The Best Wheat Bran Muffins

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.

5 from 1 vote

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The Best Wheat Bran Muffins

Tasty wheat bran muffins, filled with fibre and great for on the go breakfast.

Course Breakfast

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 11 muffins

Ingredients

Dry ingredients

• 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

Wet ingredients

• 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

Instructions

1. 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.)

2. While waiting for wheat bran to brown soak raisins in hot water until plump for 10 mins. 

3. When wheat bran is browned mix together in a bowl with all the dry ingredients.

4. In a separate bowl whisk eggs and honey. Then add in the rest of the wet ingredients. 
   

5. Blend raisins in to a puree and add in to wet egg mixture.

6. 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.

7. 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.

Recipe Notes

*Let the muffins rest for 15 mins before eating*

*Leave in air tight container for about 3 days or freeze for up to 3 months*

 

P.S Try cutting muffin in half and spreading your favourite nut butter. Tastes delish and makes the muffins even more filling!