6 Week Bran Muffins

Ooooh, I love a good, moist bran muffin! They make a fabulous breakfast... or snack... or lunch... ok, they are good anytime! My grandmother shared her amazing "6 Week Bran Muffin" recipe with me this morning, so I halved the recipe (since there are only two of us to feed) & tweaked it to suit my whole food pursuits and those muffins were YUMMY!

6 Week Bran Muffins ...The Real Food Way
- 1 cup of rapadura & 1/4 cup stevia (or all rapadura if you so choose)
- 2 eggs
- 1/2 cup extra virgin coconut oil
- 1 cup rolled oats
- 1 cup whole wheat flour (I use freshly ground)
- 2 1/2 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk (I make mine by mixing 2 cups milk & 2 1/4 tbsp lemon juice, then letting it sit for 5 minutes)
- 2 cups wheat bran
- Optional: raisins, cranberries, nuts, chocolate chips (I use Enjoy Life brand because they are soy free), etc.

1. Place sugar, eggs & oil in mixer (or large bowl), mix well
2. In a separate bowl, mix oats, flour, baking soda & salt
3. Slowly alternate adding oat/flour mixture and buttermilk, mixing as you go
4. Lastly, add wheat bran and mix until all ingredients are combined well
--- Optional: For added nutrition or for sensitive tummies, soak this batter overnight before baking to reduce phytic acid content
--- Optional: add in raisins/cranberries/nuts/chocolate chips/whatever other add-ins you like
5. Bake at 400°F for 15 minutes or until golden brown on top (I bake mine in reusable silicone muffin cups)

There you have it! Oh, and the reason these are called 6 week bran muffins is because the batter will stay good in a covered bowl in the refrigerator for up to 6 weeks. How's that for make ahead goodness?

Enjoy!

My Whole Little World

Hi there, my name is Holly and I am excited to welcome you to....

My Whole Little World!

The word picture below represents my life and what you can expect to find here at MWLW.

 

Grab your favorite beverage, find a nice, cozy chair, and join me as we explore life together!