Change (and a Fantastic Carrot Raisin Bran Muffin)
It’s been more than a year since I last posted here and since then SO much has changed!
To keep the story short and sweet, I’ve traded in the butter, the refined sugars and the white flours for healthier alternatives. I’ve also traded in my couch sitting days for half marathons, training at the gym, and a way better, healthy, active lifestyle and life has never been better!
I’ll share a little bit more about that in a future post but for now, I’ll just share muffins!
Healthy whole wheat muffins filled with bran, bananas, carrots, coconut and raisins. I often add protein powder to the mix to make these a complete snack and at my house, they’ve been kid approved many times over.
If you use really ripe bananas, you can reduce the maple syrup, or leave it out completely. It really just depends on how sweet you want these muffins to be. If you’re used to baking with a lot of sugar, you may find that these are lacking in the sweet department so adjust sweetener as necessary.
I also like to use my blender to whip the wet ingredients together, but a hand mixer will do just as well.
Carrot Raisin Bran Muffins makes 12
- 1.5 cups almond milk
- 2 bananas
- 4 tbsp. maple syrup
- 1 tsp vanilla extract
- 2 eggs OR 2 egg whites
- 2 tbsp. coconut oil
- 1 cup wheat bran
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- pinch of nutmeg
- 1 cup grated carrots (about 3 small carrots)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup raisins
- *optional* 4 scoops vanilla protein powder
Preheat the oven to 400 degrees and have an oven rack placed in the top third of the oven (you’ll get a nicer muffin top!)
In a blender, combine the almond milk, bananas, eggs, coconut oil, vanilla, maple syrup, bran, and protein powder (if using)
In a large bowl, whisk together the flour, baking powder, baking soda, salt and spices
make a well in the dry ingredients and pour in the blended mixture. fold together being mindful not to over mix.
fold in the grated carrot. coconut and raisins.
Scoop batter evenly into 12 greased or lined muffin tins and bake 15-20 minutes or until the tops spring back when gently touched.