HEALTHY BRAN MUFFINS

                                     

These bran muffins are Flavourful, wholesome, and tender.  Make sure you’re using pure wheat bran, not bran cereal. Use your favourite add-ins, or leave the muffins plain. 

Ingredients:

• 1 and 1/2 cups (195g) whole wheat flour or all-purpose flour if preferred
• 1 cup (52g) wheat bran
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg, at room temperature
• 1/2 cup (170g) honey or pure maple syrup
• 1/3 cup (75g) coconut oil, melted Or use vegetable oil, melted butter, or avocado oil instead
• 1/3 cup (60g) unsweetened applesauce, at room temperature or use a mashed banana
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) nondairy milk (or dairy milk), at room temperature
• 2/3 cup (about 100g) raisins or, as I prefer, chocolate chips
• Sprinkling of raw sugar for tops

INSTRUCTIONS:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners or silicone muffin tins.
2. Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
3. Whisk the egg, honey, melted coconut oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Switch to a rubber spatula or wooden spoon and fold in the raisins or chocolate chips, if using.  I like to sprinkle raw sugar on the tops and sometimes add a walnut or pecan half on top as well.
4. Spoon the batter evenly into muffin tins (makes 12). Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.


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