Nut-Free Bran Muffins
Sweetness Low
I love the healthy taste of a satisfying bran muffin. Pack a couple for an early morning hike, or serve these at brunch alongside scrambled eggs.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/4 cup sunflower seeds
- 1/2 cup raisins
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup sesame seeds
- 3 large eggs
- 1 tbs coconut flour
- 1/2 cup brown flax meal
- 1/4 cup pumpkin seeds
- 2 tbs coconut oil, melted over very low heat
- Carbohydrate 12.4082500092937 g
- Cholesterol 158.625 mg
- Fat 13.1200850053816 g
- Fiber 2.3020375057282 g
- Protein 8.16158500245284 g
- Saturated Fat 4.23561037582995 g
- Serving Size 1 1 Serving (66g)
- Sodium 150.624000002409 mg
- Sugar 10.1062125035655 g
- Trans Fat 1.14857231276194 g
- Calories 190 calories
Preheat the oven to 350 Line 8 muffin cups with paper liners. In a food processor, pulse together the flax meal, pumpkin seeds, coconut flour, baking soda, and salt until the mixture is the texture of sand. Add the dates and pulse for 60 seconds or until the dates are well chopped. Pulse in the eggs and coconut oil until thoroghly combined. Remove the blade from the food processor and stir in the raisins, sesame seeds, and sunflower seeds. Scoop 1/4 cup of the batter into each prepared muffin cup Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Let the muffins cool in the pan for 1 hour, then serve.
