I’m not a big breakfast eater but a couple of times a week, I want a muffin. Not just any muffin, something that leans towards the more healthy side and includes ingredients that I may not get enough of in my diet. The flours in this recipe can be switched out as can the oat bran for wheat bran. It’s a versatile recipe.
This recipe is really easy so I’ll keep this post short. Mix all dry ingredients together, mix all wet in to the dry, fold in the raisins and spoon into the muffin pan. That’s all there is to it. Just be careful not to over mix the batter or the muffins will not rise.
I do soak the raisins for more flavor so when you preheat the oven, pop the 1 cup of raisins into a small bowl and cover with water. Let soak for 10 minutes while you ready the batter. You do not have to add raisin to the recipe. For my next batch, I’m adding fresh blueberries or blackberries.
No flax meal? I had a bag of flax seeds in the pantry so I put them in my blender and made meal.
Store in an air tight container for up to 3 days . Place a paper towel in the bottom of a container, place muffins on top, then put another paper towel on top of the muffins. Seal the container. The paper towels will absorb the excess moisture.
Muffins may be frozen for up to 3 months. Use a plastic bag so you can remove as much air as possible.
Oat Bran Muffins
- 12-cup nonstick muffin pan
- 12 paper muffin cups (optional)
- KitchenAid® Professional 600 Series Mixer
- Large mixing bowl
- Rubber spatula
- 1 Toothpick
- 1 cup whole wheat flour
- ½ cup almond flour
- ¾ cup light brown sugar
- 1 tsp baking soda
- ½ tsp salt
- ½ cup flax meal
- 1 cup oat bran
- 1 egg
- ¾ cup almond milk
- ¼ cup molasses
- 1 tsp vanilla extract
- ½ cup olive oil
- 1 cup raisins (soaked in water)
- Preheat oven to 400 degrees F.
- Place raisins in a bowl and add water to cover. Soak for 10 minutes.
- In a large mixing bowl, add all dry ingredients and whisk together.
- Add all wet ingredients, whisk or use a spatula to combine.
- Drain raisins then fold into batter with a spoon or spatula. Do not over mix.
- Line a 12 cup muffin pan with paper cups and evenly spoon in batter.
- Bake for 20 minutes or until a toothpick comes out almost completely clean.
- Allow muffins to cool for 5 minutes before removing from pan.
- Move muffins to a cooling rack.
- You may switch out the whole wheat flour and almond flour with any flour you like. Oat bran can be replaced with wheat bran and almond milk can be replaced with cows milk.
- Store in an air tight container for up to 3 days . Place a paper towel in the bottom of a container, place muffins on top, then put another paper towel on top of the muffins. Seal the container. The paper towels will absorb the excess moisture.
- Muffins may be frozen for up to 3 months. Use a plastic bag so you can remove as much air as possible.