Breakfast Bran Muffins

I'm reading a book called Fiber Fueled right now and am reminded of the importance of fiber, which inspired me to make a bran muffin. I remember when bran muffins were all the rage back in the late 80s and I used to love them! They're a really simple muffin, filled with raisins and maybe nuts. I have provided a base recipe so you can choose your favorite flavor for this gut healthy muffin from the variations posted at end of the recipe.

Makes 12 muffins

Ingredients:

• 1 cup wheat bran

• 1 1/4 cup spelt flour

• 2 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 2 tbsp ground flax

• 3 ripe bananas (about 1 1/2 cup)

• 1/2 cup apple sauce

• 1/2 cup non dairy milk

• 1 tsp cider vinegar

• 1 tsp vanilla

• 1/4 cup almond butter

• 4 Medjol dates (or heaping 1/4 cup)

For Blueberry Lemon: Add 1/2 tsp nutmeg to dry ingredients. Fold into the batter: 1 cup blueberries tossed in 1 tbsp flour, 1 1/2 tsp lemon rind. Add 2 tbsp poppy seeds either to the batter or sprinkled on top of muffins. (I liked them better sprinkled on top.)

For Chocolate Chip: Fold into batter 1/2 cup Lily's chocolate chips, and optional 1/2 cup chopped walnuts.

For Carrot and/or Raisin Bran: Add 1/2 tsp nutmeg, 1 tsp ginger, 1/4 tsp cloves to dry ingredients. Fold any of the following ingredients into the batter: 1/3-1/2 cup raisins, 1 heaping cup grated carrots, 1/3 cup chopped walnuts. (Grated orange zest is good here too!)

For Orange Cranberry Walnut: Fold into batter 1/2 cup dried cranberries, 2 tsp orange rind, optional 1/2 cup chopped walnuts, and optional 1/4 cup cacao nibs.

Instructions:

1. Preheat oven to 425 degrees.

2. Make 2 flax eggs and set aside (2 tbsp ground flax mixed with 6 tbsp water) for 10 minutes.

3. Put 1 tsp cider vinegar in non-dairy milk and set aside.

4. Mix dry ingredients together (bran through cinnamon). Note: If applicable, make sure to also add the extra spices for your chosen muffin variation.

5. Put bananas, apple sauce, almond butter, and dates in food processor and puree.

6. Add flax eggs and 'soured' non-dairy milk to the banana mixture and pulse to incorporate.

7. Pour wet ingredients into dry and fold in. Do not over mix.

8. Fold in the ingredients for your chosen variation of muffin.

9. Pour batter into silicon muffin pan or parchment lined muffin pan.

10. Bake at 425 degrees for 5 minutes, then turn oven down to 375 degrees and bake for 20 minutes.