WHAT’S

The Ultimate Bran Muffin

Gluten Free, Healthy and Tasty

• 1/4 cupcoconut oil, melted
• 3/4 cupextra virgin olive oil
• 2 tspvanilla
• 4eggs
• 1/2coconut sugar (reduce to 1/3 cup for dietary needs but note that flavor will change slightly)
• 1 1/4 cupsflax meal
• 3/4 cupoat bran
• 1/2 cupgluten free flour (mix your own with the varieties available or buy a 1 to 1 ratio brand)
• 1 tspeach baking powder, baking soda and salt
• 1/3 cupeach raisins, flax seeds, sliced almonds
• 1 hand full, any leftovers or your choicetoppings for the muffins -seeds, oats, nuts, coconut, etc.

Directions:

I’m not kidding, when I say this is the biggest “bran muffin” I’ve ever made or seen - packed full of goodness in all its fiber-filled glory. This may look like a cake, but truthfully it’s a mega sized, 3x the recipe, version of my everyday gluten free “bran” muffins.

The picture really doesn’t do it justice – it’s large and in charge. I created this monster of a muffin at the request of a client. Her significant other has an affinity for my bran muffins.... his actual daily consumption of the regular size ones will remain disclosed. They’re a healthy couple - eat well, stay active, etc. so you can imagine when birthday time rolled around, this was the “perfect cake”!

Follow the recipe amounts above for the regular sized muffin version but if you choose to make the extra large bundt cake version simply triple the recipe, sprinkle the toppings into the pan before adding the batter and bake it for 45-50min.

*** I understand that to some, my recipe instructions may seem vague - it's on purpose. I hope to encourage experimentation and learning from them, simply using the instructions as a guide. If you EVER have any questions or need clarification or suggestions - email me! emily@thecuriousepicure.com

In a large bowl, mix together the oils, eggs, vanilla and sugar. Whisk to combine. In a separate bowl, mix together the dry ingredients of flax meal, oat bran, gluten free flours, baking soda and powder as well as salt.

Pick the larger bowl and add the stuff from the other bowl to it! **Many recipes might say to slowly add the flour mixture in batches, or make a well or and in 1/3's..... it's not gonna make a difference in this recipe ( or most of them actually) but don't over mix - this isn't the time to release spent up energy... Just do what works to get everything in one bowl and mixed together well enough.

Add the almonds, flax seeds and raisins (if you don't like these, don't add them - pick something else similar), fold into the batter. Grease a muffin pan with cooking spray or line with the cute muffin paper holders.

Add 2 big spoonfuls-ish of batter, enough to reach the top of the pan. Sprinkle with a mixture of nuts & seeds. Bake at 350 for 20-25 minutes.

Allow to cool and then enjoy! These are best eaten fresh within 2-4 days, but can be frozen for up to 2-3 weeks. Pop in the microwave or pull out of the freezer the night before and they're good to enjoy in the morning,