Faux Bran Muffins

One of the free books I downloaded onto my Kindle is called "Smart School Time Recipes" by Alisa Flemont.  A lot of the recipes come from different blogs and cater to special diets.  I like the emphasis on healthy stuff that kids will actually eat.  This is the first recipe I've made (although I have several others bookmarked) and it was a winner.  The batter turned out  a little thin so my raisins sunk to the bottom of the muffins but the end texture was really good so I don't know if I'd adjust the proportions next time or not.  The texture and consistency is of a good bran muffin but these are made of almond flour and flax meal with no refined sugar or butter.  They also are a good source of protein, lower carb, gluten free. 

Baby girl LOVES baked goods (don't know where she gets it from!) and ate 5 mini muffins as soon as they came out of the oven.  Needless to say, these didn't last long around our house.

Raisin "Bran" Muffins (8 regular or 20 mini muffins)

3/4 c. blanched almond flour

1/4 c. flax meal (ground flaxseeds)

1 tsp. baking soda

1.5 tsp. ground cinnamon

1/2 tsp. salt

1/3 c. honey (I used 2 T honey and 2 T agave)

3 eggs

3 T canola oil

1/4 c. water

1/2 c. raisins

Preheat oven to 350 degrees and line or grease 8 regular sized muffin tins (I made about 20 mini muffins).  In a large bowl, combine almond flour, flax meal, baking soda, cinnamon and salt.  In a blender, combine honey, eggs, oil, and water and blend on high for about 1 minute, until smooth.  Mix honey mixture into flour mixture and then add raisins.  Spoon batter into lined muffin tins.  Bake for 20-25 minutes.  Cool and serve.