Yield: one dozen
Ingredients
- 1 cup bran
- 1 Tbsp ground flax
- 1 1/3 cup water
- ¼ cup date paste
- 3 Tbsp prune puree (this replaces the oil)
- 2 Tbsp molasses
- 1 tsp vanilla
- 1 ¼ whole wheat flour
- ¼ cup coconut sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ tsp cinnamon
- ¾ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp all spice
- ½ cup raisins
- ¼ tsp salt, optional
Instructions
- Preheat oven to 350°F. Prepare muffin pan or use nonstick silicone muffin cups.
- Add to a large mixing bowl the bran, ground flax, water, date paste, prune puree, molasses and vanilla. Whisk to combine and set aside for about 10 to 15 minutes to give time for the bran and flax to hydrate.
- Add to a small bowl and whisk together the flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, all spice, raisins, and salt.
- Add the dry ingredients to the wet ingredients and mix to combine, taking care to not over mix.
- Spoon batter into muffin cups. Bake for 25-30 minutes, or until toothpick inserted in the center comes out clean.
- Allow muffins to cool on a wire rack. Keep leftover muffins in the fridge for 4-5 days, or freeze for later.