, or cacao nibs to each individual muffin so that everyone has what they like!
- 3 c. All Bran Cereal
- 1 c. boiling water
- 1 (15 oz) can Great Northern, Cannelini, or White Beans, drained
- 1/2 c. cooking oil
- 2 eggs
- 1 c. plain Greek Yogurt
- 1 c. milk
- 1 TBSP. vanilla extract
- 1/2 TBSP ground Ceylon Cinnamon
- 1 c. sugar
- 2 1/2 c. flour
- 1 tsp salt
- 2 1/2 tsp. baking soda
- Chopped nuts, Dried Fruit, berries, banana, cacao nibs, or chocolate chips as desired
Pour boiling water over the All Bran Cereal and set aside. Add drained beans and cooking oil to a blender and blend until smooth. Add eggs, yogurt, milk, vanilla, and cinnamon to the blender and blend to combine. Whisk together the sugar, flour, salt, and baking soda. Add the wet ingredients all at once and mix just until it comes together. Fold in the soaked All Bran Cereal. If you want the whole batch with dried fruit or nuts, you can fold it in now. I prefer to add a little of the toppings I want to each muffin cup, since everyone has different preferences. Berries or banana should only be added before baking.
Refrigerate batter for up to 3 weeks. Or, bake right away.
Preheat oven to 375°F. Spray a muffin pan, or use cupcake liners. Fill muffin cups 2/3 full with batter and top with whatever you like (but they're delicious plain as well!). Bake 15-17 minutes, until a toothpick inserted in the center muffin comes out clean. We like serving ours with butter and honey, or a little bit of Cinnamon Vanilla Paste.