OK, sorry my gluten free followers, this is one recipe, not for you. You could subs oat bran if you want (I’d love to hear what you think), but alas, it just isn’t the same as the deep dark richness of wheat bran. Bran muffins, just the kind you make from a mix from the grocery, was one of my favorite foods as a kid, and is still a food that I CRAVE at times. I actually have never had a bran muffin from a bakery or restauraunt that tasted right. Forget the raisins, the carrots, the unbeleivable sticky sweetness. Give me a straight up, almost savory bran muffin that goes best with nothing but butter. Or plain. Bran does not need loads of honey and molasses to be edible, people. It is soooo gooood to me. There is no added fat or oils involved here, and the bananas make these SO moist and chewy!! OMG!!
So if gluten doesn’t give you issues, and you wanna give wheat bran a shot, please do. 🙂
Blend on high:
1 cup almond milk
Then stir in:
2tbs flax and let sit.
Meanwhile combine in a bowl:
1cup wheat bran
1 cup red quinoa and oat flour mix (just oat flour works too)
1 tbs cinnamon
1/2 tsp each baking soda and powder
Pinch sea salt
Add wet ingredients to dry ingredients, stirring until just well moistened!
Bake at 350F for 35min. DEEELICOUSSSSS. If you eat butter, definitely put some on these. Otherwise, plain is pretty fantastic too. I may or may not have eaten 3 LARGE muffins without anything on them today. Hopfefully my GI tract can handle all that fiber!! I plan to make another batch replete with blueberries in the very near future….