Pumpkin Bran Muffins
Filled with fall flavor, these hearty pumpkin bran muffins are easy to whip up and provide a good source of fiber and protein. Only 160 calories per muffin!
Servings: 10
Ingredients
- 1 ½ cups oat bran
- ½ cup all-purpose flour
- ½ cup coconut sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon sea salt
- ¼ teaspoon ground nutmeg
- 2 flax eggs
- 1 cup canned pumpkin or homemade pumpkin puree
- ½ cup unsweetened almond milk
- 2 Tablespoons melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- ½ cup raisins or dried cranberries + more for topping
- pepitas optional
Instructions
- Make flaxseed eggs by whisking together ground flaxseed and water. Set aside.
- In a medium bowl combine oat bran, flour, coconut sugar, baking powder, pumpkin pie spice, sea salt and nutmeg.
- In another bowl, mix together the wet ingredients: flaxseed egg, pumpkin, almond milk, oil and vanilla until well blended.
- Stir wet ingredients into dry ingredients just until moistened. Gently stir in raisins.
- Line a muffin tin with paper or silicone liners and fill 10 cups with muffin batter. Top each with a few raisins and pepits, if using.
- Bake at 400° for 20 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 5 minutes before moving muffins from the pan to a wire rack to cool completely.
- Enjoy warm. For storage, let muffins cool completely and place in a sealed airtight storage container. Muffins will last at room temperature for 1-2 days, 4-5 days in the fridge and 1-3 months in the freezer.
Notes
- Flax eggs: You can use 2 eggs in place of the flax eggs if you're not worried about the muffins being vegan or egg-free.
- Adapted from Taste of Home.
Nutrition
Serving: 1muffin | Calories: 164kcal | Carbohydrates: 33g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Sodium: 228mg | Fiber: 4g | Sugar: 16g