These are delicious and can be made gluten-free!
OAT BRAN MUFFINS
¼ cup Walnut oil
2 small or regular Eggs (IF large are used, add slightly more almond flour and possibly a little longer bake time)
1 cup unsweetened Coconut milk
½ cup Greek Yogurt (Greek b/c of incr. protein)
1 tsp Vanilla extract
1 ½ cups Oat bran (different than oatmeal) You can purchase gluten-free oat bran, if needed
1 ½ cups Almond flour (sometimes called almond meal)
2 tsp pure Stevia (slightly less than 2 tsp)
½ tsp baking soda
½ tsp salt (slightly less)
1 Tbsp milled flaxseed meal (NOT whole flaxseeds)
½ to 3/4 cup raisins and/or dried cranberries (I use approx 1/3 cup of each but you can add more)
Mix all wet ingredients together (walnut oil, eggs, coconut milk, greek yogurt and vanilla extract)
In separate bowl mix dry ingredients (oat bran, almond flour, stevia, baking soda, salt and flaxseed)
Then slowly add the dry ingredients into the wet ingredients and stir until well blended. THEN mix in raisins/dried cranberries.
Line muffin pans (12) with paper muffin cups and spray cups with Pam PLUS 1 SMALL bread pan (3” x 5 1/4”). Spoon dough into paper muffin cups (2/3 full) and put left over batter into small bread pan.
Bake at 375 for 25 min. for the muffins and add 5 min more for the small bread pan. Toothpick shld come out clean.
I freeze the muffins in a plastic freezer bag to keep fresh b/c they are easier to remove the cupcake paper b4 microwaving/defrosting.
I pop the muffin loaf out of the pan, wrap it in foil, and keep it in the freezer to serve guests or give away as a gift.
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