decided to make these little nuggets while craving something warm and baked to go along with my homemade almond milk. Bran muffins can be little tricksters! One minute you are selecting what looks to be the healthiest muffin off the catering table at work and then you find out its chalk full of sugar. The truth is, you probably would have been better off choosing the lemon poppyseed in the first place. Don’t get me wrong, I do love a good and moist bran muffin (sorry for those that hate the word moist, I am not a big fan unless its used when describing baked goods). I just prefer the moistness to come from something other then loads of oil or sugar . In this recipe I decided to grate carrots and add greek yogurt instead of oil to achieve a less ‘cakey’ muffin. If there is one thing I hate in baking its ‘cakey-ness’. A dry cake just screams to me “help I need milk, I am stuck in your throat.” Welp, it turned out to be pretty darn delicious.
I also decided to frost it using some of the leftover almond ‘pulp’ from making the nut milk and a little full fat greek yogurt, vanilla, orange zest and cardamom.
1 Cup TJ’s Oat bran (or any brand oat bran)
3/4 Cup Unsweetened Coconut flakes
2 Tsp Baking Powder
1/2 Tsp Salt
1 Cup of your choice Milk (I used homemade cashew milk)
2 Tbs full fat greek Yogurt.
1 Whole Egg
1 Egg white slightly beaten
1/2 Cup of Organic Maple Syrup
1/2 cup Raisins
1 Cup Shredded/Grated Carrot
1Tsp Vanilla Extract (optional)
1Tsp Cinnamon (Optional)
Heat Oven to 400 degrees F.
Line 12 medium muffin cups with muffin paper or spray with non-stick cooking spray (I use coconut oil).
Combine dry ingredients; mix well.
Add combined milk, greek yogurt, egg/beaten egg white, maple syrup, and vanilla extract.
Mix until dry ingredients are just moistened; add shredded carrots.
Add any nuts if you choose, and raisins; mix until combined.
Fill prepared muffin tin.
Bake 15-17 minutes or until golden brown.
I added the leftover almond “Pulp” I had from making Almond milk, and 2 dollops of full dat greek yogurt, about 1-2 tablespoons of honey to the Vitamix, and blended well. I chose to pulse in a little vanilla extract, a tiny bit of cardamom and orange zest! Its sort of a cross between frosting and a glaze but I loved it! Store in a jar in the fridge and use it to top waffles, pancakes, oatmeal!
***Notes: They turned out pretty darn delicious but I think next time I will not add coconut flakes and instead replace it with more oat bran or walnuts. You can also try adding a 1/2 cup of fresh blueberries instead of raisins or 1 ripe banana.