I have fond memories of warm bran muffins with lots of butter. But when I decided to reduce inflammatory foods from my diet and I gave up grains, there went the bran muffins. But last week I discovered almond bran, made from the skins of the almonds! It is a rich source of fiber, anti-oxidants and minerals. I was so excited! When I tasted my recipe, it made me happy, because now I could enjoy my muffins, guilt-free! You can find this bran at nuts.com. Bon Appetit!

Mix these dry ingredients together in a large bowl:

1.5 cups almond bran

1/3 cup organic erythritol or stevia to taste

1 cup almond flour

½ cup chopped nuts of choice (optional)1 tsp baking soda

1 tsp baking powder

½ tsp Himalayan salt

1 tsp. cinnamon

1 tsp. nutmeg

In a medium bowl, whisk the following together:

1 cup unsweetened almond or coconut milk

1/3 cup melted coconut oil

2 eggs

Add the wet ingredients to the dry and mix well. Drop into muffin tins lined with muffin liners. Bake at 350 Fahrenheit for about 30 minutes or until a toothpick inserted comes out dry.  Let sit for about 10 minutes and enjoy them while they are still warm.

This makes 12 muffins. 1 muffin has only 1 gram of carbs and 7 grams of healthy fat. Enjoy!