Ingredients
1½cupswheat flour
½cupoat bran
½tspbaking soda
1½tspbaking powder
½tspground cinnamon
2eggs
¾cupnonfat plain yogurt
¾cuppacked brown sugar
½tspvanilla extract
1¼cupsapples,peeled and chopped
1cupzucchini,shredded
½cupcarrot,grated
Preparation
Preheat oven to 350 degrees F. Grease 12 muffin cups, or line with paper muffin liners.
Sift flour, oat bran, baking soda, baking powder, and cinnamon together in a large bowl; set aside. Beat eggs for 1 minute, then beat in yogurt, brown sugar, and vanilla extract.
Stir flour mixture into egg mixture until batter is just blended. Fold apples, zucchini, and carrot into batter until evenly distributed. Spoon batter into prepared muffin cups, filling cups about ⅔ full.
Bake in preheated oven for 15 minutes and rotate muffin cups 180 degrees. Continue baking for about 10 more minutes, until a toothpick inserted into the center comes out clean.
Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
