These are super healthy bran muffins! The recipe uses low glycemic sweeteners along with some nutritional additions to crank up the healthiness factor. They are not super sweet, just ever so lightly sweetened and the texture and the taste is excellent. To find some of the ingredients used in this recipe, pay a visit to your local natural foods store.

Bridget’s Bran Muffins

Dry Ingredients:

1 c Oat Bran - Trader Joe's has it … so does Bob's Mill brand ...

1 1/2 c Arrowhead Mill’s Organic Stone Ground Whole Wheat Flour … I've also used Bob's Mill whole wheat pastry flour with excellent results.

1/3 c of ground Flax seeds (photo below)

1/3 c Hemp Hearts (photo below) Hemp Hearts are hulled from the hemp seed and are a great energy booster and Omega 3 source.

1 scoop Plant Fusion Protein Powder (photo below)

a pinch or two of salt

1 teaspoon cinnamon

12 Medjool Dates pitted and chopped - OR - a heaping 1/2 c of raisins

1 t Baking Soda

1 t Baking Powder

1 c of all natural unrefined sweetener

I use 1/2 c of Date Sugar and a 1/2 c of Coconut Sugar

Organic Sucanat (a.k.a. dehydrated cane juice) is also an excellent choice as is, raw, unfiltered honey … I've also used a 1/3 of a cup of each of these sweeteners … Coconut Sugar, Date Sugar and raw, unfiltered honey.

Wet Ingredients:

1 c fat free milk

1 c Apple Sauce

1/2 c plain yogurt

1 banana mashed

4 T coconut oil - melted and cooled

I use the Dr. Bronner brand Coconut oil (photo below)

2 eggs


Preheat Oven to 400 degrees.

Combine Dry Ingredients in a large mixing bowl.

Combine Wet Ingredients in another bowl.

Combine Dry and Wet ingredients and mix until just combined.

I use unbleached totally chlorine free (TCF) large, paper baking cups made by: ‘If You Care’ ...

Fill cups 3/4 full and bake for 15 minutes.

Send a toothpick down the center of a muffin at 15 minutes - if it comes out clean the muffins are done.

These muffins freeze great!

Yield: 1 1/2 dozen