Servings: 12

1 Cup whole milk 1 Cup whole milk
1 large, Egg 1 large, Egg
⅔ cup Fage Plain Whole Milk Greek Yogurt ⅔ cup Fage Plain Whole Milk Greek Yogurt
¼ cup Brown Sugar Packed ¼ cup Brown Sugar Packed
1 tsp Vanilla extract 1 tsp Vanilla extract
1½ cup Wheat bran 1½ cup Wheat bran
1 cup All Purpose Flour 1 cup All Purpose Flour
1½ tsp baking powder 1½ tsp baking powder
1½ tsp baking soda 1½ tsp baking soda
½ tsp table salt ½ tsp table salt
2 tbsp Chia Seed 2 tbsp Chia Seed
3 scoops (75g) Winco Whey Protein 3 scoops (75g) Winco Whey Protein
4 tbsp Ground Flax 4 tbsp Ground Flax
2 tsp granulated sugar 2 tsp granulated sugar

Heat oven to 425 degrees F and coat a 12-cup muffin tin with nonstick spray.
Whisk buttermilk, egg, yogurt, brown sugar and any vanilla or citrus zest you’d like to use in a small bowl. Whisk bran, flour, baking powder, baking soda, salt, chia seeds, whey, and ground flax in a large bowl. Stir wet mixture into dry until just combined and still a bit rough.
Spoon two 2 tablespoons of batter into each prepared muffin cup. Add about 2 teaspoons optional fruit to each (dividing it evenly) and sprinkling the fruit with one of the teaspoons of granulated sugar. Spoon remaining batter (about 1 tablespoon each) over fruit and sprinkle tops of muffins with remaining teaspoon of granulated sugar.
Bake muffins for a total of 16 to 18 minutes, rotating pan once midway through baking time for even browning, until a toothpick inserted into the center of muffins comes out with just a few crumbs attached. Do not overbake. Let muffins cool in pan on a wire rack for 10 minutes before removing from tin.
Do ahead: Muffins keep for 3 days at room temperature, longer in the freezer.

Optional: 1 cup of fruit layered in muffins or mixed throughout.  Optional: 1 cup of fruit layered in muffins or mixed throughout.