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Spring break is definitely one of those things that can be a blessing and a curse, it’s great to have some time that isn’t overly scheduled but with the kids home it’s just about impossible to have a moment to get anything done. I did find some time to make some really yummy bran muffins so I am stealing away a minute here to share the recipe with you. These are full of fiber with 7 grams per muffin and just slightly sweet and perfectly moist, everything I love in a bran muffin.

Bran Muffins

¾ cup whole wheat flour

¾ cup wheat germ

2 cups wheat bran

½ cup oat bran

2 tsp. baking powder

1 tsp. baking soda

1/3 cup pitted prunes

½ cup warm water

1 Tbsp. ground flax seed

½ cup agave nectar

2 Tbsp. vegetable oil

1 cup non-dairy milk

¾ cup raisins

Combine dry ingredients in a large bowl, set aside. In a blender or food processor combine prunes, water, and flax seed. Process until well combined, about 1-2 minutes. Add agave, canola and milk and process for another 30 seconds or so. Add wet mixture to the dry, mixing until just combined then fold in the raisins. Divide evenly among cups in your lightly greased muffin pan and bake 20-25 minutes at 350 degrees.