You don’t usually see the words ‘delicious’ and ‘bran’ in the same sentence, but here it is. I had to describe this recipe exactly as it is: these are really good! Also, this Easter, I am trying not to have a lot of unhealthy baking and chocolate around the house. These muffins not only taste great but provide plenty of fiber with the use of oat bran and wheat bran. This should be your go-to recipe for bran muffins and no, they don’t taste anything like the ones you buy at a coffee shop.
adapted from a recipe by Chris Mitchell
makes 12 medium sized muffins
1 cup all-purpose flour
1/2 cup oat bran
1/2 cup plus 2 tbsp wheat bran
3/4 cup packed brown sugar
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/3 cup coconut oil, melted (or vegetable oil)
3/4 cup coconut milk (or milk)
1 tsp vanilla extract
1/2 cup raisins or dried fruit (optional)
Grease a 12 cup muffin tin or line with paper baking cups. Place pan on baking sheet. Set aside. Preheat oven to 375 F.
In medium bowl, combine dry ingredients: flour, oat bran, wheat bran, sugar, salt, baking soda and cinnamon. In a separate small bowl, combine egg, oil, milk and vanilla. Mix well. Pour into dry ingredients. Mix until just well combined. Fold in dried fruit, if using.
Using a scoop (I used a 1/3 cup measuring cup), fill muffin cups just a bit more than halfway.
Place pan in oven and bake for 20 minutes or until tester comes out clean. Cool. Enjoy.