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
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!