Who said wheat bran muffins gotta be boring? Jazz up the usual and try these delicious fibre filled muffins and you’ll be hooked.
So I started baking exactly this time last year during Ramadan. (The holy month for Muslims who fast during the day until sunset for a month). I wanted to bake things for suhur as I found that the hardest bit, because lets be honest sometimes you just wake up 15 mins before you have to start fasting and you haven’t got ANYTHING prepared. So naturally you eat some sugary cereal and a slice of cake from the night before and you down it with juice. The next day you wake up already starving. We all know the struggle ahead that day is reaaaal.
I wanted that year to be different it was going to be my first Ramadan with 2 kids! I hadn’t fasted for two Ramadans before as I was pregnant and/or breastfeeding both times. I seriously wanted to eat better so I had more energy. I’d spend most of my Ramadan’s slaving through school/uni/work and then run to bed before the last couple of hours until it was TIME TO EAT! No running to bed this time.
So like I said I was determined to plan better Ramadan’s for myself. These muffins where my first step. They include wheat bran & oats which are a high sources of fibre and also help you feel fuller for longer. They are tasty and freezable so you can bake a 12 batch and put them in the freezer. Then when your going to sleep just take some out to defrost and they are ready to eat when its Suhor time (reheat as desired). These where my ‘just in case’ I don’t wake up in time meal replacement ideas! I’d have 2 of them and make a quick shake/smoothie. They are also great with a cup of tea after prayers.
The Best Wheat Bran Muffins
Tasty wheat bran muffins, filled with fibre and great for on the go breakfast.
- 2 cups wheat bran (toasted for 10 mins)
- 1 cup oat flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- zest 1 orange
- 2 Eggs
- 1/4 cup Honey,Pure Maple syrup, Agave, Unrefined Brown sugar (Wet sweetener creates more of a moist muffin while brown sugar creates a firmer muffin. If you want sweeter muffins add 1/2 cup)
- 1/4 cup Coconut oil
- 1/4 cup Greek yogurt
- 1 cup Milk
- 1 cup raisins (Soak in hot water until plump, rinse out water if any left then puree)
- 1 teaspoon Vanilla extract
Preheat oven to 180*C and put 2 cups of wheat bran in the oven to brown, this is usually 10 mins but keep checking and stir to make sure it doesn't burn (this gets rid of any excess moisture.)
While waiting for wheat bran to brown soak raisins in hot water until plump for 10 mins.
When wheat bran is browned mix together in a bowl with all the dry ingredients.
In a separate bowl whisk eggs and honey. Then add in the rest of the wet ingredients.
Blend raisins in to a puree and add in to wet egg mixture.
Pour wet mixture into dry mixture and gently stir together. This should be a thick but pourable texture. Pour into muffin tin and fill to the top.
Bake for 25 mins. For the first 5 mins bake for 220*C to create a round muffin top then after change oven back to 180*C for the remaining 20 mins.