Greek Yogurt Berry Bran Muffins

Trying to fill the kids' lunches with new items that are both tasty and healthy is an ongoing challenge.  Sometimes I am successful and other times, they figure me out and demand to know where the sugar has gone.  These muffins were a hit with both kids and the adults.  A bit more dense than your average muffin, you can taste the goodness in each bite.  I've replaced the sugar with maple syrup and coconut oil fills in where perhaps butter or vegetable oil would exist in the past.  The recipe specifies Greek yogurt, because that is my first choice to up the protein in them.  I have made them with regular yogurt and even a flavoured one and it works just as well.  Vanilla or strawberry yogurt lends a sweetness and the muffins are a little lighter from the moisture content of the yogurt.

They are best on the day you bake them, but will keep for a few days.  If you try to eat them warm, they will likely fall apart and stick to your muffin liners (not that I would know this from impatiently digging in while still in the pan!)  Use whatever berries you have on hand.  Josilin prefers just raspberries in hers but the rest of us enjoy a combination of both raspberries and blueberries.  I've used cranberries and blackberries as well too.  Although I make my kids big breakfasts every morning, I don't always do the same for myself.  These muffins and a tea to go make a great breakfast en route to whatever you're running to.

Berry Bran Muffins

adapted from Today's Parent

1 cup plain or vanilla Greek yogurt
1 tsp baking soda
½ cup maple syrup
1 egg
½ cup coconut oil (melted)
1 cup natural bran
1 tsp vanilla
1 cup spelt flour
2 tsp baking powder
½ tsp cinnamon
1 cup berries (blueberries or raspberries or combo)

Preheat the oven to 350°F (180°C). Grease a 12-compartment muffin pan or line with paper liners.
In a bowl, stir together the yogurt and baking soda. Set aside.
In a large bowl, beat together the maple syrup, egg and oil. Stir in the bran and vanilla, and mix well; then add the flour, baking powder and cinnamon, and stir to combine. Fold in the yogurt mixture and the berries. Spoon into prepared muffin pan and bake about 25-30 minutes or until a toothpick poked into the centre of a muffin comes out clean.