Honey Bran Muffins
Makes 6 large muffins
Tender, delicious bran muffins can also be made dairy-free. I always make my own almond milk and you can find the recipe right here on my website. Not only is homemade almond milk really delicious-much more so than store-bought varieties — it only takes a couple minutes to make. The other bonus with this muffin recipe is that any leftover muffins will remain tender for several days without needing freshening in the oven. Just be sure to store the muffins in a food storage container to maintain their natural moisture, refrigerating them after a day or two-if they last that long.
Dry ingredients:
- 2 cups whole wheat flour
- 1/2 teaspoon sea salt
- 1 tsp. baking powder
- 1 1/2 teaspoon baking soda
- 1 cup wheat bran
Liquid ingredients:
- 1 1/2 cups almond milk or soymilk
- 3 tablespoons canola oil
- 3 tablespoons Honey
- 1 teaspoon vanilla
- 2 beaten eggs or equivalent w/ egg replacer*
Preheat oven to 400°F.
In a separate bowl, sift together the flour, sea salt, baking powder, and baking soda. Then mix in the bran and set aside.
In a separate bowl, combine all the liquid ingredients together.
Then combine liquid ingredients with dry ingredients, mixing briefly until a batter forms. Divide batter into the muffin cups and immediately place in the oven. Bake for 19 minutes.
Allow baked muffins to cool about 5–10 minutes before removing them from the muffin tin.
* If using egg replacer, mix 1 tablespoon Ener-G™ Egg Replacer with 4 tablespoons warm water and beat with a fork or whisk, as if beating an egg.
