Mulberry Bran Muffins
These muffins are not only yummy, but they are packed with vitamin C, iron, and powerful antioxidants from the mulberries, anti-inflammatory omega-3 essential fatty acids, manganese, copper, and vitamin E from the walnuts, and all the fiber-filled benefits of whole grains!
1½ Cup Whole Wheat Pastry Flour
½ Cup Oat Bran
pinch or two of Sea Salt
½ tsp aluminum-free Baking Powder
½ tsp pure Baking Soda
1½ tsp ground Cinnamon
¾ tsp ground Ginger
½ Cup virgin Coconut Oil (chilled)
½ Cup Whole Milk (preferably raw)
1/2 cup Yogurt Whey (or sub. Buttermilk or Yogurt)
1 tsp pure Vanilla Extract
½ Cup Date Sugar
⅔ Cup Navitas Naturals Mulberries
⅓ Cup Chopped Walnuts
Coconut Butter (for drizzling)
Preheat the oven to 350°F.
In a large mixing bowl, combine the flour, oat bran, sea salt, baking powder, baking soda, cinnamon, and ginger. Using a pastry cutter or two knives, cut the chilled coconut oil into the flour mixture until it resembles a coarse meal with a few tiny pieces of chilled coconut oil remaining throughout.
In a separate bowl, whisk together the milk, whey, egg, vanilla, and date sugar.
Add the milk mixture to the dry ingredients, and stir just until the dry ingredients are moistened.
Fold in the mulberries and walnuts.
Lightly grease your muffin tin (I used coconut oil), or line each cup with a paper liner. Fill each cup about 3/4 full.
Bake for about 18 to 20 minutes, or until the muffins are lightly browned on top. Allow the muffins to set in the pan for about five minutes before removing them.
Transfer the muffins to a wire rack to cool, if desired.
Drizzle a bit of coconut butter atop each muffin.
Recipe and photo courtesy of Nom Eat Nom.