- Yield: 12 muffins
- Yield: 12 muffins
Ingredients
- 2 cups wheat bran
- 1 cup raisins
- 1/2 cup water
- 3/4 cup white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup low fat buttermilk
- a few swipes of fresh orange zest
- 1/4 cup pure maple syrup (can also sub honey or agave)
- 1/2 cup coconut oil, melted and cooled
- 2 large eggs
- 1 cup fresh or frozen blueberries
Instructions
- Preheat the oven to 350ºF. Line a 12-cup muffin tin with paper liners.
- Spread the wheat bran on a baking sheet and toast in the oven for six to eight minutes, stirring a few times so it cooks evenly. Let cool.
- While the bran is toasting, heat 1 cup of the raisins with 1/2 cup water. Simmer for ten minutes, or until the water is all absorbed. Puree the raisins in a food processor or blender until smooth.
- In a large bowl, mix together the toasted bran, whole wheat flour, baking powder, baking soda, and salt. In a separate bowl, mix together the raisin puree, buttermilk orange zest, maple syrup, coconut oil, and eggs.
- Mix the dry ingredients directly into the wet ingredients. Stir until the ingredients are just combined, then fold in blueberries.
- Spoon the batter into the muffin tins (I did 1/4 cup scoops of batter), making sure the batter is rounded slightly on top.
- Bake for 25 to 30 minutes, or until the muffins feel set in the center. You can freeze these indefinitely, then pull one out the night before so it thaws and is ready for the morning!
