These healthy, easy, and super delicious muffins are full of fiber, vitamins, minerals, and protein.
Total Time
45min
5.0
2 Ratings
Author: Berry Sweet Life
Servings:
10
Ingredients
•
1/2
tsp
Baking Soda
•
1
cup
Whole Wheat Flour
•
2
cups
Wheat Bran
•
1/2
cup
Old Fashioned Rolled Oats
•
1
tsp
Baking Powder
•
1/2
cup
Desiccated Coconut
•
2
tsp
Simply Organic Cinnamon, Ground
•
1/4
tsp
Ground Nutmeg
•
3/4
cup
Sun-Maid Raisins
•
3/4
cup
Pitted Dates
, finely chopped
•
2
Eggland's Best Classic Eggs
•
1/2
cup
Coconut Oil
, melted
or Olive Oil
•
2
cups
Almond Milk
•
1
tsp
Vanilla Essence
•
as needed
Non-Stick Baking Spray
or Oil of Choice
Cooking Instructions
1.
Preheat oven to 350 degrees F (180 degrees C) and grease a non-stick muffin pan with Non-Stick Baking Spray (as needed).
2.
In a large mixing bowl, combine the Baking Soda (1/2 tsp), Whole Wheat Flour (1 cup), Wheat Bran (2 cups), Old Fashioned Rolled Oats (1/2 cup), Baking Powder (1 tsp), Desiccated Coconut (1/2 cup), Simply Organic Cinnamon, Ground (2 tsp), Ground Nutmeg (1/4 tsp), Sun-Maid Raisins (3/4 cup), and Pitted Dates (3/4 cup).
3.
In another smaller bowl, lightly beat together the Eggland's Best Classic Eggs (2), Coconut Oil (1/2 cup), Almond Milk (2 cups), and Vanilla Essence (1 tsp).
4.
Form a well in the center of the dry ingredients and pour in the wet ingredients. Mix together until the mixture is well combined. If the mixture is a little bit dry, add a touch more almond milk.
5.
Pack the mixture into the muffin cups right to the top, and press down with your fingers. Bake for 20 minutes, or until a cake tester comes out clean and the muffins are dark golden brown.
6.
Allow the muffins to cool for 10 minutes in the pan, then turn them out onto a cooling rack to cool completely.
7.
Store in an airtight container or serve immediately. These also freeze really well. Thaw by microwaving for 30 seconds or more, depending on your microwave.
Nutrition Per Serving
CALORIES
301
FAT
16.8 g
PROTEIN
6.4 g
CARBS
38.2 g
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