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 [1]. 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!