Thursday, March 14, 2013

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.  


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.



The Painted Garden said...

Hi Marilyn,Thank you for the recipe - I think Mothers or Sprouts has gluten free oat bran - will look for some so I can try the yummy and healthy recipe.
Yesterday was so fun - did you finish your Gourd Doll? I am looking forward to painting with everyone next month at my house.

Nancy Claeys said...

Sounds yummy and healthy Marilyn. Thanks for the recipe!

Lisa Gordon said...

These look and sound delicious, Marilyn.
Thank you for sharing the recipe here.