By Jane Fafeita
Check out these delicious (and not-too-naughty) muffins to get you through the week!
1 cup all-bran or other bran
½ cup cocoa nibs
1 cup shredded or desiccated coconut
½ cup raw almonds or mixed raw nuts
1 dessert spoon coconut oil
500ml any milk (I like using skim milk powder using warm/hot water, or almond milk works too)
1 ½ cups wholemeal self raising flour
1/3 cup stevia (use honey if preferred)
2 tablespoons wheat germ
1 tsp cinnamon
2 mashed ripe bananas
1 tsp vanilla paste
Preheat oven to 180 degrees Celsius. Grease and flour muffin tins.
In a blender, blend bran, cocoa nibs, coconut & nuts until fine. Transfer to a bowl and add warm milk and coconut oil. Let soak for at least 20 minutes.
Sift flour into bowl. Add any husks that get caught in the sifter.
Add the soaked bran and milk mixture, stevia, vanilla, bananas and wheat germ. Combine well without beating.
Spoon mixture into prepared tin, bake for 12 mins or until cooked through. Cool on wire rack.
Variations: This is a very flexible recipe, and you can really add whatever you want – mashed banana, grated apple, raw cocoa powder… whatever you enjoy eating!
Contain lots of calcium, phosphorus, magnesium, vitamins E & B.
Freeze well and will last in the freezer for about 2 months.
You can pretty much add whatever you want – mashed banana, grated apple, raw cocoa powder etc.