Unbran Muffin

June 7, 2010

Picture of Health

Do not be put off when I tell you that this might be the healthiest thing I’ve ever made, salad aside. It’s a powerhouse of a muffin and it even tastes good. I really like a good bran muffin, that was the inspiration. But, of course, they’re full of gluten and oil and sugar. This one is gluten-free and doesn’t contain much oil or sugar. And there’s no bran, because bran is from wheat. Obviously. It’s a no branner.

Makes 15 – I admit, it’s a bit inconvenient that it doesn’t make a tidy dozen

1/2 cup almond flour

1/4 cup brown rice four

1/4 cup ground flax

2 teaspoons baking soda

3/4 teaspoon sea salt

1/2 cup shredded, unsweetened coconut

1/2 cup pumpkin seeds

1/4 cup large flake, old-fashioned oatmeal

1 cup dried apricots, diced

12 dates

1/4 cup coconut oil

1/2 cup hot water

6 large eggs

2 tablespoons molasses

2 tablespoons agave

Preheat oven to 375° and line 15 muffin tins with paper cups. In a medium-sized bowl, whisk together almond flour, brown rice flour, ground flax, baking soda and salt. Stir in coconut, pumpkin seeds, oatmeal and apricots and set aside. Place dates in the bowl of a food processor and process with the coconut oil and hot water. Mixture will emulsify and become smooth. With the motor running, add eggs one at a time, and then add molasses and agave. Pour this date and egg mixture over top of the dry and stir until well-combined. Drop the unbran batter into the lined muffin tin by heaping 1/4 cupfuls, fill them right up almost to the top, they should mound slightly. Bake for approximately 20 minutes, tops will spring lightly back when gently pressed.


2 Responses to “Unbran Muffin”

  1. katie said

    no branner…heh heh….

  2. Jen said

    You’re so punny. Can’t wait to try this!

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