We originally set out to make a bran muffin taste like a snickers bar, and do it with very little sugar. It didn’t really work, but we did discover you can make caramel from nothing but sweet potatoes and water and its very passable, which we will surely employ in our upcoming Energy Bar Test Kitchen.
Eventually we circled back to a classic Chocolate Peanut Butter Bran Muffin. This might be our best creation because its BIG, its filling and its loaded with protein. Each muffin has only 230 calories, and 8 grams of sugar. Just 24 carbs for any muffin is pretty low. The peanut butter pushed the fat grams to a tolerable 8 grams and made it very tasty.
Here’s how to make it:
- 1 cup whole wheat flour
- 1 cup bran
- 2 tsp baking powder
- 1 tsp salt
- 2 tbls dark, unsweetened coca powder
- 1 cup chocolate whey protein powder
- 1/2 cup unpacked brown sugar
- 1 egg, lightly whipped until combined
- 1/2 cup whole milk
- tsp of vanilla extract
- 1/2 cup natural EffinArtist Peanut Butter (ok, any natural PB without sugar will do).
- 1/4 cup plain greek yogurt
- Prepare muffin pans by greasing sides lightly with butter. Preheat oven to 350 degrees.
- Mix dry ingredients together in a bowl.
- In a stand mixer combine peanut butter, egg, brown sugar, milk, yogurt and vanilla, just until blended, about two minutes.
- Fold wet into dry until combined.
- Pour batter into muffin pan, nearly full so they will rise and become very big.
- Bake for about 18 minutes, but watch carefully. Check with tester and remove promptly when dough has clotted and the tester comes out nearly smooth.
- Let stand for five minutes then remove from pan to a wire rack to cool.
- Best served warm but kept well for several days. Can be frozen as well.
For the best tasting, lightest Bran Muffins you’ve ever had check out the Cranberry Banana Bran Muffins we also made in the test kitchen.