Friday, December 14, 2012

Raisin "Bran" Muffins with Coconut Oil


These are an updated version of my Dairy Free "Bran" muffins.  The previous recipe uses palm sugar, grapeseed oil and less almond meal.  For the updated version I've used my normal honey, kept them dairy free with coconut oil, and increased the amount of almond meal for a heartier muffin that even more so resembles a traditional Raisin Bran muffin. 

Before I knew I had Celiac Disease, I didn't like eating bready donuts or toast for breakfast; but I still loved Raisin Bran Muffins. They're earthy, warm, and satisfying to eat.  Then you get the pop of rich sweetness from the cooked raisins and the whole muffin tastes pretty dang good.  The bran flavor in these gluten, grain, sugar and dairy free muffins comes from the mix of almond meal, honey, coconut oil and vanilla- pretty magic. 

The Baking Beauties has a version and talks about going gluten free while cooking for her family
The Healthy Advocate made Chocolate Bran Muffins with cocoa powder and palm sugar or xylitol
Elana's Pantry included Flax seeds, dates and sunflower seeds in her recipe for  GF Bran Muffins
Stacey's Paleo Kitchen uses lots of yummy alternatives in her recipe for "Bran" Muffins.


Raisin "Bran" Muffins with Coconut Oil
makes 18

1 bag trader Joe's Almond Meal, 4 C
6 eggs
1/2 C coconut oil melted
1/2 C honey
1 tsp vanilla
1/2 C organic raisins
1 tsp salt
1 tsp baking soda

Preheat the oven to 350
line muffin trays with liners- use one full tray and half of another
whisk the eggs, coconut oil, honey and vanilla
Mix in the almond meal, salt and baking soda until smooth
Fold in the raisins
Use an ice cream scoop to evenly fill 18 cups
Bake 15-18 minutes until the tops are evenly browned and have a firm bounce to the touch

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