Equipment
- Muffin pan
Ingredients
- 1 cup bran buds
- 1 cup boiling water to soak bran buds
- 2 flax eggs (2 Tbsp. flax meal whisked with 6 Tbsp. water)
- 1/2 cup canola oil
- 1 cup coconut sugar (or brown sugar)
- 1 1/2 cups low fat milk
- 2 1/2 cups whole wheat flour
- 2 1/2 tsp. baking soda
- 1 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup dates (diced small)
- Non-stick spray or oil
Instructions
- Preheat oven to 375°F.
- Spray muffin cups with non-stick spray or use oil. Set aside.
- Soak the bran buds in boiling water. Let stand to cool.
- Make flax “eggs” by whisking together 2 Tbsp. flax meal with 6 tsp. water.
- In a large bowl, combine milk, oil and sugar. Mix in the “eggs.”
- Stir in flour, baking soda, baking powder and salt.
- Add bran mixture and stir to combine. (Don’t overmix or muffins will be tough.)
- Fold in the diced dates.
- Fill the prepared muffin pan evenly.
- Bake for 20-25 minutes. At the 20-minute mark. insert a toothpick into the middle of a muffin. If it comes out clean, the muffins are done.
- Let muffins cool, then enjoy!
Video
Notes
For a naturally sweet twist, add honey and cinnamon to your batter.
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