Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...
These organic raw honey oat bran muffins are lightly sweetened with a hint of fresh citrus taste. These muffins are a healthy, delicious way to easily add fiber to your diet.
These rustic bran muffins are great for a quick breakfast on the go or as a snack. I replaced ordinary white sugar with organic raw honey to lend a bit of sweetness and fresh orange juice and zest to add a bit of a citrus flavor. Make these ahead of time and store them in an airtight container to enjoy throughout the week.
Raw honey bran muffins with orange zest recipe
Yields 1 dozen
1-1/4 cups organic whole-wheat flour
3/4 cup organic oat bran
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tablespoon ground cinnamon
1/4 teaspoon sea salt
1/4 cup raw organic coconut oil, warmed
1 cup low-fat buttermilk
2 organic eggs, lightly beaten
1 large sweet orange, juiced and zested
2 tablespoons blackstrap molasses
1/4 cup raw organic honey
1 teaspoon pure vanilla extract
Preheat oven to 375 degrees F and line a muffin pan with muffin papers.
In a large mixing bowl, combine all of the dry ingredients and mix well.
In a separate mixing bowl, combine all of the wet ingredients and mix very well until smooth.
Gently fold the wet ingredients into the dry ingredients, mixing very well. Allow the mixture to sit for about 5 minutes. Using a spoon begin to fill each muffin cup about 3/4 full with the muffin batter.
Bake the muffins for 16-18 minutes or until the center of the muffins are baked all the way through. Transfer the muffins to a wire rack and allow to cool completely. Store in an airtight container for up to 4 days.