Despite the reputation muffins have for being healthy-ish, many bakery and supermarket muffins are nutritionally on par with a slice of birthday cake sprinkled with bran. White flour, shortening, lots of sugar...
I have been working on this bran muffin recipe to make it a little bit healthier, but still keep the muffins light and tasting like traditional muffins. There are lots of healthier baked goods recipes around based on beans, almond flour, coconut flour etc. but I find they are often very dense and don't resemble their original versions very much.
I wanted to meet in the middle by using some flour, and converting it to whole wheat, and adding in chickpeas for a bit more protein. I also used whey protein powder to bump up the protein a little more, which isn't necessary if you don't generally use protein powders, but it's a nice extra if you have trouble getting enough protein as I do. I used molasses in place of part of the sugar to increase the nutritional profile. The combination of flour, bran and chickpeas as the base of the muffins tastes like traditional, flour based muffins, while making them a little more nutritious.
|Neatly, evenly filled muffin cups.|