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)

Other:

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!