Tuesday, April 22, 2014

Paleo (Egg Free) Raisin "Bran" Muffins

Paleo Raisin "Bran" Muffin

This is a surprisingly yummy muffin that you can feel proud of sharing with non-Paleo friends.  They also freeze well for snacks and weekday mornings. They have an excellent bran muffin texture, light and chewy with a mild gingerbread flavor - top with nuts or icing for a healthy cupcake.  
Paleo Raisin "Bran" Muffins

Dry ingredients:
1 ½  c. almond meal
½ c. potato starch
½ c. flax meal
2 Tblsp finely shredded coconut (super fine is better)
2 tsp baking powder
1 tsp baking soda
1 tsp ginger
1/2 tsp cinnamon
pinch salt

Wet ingredients:
⅓ c. finely chopped dates
1 c. warm almond milk (or other milk)
½ c. melted coconut oil
⅓ c. molasses
¼ c. brown sugar or coconut sugar (skip if your milk is sweetened)
1 tsp vanilla
1 tsp apple cider vinegar
1 ½ tsp chia seeds soaked a few minutes in 2 Tbsp warm water (my favorite egg replacer)

½ c. raisins (golden or regular)
½ c. chopped walnuts (opt.)
Icing (opt.)

Mix dry ingredients in a large bowl with a whisk.  Mix wet ingredients in a food processor or mixer.  Add to dry ingredients and mix well, add raisins and then let sit for 5-10 minutes. Fill standard muffin cups almost full and add a sprinkle of chopped walnuts (if using) on top. Bake at 375 for 25-30 minutes (or convection oven at 350 for 20-25 min.) or until a toothpick poked in the center comes out clean.  Let cool slightly and enjoy!