Don't get the wrong idea, these aren't zombie muffins, they are good for your brain! Full of Omega 3's and borrowed from one of my favorite nutritionist food bloggers, Eat 80/20. I still feel like a zombie after that Saints loss Sunday though, so tough!
As you know I have been on a quest to find a new breakfast solution and to lower my cholesterol. This recipe felt like a win win! I used oat bran instead of wheat bran to make it even more heart healthy and it was delicious. I also forgot that I ran out of muffin liners (adds to virtual grocery list for the millionth time) but that was okay, they slid right out since I sprayed them.
These are great warm and I suggest you eat them that way. I even cheated and put a tiny bit of fig butter on one one day and it was so good! These are a great way to get the unhealthy muffin lovers in your life to eat something healthy. Try these, and try another dried fruit and nut combo if you like, I am sure anything would be a great addition! Full recipe after the montage.
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| BRAINS! But seriously, don't they look delicious? |
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| The cast. Any ideas for all the flaxseed meal I have left now? |
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| Mix up the first batch and let them soak. |
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| And then mix these lovelies. Brown sugar! |
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| Mix in some of your brain like additions. |
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| Place your mix in the cups and bake away! |
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| Cool them off and enjoy! |
Brain Muffins (Adapted from Eat 80/20)
Makes 12 muffins (only 11 for me though!)
1 1/4 cups wheat or oat bran
1/4 cup flax meal
1 cup low fat buttermilk
1/3 cup no sugar added applesauce
1 egg, beaten
1/2 cup brown sugar
1/2 tsp pure vanilla extract
1 cup whole wheat flour (can sub all purpose)
1 tsp baking soda
1 tsp baking powder
2/3 cup golden raisins, divided
2/3 cup chopped walnuts, divided
Preheat oven to 375 degrees. Mix together oat bran, flax meal and buttermilk and let stand for 10 minutes. Beat together applesauce, egg, sugar and vanilla and add to the bran mixture. Stir together flour, baking soda, and baking powder. Stir flour mixture into buttermilk mixture, until just blended. Fold in 1/3 cup raisins and 1/2 cup walnuts and spoon batter into lined muffin tins, filling each nearly to the top. Sprinkle tops of muffins with remaining walnuts and raisins. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy! Store in an airtight container.
Nutrition Info per 1 muffin: 174 calories, 6.5 g fat, 6.5 g protein, 22 g carbohydrates, 4.5 g fiber
Happy Cooking!
Missy
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