Chocolate “Bran” Muffins

This recipe is a part of Simply Sugar and Gluten Free’s Slightly Indulgent Tuesday.

Traditional bran muffins use wheat bran which is a no-no for gluten-free eaters. Oat bran muffins may be OK, but should normally be avoided because most oats are contaminated with gluten after being processed with wheat and other gluten containing grains (like rye and barley). My “bran” muffins don’t have bran at all, but actually a very clever grain-free ingredient that ups the fiber and protein content.

I call this gluten free bran muffin recipe “bran” muffins, as it is high in fiber, as well as protein. This recipe is grain free, and are my favorite flax muffins. These muffins are great for a quick breakfast on the go, as they are loaded with satiating protein and fiber, and will not cause a blood sugar crash conventional gluten free muffins.

Chocolate “Bran” Muffins

1/2 cup raw almonds
2 TBSP coconut flour, sifted
2 TBSP cocoa powder, sifted
1/4 cup xylitol or coconut sugar
1 tsp. grain-free baking powder
1/4 tsp. salt
1/8 tsp. stevia extract

2 eggs
1/4 cup almond or
coconut milk
2 TBSP melted coconut oil
1 tsp. vanilla extract

Grind almonds in a blender into a meal.

Sift all dry ingredients in a medium bowl. Whisk together the wet ingredients in a larger bowl.

Re-sift the dry ingredients into the wet ingredients. Blend to mix well. Continue to blend until all lumps disappear.

Pour mixture into 5 muffin cups. Bake at 375 degrees for 25 minutes, or until firm to the touch. Take out of the oven and let cool completely before serving.

Makes 5 muffins.

Nutritional Analysis:

6 grams protein, 3 grams fiber, 14 grams healthy fats

Frost these, if you desire. Feel free to experiment with the sweeteness of these muffins. They always taste better after sitting for a day in the refrigerator.

=This is The Healthy Advocate

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