The ingredients in this recipe are health-promoting especially for people who can tolerate grains. These Honey - Bran Muffins are gluten, dairy, and refined sugar free. As an additional treat, I’m offering adaptions to make the batter into a coffee cake with another option to make it vegan.
Ingredients:
- Nonstick cooking spray or 1 tablespoon coconut oil to grease pan
- 2 tablespoons chia seeds
- ¼ cup water
- ½ cup quinoa flakes
- ½ cup oat bran
- 2 tablespoons coconut flour
- ¼ tsp ground cinnamon
- ½ cup currants
- ¼ teaspoon baking soda
- 1 ripe banana
- ¼ cup raw honey (for allergy sufferers, consider buying from a local source. For vegan option, substitute coconut nectar).
- ½ cup pumpkin puree
- 1 cup unsweetened almond milk
- 2 eggs, preferably from pastured or free-range chickens
Method:
1. Spray either a muffin tin or a pie pan with nonstick cooking spray (or coconut oil) and set aside. Preheat oven to 375°F.2.
2. Combine chia seeds and water in a small bowl and stir to combine. Set aside for at least 10 minutes to form a gel-like consistency. Note: if you prefer to make this recipe vegan, you can double the chia seeds and water and eliminate the eggs.
3. Combine quinoa flakes, oat bran, coconut flour, cinnamon, currants, and baking soda in a large mixing bowl. Use a spatula or wire whisk to stir.
4. In a separate bowl, mash the ripe banana with a fork and add to the dry ingredients. Lastly, add the honey, pumpkin puree, almond milk, and eggs to the mixture.
5. Stir ingredients together gently and pour into a non-stick muffin tin or pie.
6. To make muffins, bake for 45 minutes. To make coffee cake, bake for up to 55 minutes. The top of the muffins or the coffee cake should be golden brown, but not burned. Serve warm or at room temperature.
This article was originally published on Carrie on Living. Read the original here.
*Image of “honey- bran mufin“ via Shutterstock.
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