I make it no secret that I like muffins, a lot.
They are one of my favorite things to make and eat. I’m not sure why…I guess they just feel so homey and comforting and lovely. I like my muffins hearty and earthy, which is why I usually use a mixture of different whole grain flours to get that kind of flavor profile. Spelt, buckwheat, and whole wheat flours are the ones I generally use in my muffins. Buckwheat is such a nice flavored flour, but I do find that if I use only buckwheat flour, the flavor is a bit more earthy than I even like. So I like to do a combination to get that good whole-grain flavor without any one flour overpowering the other.
These muffins are my current favorite, for several reasons. One, I think they are so perfectly hearty and earthy and tasty, with just a slight hint of sweetness. And two, bran muffins are handy-dandy to have on hand for anyone (cough.pregnant.mamas.cough) who needs a little help in, um, keeping things moving along. Hey, its just one of those things, y’all! I don’t know what all causes your body and digestion to slllloooooow down during pregnancy, but it is seemingly one of those things you just have to deal with as gracefully as possible. Bran muffins help.
Bran Muffins
makes 12 muffins
1 cup buttermilk
1/2 cup Greek yogurt
1 egg
1/3 cup melted coconut oil or butter
1/4 cup prune puree
1/4 cup coconut sugar
1 tsp. vanilla extract
1 cup flour
1 1/2 bran (wheat or oat)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 tsp. cinnamon
Preheat oven to 425 degrees. Prepare muffins pans with spray or parchment liners.
Whisk together dry ingredients and set aside. Whisk together wet ingredients and add slowly to the dry mix. Mix only until combined. Scoop batter into muffin pan and bake for 12 minutes, until firm to the touch. Cool on wire rack.
A few notes on this recipe ::
– Any combination of flours should work excellently for these muffins…all-purpose, whole wheat, spelt, etc.
– I like to use a prune puree (don’t knock it till you try it) to act as a kind of sweetener and also for more love in the digestion department. But if the idea of adding prunes doesn’t sound good to you, just substitute oil or butter for the puree. I like the earthiness it adds to these muffins!
– I make the puree by simmering dried prunes on the stovetop for a few minutes until they are good and soft, and then blending into a puree with a blender or small processor.
– I use coconut sugar, but you can use whatever sugar or sweetener you like.
Enjoy!
What about you: are you a muffin fan? What’s your favorite?
I’d love to hear your thoughts!
