Pumpkin Bran Muffins
Filled with fall flavor, these hearty pumpkin bran muffins are easy to whip up and provide a good source of fiber and protein. Only 160 calories per muffin!
Ingredients
- 1 ½ cupsoat bran
- ½ cupall-purpose flour
- ½ cupcoconut sugar
- 2 teaspoonsbaking powder
- 2 teaspoonspumpkin pie spice
- ½ teaspoonsea salt
- ¼ teaspoonground nutmeg
- 2flax eggs
- 1 cupcanned pumpkin or homemade pumpkin puree
- ½ cupunsweetened almond milk
- 2 tablespoonsmelted coconut oil or avocado oil
- 1 teaspoonvanilla extract
- ½ cupraisins or dried cranberries + more for topping
- pepitas (optional)
Directions
- 1
Make flaxseed eggs by whisking together ground flaxseed and water. Set aside.
- 2
In a medium bowl combine oat bran, flour, coconut sugar, baking powder, pumpkin pie spice, sea salt and nutmeg.
- 3
In another bowl, mix together the wet ingredients: flaxseed egg, pumpkin, almond milk, oil and vanilla until well blended.
- 4
Stir wet ingredients into dry ingredients just until moistened. Gently stir in raisins.
- 5
Line a muffin tin with paper or silicone liners and fill 10 cups with muffin batter. Top each with a few raisins and pepits, if using.
- 6
Bake at 400° for 20 minutes or until a toothpick inserted near the center comes out clean.
- 7
Cool for 5 minutes before moving muffins from the pan to a wire rack to cool completely.
- 8
Enjoy warm. For storage, let muffins cool completely and place in a sealed airtight storage container. Muffins will last at room temperature for 1-2 days, 4-5 days in the fridge and 1-3 months in the freezer.