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!