Pumpkin Bran Muffins
Your faste buds will never guess that these moist, fluffy, tasty muffins are healthy.
Lemons & Anchovies
whole wheat flour
light brown sugar
pumpkin pie spice
or mild olive oil or grapeseed oil
egg substitute stirred into 3 tablespoons water
I used Bob's Red Mill; you can also use 1 tablespoon flaxseed meal with the same amount of water. This is equivalent to one egg
maple syrup or honey
Preheat your oven to 400℉ and spray the insides of a muffin pan with cooking spray (I used a 1/3 cup muffin pan).
In a large bowl add all the dry ingredients from the whole wheat flour to the pumpin pie spice and whisk until combined.
In another bowl combine the wet ingredients from the cooked pumpkin to the maple syrup and stir well.
Stir the wet ingredients into the dry ingredients just until combined. Stir in the chopped pecans.
Spoon the batter into the muffin pan and bake for 20 minutes. (watch at the 18 minute mark to see if they're done). Remove from the oven and the muffin pan. Best served warm or toasted the next day.
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