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.
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| 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!
