Yield: 22 muffins
Ingredients:
· 1-1/2 cup Whole Wheat Flour
· 2 cups Wheat Bran plus more for sprinkling
· 1 cup Coconut Sugar (You can substitute for brown sugar)
· 2 teaspoons Baking Soda
· 1 teaspoon Baking Powder
· 1 teaspoon Salt
· 1 teaspoon Ground Cinnamon
· 15 oz Pumpkin Puree, canned
· 1/2 cup Applesauce
· 1/2 cup Unsweetened Shredded Coconut
· 2 Ripe Bananas, diced
· 3/4 cup Milk
· 2 Eggs
· 1 Tablespoon Vanilla Extract
· 2 Tablespoons Coconut Oil, Melted
Directions:
1. Heat oven to 350°F. Line with muffin tin liners and lightly grease with
2. Mix together flour, bran flakes, coconut sugar, baking soda, baking powder, salt, cinnamon, and. Stir in pumpkin, applesauce, banana and coconut oil.
3. Combine milk, beaten eggs and vanilla. Pour liquid ingredients into dry ingredients. Stir until moistened. Do not overmix. Fill muffin tins with cookie scooper to ensure even muffins. Sprinkle each of the muffins with about 1 teaspoon of wheat bran or oatmeal.
4. Bake at 350°F for 15-20 minutes.
Chef’s Notes:
· Delicious served warm with butter.
· Great for freezer! Store in plastic bag or container.
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