Ingredients
Scale
- 2 cups (125g) wheat bran
Wet ingredients:
- 1/2 cup golden raisins + 1/2 cup chopped prunes (or any one or mix of the two, to make 1 cup total)
- 1/4 cup water + 1/4 cup butterscotch schnapps or brewed chai tea
- 3/4 cup water
- 1/2 – 1 teaspoon fresh lemon zest
- 1/2 cup avocado oil (or other neutral tasting vegetable oil)
- 1/4 cup honey
- 1/2 cup plain low- or non-fat yogurt
- 2 large eggs
- 1 teaspoon vanilla
- 1 – 2 teaspoons liquid stevia (or other sweetener to taste)
Dry ingredients:
- 1/4 cup flaxmeal
- 1/4 cup psyllium husk powder (or substitute whole wheat flour)
- 1/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
Add-ins:
- 1 medium apple
- 1/2 cup walnuts
Instructions
- Preheat oven to 350 F. Spread the wheat bran out onto a large baking sheet and set in the oven to toast for 6 – 8 minutes, stirring a couple times.
- Meanwhile, put the raisins and prunes in a small saucepan with the 1/4 cup water and butterscotch schnapps or tea. Bring to a boil, then reduce heat and simmer for about 10 minutes or until the liquid is mostly absorbed. Remove from heat. Let cool slightly, then puree the raisins and prunes in a mini food processor until smooth.
- In a large bowl, mix together the toasted wheat bran, pureed fruits, 1 cup water, yogurt, lemon zest and honey. Stir in the oil, eggs and vanilla.
- Sprinkle the dry ingredients over top, then stir just until ingredients are mixed.
- Peel and chop the apple and toast and chop the walnuts. Gently fold the apples and walnuts into the batter.
- Spoon the batter into muffin tin lined with silicon cupcake liners or sprayed with cooking spray, filling the muffins up to the top with batter.
- Bake at 350 F. for 25 – 30 minutes or until the muffins are set in the middle.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
Nutrition
- Serving Size: 1 muffin
- Calories: 187
- Fat: 10.8 g