Best Healthy Almond Joy Bran Muffins Recipes

ALMOND JOY MUFFINS

Steps:

• Place the butter in a small bowl and cover with a paper towel. Microwave for 1 1/2 minutes on 50% power. Set aside.
• Preheat the oven to 425° F. Line a muffin pan with liners.
• Place the flour, baking powder, and salt in a large mixing bowl, and stir together until combined.
• In a separate bowl, stir together the sugar, Greek yogurt, milk, egg, vanilla and coconut extracts, and melted butter. Pour the liquid ingredients into the dry. Stir together until just barely combined (batter will be very thick).
• Fold in the chocolate chips, almonds, and coconut, and divide the batter evenly between 6 wells of the prepared muffin pan. Garnish with additional chocolate chips, almonds, and coconut (if desired).
• Bake for 5 minutes at 425 degrees, then lower the oven temp to 350 degrees F and continue to bake for another 9 to 14 minutes, or until a toothpick inserted in the thickest part of a muffin comes out clean or with a few moist crumbs.

ALMOND JOY MUFFINS

Steps:

• 1. For the topping, place the almonds and the coconut in the bowl of a food processor and pulse until the almonds are roughly chopped. Pour the mixture into a small bowl and stir in the chocolate chips; set aside. Preheat oven to 375 degrees F. and line muffin pans with cupcake liners (there should be enough batter for 18). In a large bowl, whisk together the flour, baking powder, salt, and sugar; set aside. Combine the yogurt, egg, and coconut milk in a microwave safe bowl or large measuring cup. Microwave on high for 20-25 seconds or until the mixture is at room temperature. Stir in the melted butter and the almond extract. Add the yogurt mixture, coconut, and chocolate chips to the flour mixture and gently stir with a wooden spoon or a spatula until just blended. Spoon the batter into the lined muffin cups. Sprinkle the topping evenly over each muffin. Bake for 17 to 20 minutes, or until the tops spring back when lightly touched. HELPFUL TIPS: Use a cookie scoop to fill the muffins liners for less mess and easy measuring. If you prefer a larger muffin, fill 12 muffin cups with the batter and adjust the baking time.

ALMOND BRAN MUFFINS

Steps:

• In a bowl, combine the bran, milk, applesauce, butter and almond extract; let stand for 5 minutes. Meanwhile, combine the dry ingredients in a large bowl; stir in egg whites and bran mixture. Fill muffin cups coated with cooking spray two-thirds full., Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

ALMOND JOY MUFFINS

Steps:

• Mix the flour, sugar, baking powder, and salt in a large bowl.
• In a separate bowl beat the egg. Add the milk, oil, and vanilla.
• Add the wet to dry ingredients and mix (do not over mix).
• Add the sour cream to the mixture until smooth.
• Add the chocolate chips, the coconut and the toasted almonds, and just mix until blended.
• Grease 6 jumbo muffin tins, (or 12 regular) and fill them 3/4 full. Top the muffins with few chocolate chips, almonds and coconut, and bake for 25 minutes at 375.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!