You know how many of us still like those old Bran Muffins we ate as a kid? Well I have the updated, healthier version for you. In my book Eat Away Illness, I have this lovely recipe for Bran Muffins in Waiting. The batter keeps in the fridge for days; so handy. BUT! What is wrong with that? Well, not only do I think bran is a very harsh food, but it has gluten as well. So, after someone ate my Bran Muffins three days in a row, and had stomach issues, I decided it was finally time to remake this recipe in a healthier way. Not only does this version have the great quality of protein using garbanzo flour and grain flour, but it uses many more whole nuts and seeds: ground almonds and ground flax in addition to the hemp seeds.
1 cup ground flax
1 cup warm filtered water
1 cup raisins soaked in additional warm water
1 1/2 cups spelt flour (or buckwheat flour with 1 tbsp. guar gum for gluten-free)
1 cup chickpea (garbanzo) flour
2 1/2 tsp. baking soda
2 large eggs
1/2 cup melted honey
2 tbsp. blackstrap molasses
1/2 cup room temperature cold pressed olive oil
1 cup hemp seeds (sometimes I use part chia seeds)
1 cup ground almonds
2 cups milk of your choice
2 tbsp. apple cider vinegar
1. Soak ground flax seeds in warm water in a small bowl.
2. In a medium bowl, combine flours and baking soda.
3. In a third bowl, combine the eggs, honey, molasses and oil.
4. Add vinegar to milk and allow to sit for 5 minutes.
5. Alternately add flour mixture and milk mixture to the egg mixture and stir until well combined.
6. Drain raisins and add to batter. Stir to combine.
7. Add the soaked flax, stirring well to combine, making sure there are no lumps left.
8. Add the hemp seeds and the ground almonds and combine.
9. Refrigerate this mixture in a sealed container for at least 6 hours before baking.
10. Fill oiled muffin cups and bake at 400 degrees fahrenheit for 20 minutes or until toothpick inserted comes out clean.
Makes 2 dozen.
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Author, Speaker & Registered Nutritional Consultant