Leslie Patton, owner #2871
As a mom of three, I'm always looking for creative ways to sneak more fruits, veggies and whole grains into my family's diet. These muffins fit the bill and were a big hit with adults and kids alike. They're packed full of fiber and protein, thanks to the bran, whole wheat flour, hemp seeds and eggs. And they're easily made vegan by subbing in flaxseed or chia eggs for chicken eggs. I like to grab my dried fruits, nuts and grains from Dill Pickle's bulk bins, a budget friendly option. And you can certainly find the other ingredients there, too!
makes about 12 muffins
1 cup wheat bran (I used unprocessed from Bob's Red Mill)
1 1/2 cups flour of choice (I used a combo of garbanzo and whole wheat pastry flour)
1/4 cup hemp seeds
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup dried cherries (or raisins)
1 cup unsweetened almond milk (or milk of choice)
1/2 cup unsweetened applesauce
1/4 cup coconut oil
1/3 cup molasses
- Preheat oven to 400 degrees (Fahrenheit) and lightly oil or grease 12 muffin cups. Alternatively, line with paper baking cups.
- Whisk together first six ingredients in large bowl. Stir in cherries.
- In a separate bowl, thoroughly combine almond milk, applesauce, oil, molasses and eggs (or flax/chia eggs). Stir wet ingredients into dry just until combined. Do NOT overmix! Top with some oats and coarse sugar, if desired.
- Spoon into muffin cups and bake for 18 to 20 minutes.