While these don’t actually contain any bran (bran, also known as “wheat” bran, is the outer bran of the wheat stalk, and not gluten-free or Paleo friendly), flaxseed and molasses give them a similar dark color, texture, and flavor of your favorite coffeehouse bran muffin. This means these include no wheat or refined carbs. Instead, you’re getting something delicious, good for you, and as filling as traditional bran muffins but without the wheat belly that comes with it. Try these plain or with Paleo-approved jam for an easy and healthful breakfast.
• 1/2 cup blanched almond flour
• 1/2 cup ground flaxseeds
• 2 tablespoons coconut flour
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 tablespoon natural almond butter
• 3 large eggs
• 2 tablespoons molasses
• 1 small ripe banana, mashed
• 1/2 cup unsweetened almond milk
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine the almond flour, flax, coconut flour, baking soda, and salt. Set aside.
3. In a separate bowl, beat together the almond butter, eggs, molasses, mashed banana, and almond milk. Pour the wet ingredients into the flour mixture, and stir until well combined.
4. Line a muffin tin with liners, and fill each cup 2/3 full of batter. Bake for 12–14 minutes, until tops are golden brown. Once cooled, loosen the muffins with a knife and serve.
5. Store any leftovers in an airtight container for up to 3 days.
6. Makes 1 dozen muffins.
