Surprise......a recipe!

For a little something different today, I'm sharing one of my favorite recipes.  It's actually a healthier (I think) adaptation of Bob Greene's recipe in his book "Get with the Program!

Guide to Good Eating".  His recipe is not wheat-free, and he uses canola oil instead of coconut oil.   If you can find gluten-free oat bran, then the recipe would be gluten-free.  I've made it so many times that I tweak it almost every time.  These muffins are great for a quick breakfast.  I use coconut oil for a spread rather than butter or jam.  

WHEAT-FREE OAT BRAN MUFFINS

2C    oat bran

1C    buttermilk

4T    melted coconut oil

2      eggs (room temp)

1/4C maple sugar crystals

1/4C molasses
1/2 tsp  vanilla
1   tsp  ground cinnamon

1/2C almond meal

1/2C gluten-free flour of your choice 

          (I use Cup 4 Cup, but Trader Joe’s now has a gluten-free flour)

1tsp  baking soda

1/4tsp salt

1       small carrot, grated

1       small zucchini, grated

1/2    ripe banana, mashed

1/2C  walnut pieces chopped and lightly toasted

1/2C  dried fruit (I use tart cherries and apricots)

Preheat oven to 375 degrees F.  Spray a 12 cup nonstick muffin tin with cooking spray.

In a large bowl combine bran, buttermilk, coconut oil, eggs, maple sugar crystals, vanilla, cinnamon and molasses.  

In a separate bowl, mix together flour and almond meal, baking soda and salt. 

Add flour mixture to bran mixture.  

Stir in carrot, zucchini, banana, walnuts and dried fruit.

Fill muffin cups to top (they don’t rise) - for a large muffin tin, the recipe will fill 12 cups. 

Bake 15 to 20 minutes, or until a fork inserted in center comes out clean. 

Enjoy with a cuppa your favorite beverage.  I like Trader Joe’s  Ruby Red Chai tea.

Enjoy!