My honey (now husband) woke up in the mood for oat bran muffins recently. We went searching for the perfect place to find one and came up empty-handed.
I got motivated, got to the food store for the necessary ingredients and whipped these oat bran muffins up. I find these to be very filling and would suggest to make and enjoy them in the smaller size.
Bran is made up of fiber. Fiber is an important part of your daily diet providing a significant supply of protein, iron, magnesium, phosphorous, manganese and selenium. In addition, oat bran contains no cholesterol at all.
Oat Bran Muffins
- 1/2 c oat bran gluten-free
- 1/2 c oat flour gluten-free
- 1/2 c spelt flour
- 1/4 c flax meal ground
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1 tsp. nutmeg
- 2 eggs beaten
- 5 tbsp. coconut oil gently heat to convert to oil
- 1/2 c pureed prunes you can buy this in the baby food isle if you don’t want to make it
- 1/4 c Waxing Kara Honey
- 1/4 c chopped toasted almonds
Preheat oven to 350F
In a large bowl, whisk together bran, flour flaxseed, baking soda, and powder cinnamon and nutmeg.
In a separate bowl, whisk together egg and oil until smooth. Stir in prunes and honey, combine dry and wet mixtures and fold in almonds.
Spoon batter into paper-lined muffin cups, Bake for 22-25 minutes until tops spring back when lightly touched.
Cool on a wire rack.