Breakfast Bran Muffins Recipe

Name: Breakfast Bran Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup blanched almond flour; 1/2 cup flax meal; 1/4 teaspoon sea salt; 1/2 teaspoon baking soda; 6 dates, pitted; 3 large eggs; 2 tablespoons olive oil; 1/4 cup water; 1/4 cup pumpkin seeds; 1/4 cup sesame seeds; 1/4 cup sunflower seeds; 1/2 cup walnuts, chopped; 1/2 cup currants

Servings: persons

1/2 cup blanched almond flour
1/2 cup flax meal
1/4 teaspoon sea salt
1/2 teaspoon baking soda
6 dates, pitted
3 large eggs
2 tablespoons olive oil
1/4 cup water
1/4 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/2 cup walnuts, chopped
1/2 cup currants

1
Preheat the oven to 350F.
2
Line 11 muffin cups with paper liners.
3
In a large bowl, combine the almond flour, flax meal, salt, and baking soda.
4
In a high-powered blender, puree the dates, eggs, olive oil, and water on high speed until very smooth.
5
Stir the wet ingredients into the almond flour mixture until blended, then stir in the seeds, walnuts, and currants.
6
Scoop 1/4 cup of batter into each prepared muffin cup.
7
Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached.
8
Let the muffins cool in the pan for 20 minutes, then serve warm.

777

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup blanched almond flour, 1/2 cup flax meal, 1/4 teaspoon sea salt, 1/2 teaspoon baking soda, and more.

Yes, Breakfast Bran Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Breakfast Bran Muffins

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