Orange Cinnamon Bran Muffins
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Orange Cinnamon Bran Muffins

Submitted by: Simone Durand

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Servings: 6

Excellent high-fiber snack or breakfast on the go!

Ingredients

  • 1 c. flax seeds, ground or meal, organic
  • 1 c. almond meal, organic
  • 1/2 c. sunflower seeds, raw, unsalted, organic
  • 1/4 c. pumpkin seeds or pepitas, organic
  • 2 tsp. baking soda, pure
  • 1/2 tsp. sea salt, unrefined and pure
  • 2 tbs. cinnamon, ground, organic
  • 2 tbs. orange zest, fresh, organic
  • 1/2 c. carrot, fresh, organic
  • 6 egg, omega-3, cage-free, organic
  • 1/2 c. water, purified
  • 1 tbs. vanilla extract, organic
  • 2 tbs. honey, raw, unfiltered, organic
  • 1/4 c. coconut oil, raw, extra-virgin, organic
  • 1/2 c. raisins, organic

Directions

Preheat oven to 350ºF. Grease or line the cups of a muffin pan.

Mix flaxseed meal, almond meal, sunflower seeds, pumpkin seeds, baking soda, sea salt, cinnamon, and orange zest in a large mixing bowl; set aside.

Grate carrots into a separate mixing bowl. Add eggs, water, vanilla, honey, melted coconut oil, and chopped raisins. Use a whisk and stir to mix well. (Another option is to put all wet ingredients in a blender and blend until combined.)

Add wet ingredients to dry ingredients, and mix well. Divide batter among 12 muffin cups. Bake for 20-25 minutes.

ONE SERVING = 2 MEDIUM SIZED MUFFINS