I just pulled a batch of bran muffins. Now these are not your ordinary bran muffins. It probably won’t entice you if I tell you they are extra healthy. You are probably thinking dry, boring, lacking interest and flavor? Well, these are most and every bite has a surprise – be it nuts, raisins, some apple or carrot adding texture…the subtle taste of cinnamon…ah, yum. I think they’ve cooled enough that I’ll go get one! What a treat to have them to look forward to each morning this coming week. (Check out the recipe below. I’ve also added the recipe for what we call Darn Good Granola that we’ll make later today.) I love eating healthy!
Bob’s Red Mill Bran Flax Muffin Recipe
- 1 1/2 cups unbleached white flour (can also use whole wheat flour or a combo)
- 3/4 cup Bob’s Red Mill Flaxseed meal
- 3/4 cup oat bran
- 1 cup brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 1/2 cups shredded carrots (2 large)
- 2 peeled and shredded applies
- 1 cup raisins
- 1 cup nuts
- 3/4 cup milk
- 2 eggs beaten
- 1 tsp vanilla
Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl. Stir in carrots, apples, raisins, and nuts. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. Do not over mix. Fill mu
Darn Good Granola (Based on Megan’s Granola Recipe at allrecipes.com)
- 6 Cups rolled outs
- 1 Cup wheat germ
- 1 Cup ground flax seed/meal (Megan uses oat bran)
- ¾ Cup sliced almonds
- ¾ Cup chopped pecans (not too fine)
- ¾ Cup chopped walnuts (not too fine)
- 1 Cup raisins
- 1 Cup dried cranberries
- ¼ Cup maple syrup
- ½ – ¾ Cup honey
- ¾ Cup vegetable oil
- ¼ – ½ Cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- Preheat oven to 325 degrees F. Line two large baking sheets with parchment paper (or aluminum foil).
- Combine the oats, wheat germ, flax mea, almonds, pecans, walnuts (NOT raisins and cranberries).
- In a small saucepan, stir together the syrup, honey, vegetable oil, brown sugar, cinnamon, vanilla extract and salt. Bring to a boil over over medium heat.
- Pour the syrup sauce over the dry ingredients and stir to coat.
- Spread mixture out evenly on the baking sheets.
- Bake in oven for about 20 minutes, until crispy and toasted. Stir once halfway through.
- Cool, then stir in the raisins and cranberries.
We like to divide into ½ cup servings in snack-size ziplock bags. Good alone and great over Greek vanilla yogurt!