CRAN BAN THANK YOU BRAN MUFFINS
By Debbie Adler
Makes 12 standard size muffins
12 standard-size paper baking cups
1 cup rice bran
1¼ cups unsweetened plain coconut milk (or any plant based milk)
¼ cup mashed banana
1 cup all-purpose gluten-free flour
2 teaspoons cinnamon powder
2 teaspoons sodium-free baking powder
1 teaspoon baking soda
½ teaspoon guar gum
¼ teaspoon fine sea salt
¼ cup applesauce
¼ cup coconut nectar
¼ teaspoon stevia powder
¼ cup water
¾ cup dried cranberries
1. Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper baking cups.
2. Place the rice bran in a medium-size bowl. Add the coconut milk and stir until well blended and absorbed. Fold in the mashed banana.
3. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, guar gum and salt. Make a well in the middle.
4. Add the applesauce, coconut nectar, stevia and water to the dry ingredients, and stir until the liquid is absorbed and the batter is smooth. Next add the rice bran mixture and stir to combine. Add ½ cup of the dried cranberries and stir to distribute evenly.
5. Spoon the batter into the prepared muffin tin, dividing it evenly. Each cup shouldbe about two-thirds full.
6. Top each with the remaining ¼ cup of dried cranberries.
7. Bake the muffins for 18 to 20 minutes, or until they are a light golden brown and bounce back slightly to the touch. Rotate the muffin tin from front to back halfway through baking.
8. Transfer the muffin tin from the oven to a wire rack and let sit for 10 minutes before removing the muffins to cool completely. Keep in an airtight container for up to 3 days, or wrap individually and freeze for up to 3 months.
Nutrition Information Per Serving (1 muffin): 160 calories, 6 g total fat, 0.0 mg cholesterol, 25 g carbohydrates, 160 mg sodium, 3 g fiber, 2 g protein, 9 g sugar
Serving size: 1 muffin CALORIES 107; TOTAL FAT 2.0g; PROTEIN 2.5g; CHOLESTEROL 0.0g; SODIUM 20mg; FIBER 2.5g; SUGARS 2.0g; TOTAL CARBOHYDRATE 23.0g