I love eating some kind of bread in the morning and I was absolutely craving a muffin.  But not just any muffin, mind you!  I wanted my muffin to be soft and delicious, light – yet loaded with healthy fiber.  Oh and it should be high in protein (so I can go the gym and have a ton of energy) and it must be gluten free.  Yeah, all that sounded good.   

Man!  Back in the day I used to enjoy some soft, high-fiber “Honey Bran Muffins.”  Sigh.  I guess those days were over now that I was Gluten Free.  Hmmm… maybe not.  My over-active mind started coming up with ideas.  Ground flaxseed…. almond flour… wholegrain oat flour… spices… sweetened with honey… YES!   

Into the kitchen I ran and created this recipe, this morning!  Oh my gosh!  We loved them!  I told my Gorgeous Man I was trying to create a Gluten-Free Bran Muffin.  I put some fresh fruit on a plate for each of us and added a freshly-made Honey Raisin Flaxseed Muffin still hot out of the oven.  Then I got some Orange Marmalade out of the frig, just in case we wanted some.

My Gorgeous Man took a bite of a plain muffin.  “Wow.” 

Wow?  What did that mean?    

He took a knife and spread the remaining part of his Honey Raisin Flaxseed Muffin with a dab of butter and quickly polished it off.  “You know Babe, these muffins make me want a another one,” as he reached for his second muffin. 

 He drank some coffee and enjoyed the fruit.  Then finally he said, “You say these are high fiber muffins?  They have a texture like a cupcake.  I usually don’t like Bran Muffins, but I love these.”  (He’s never liked Bran “anything!”) 

SCORE!  Oh yeah!  So while the few remaining muffins are still cooling on the counter I want you to have this recipe so you can get healthy and happy starting: Tomorrow morning!  Oh and hey, if I haven’t told you:  THIS IS GOING TO BE YOUR BEST YEAR EVER! 

Enjoy your wheat-free, high fiber, good for you – Honey Raisin Flaxseed Muffins!  Lynn


Honey Raisin Flaxseed Muffins
Makes 12 muffins.  Bake time: 18-22 minutes
Preheat oven to 350 degrees Farenheit. 
Put cupcake papers in your cupcake/muffin pan. 
 
In a large bowl mix together dry ingredients:
1/2 cup brown rice flour
1 cup ground flaxseed (I use organic golden ground flaxseed)
1 cup almond flour
1/2 cup oat flour
1 1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground  cardamom (optional)

Add:
2 eggs
1/4 cup oil (I use a mild flavored olive oil)
1/2 cup honey
2 tablespoons Blackstrap Molasses  (See notes below)
1 tablespoon apple cider vinegar
1 cup milk of your choice (I used So Delicious Unsweetened Coconut Milk  in the refrigerator section at some grocery stores)
1/2 cup raisins  (optional if you don’t want them)
 
Whisk everything together until well blended.  Divide batter into a 12 cupcake-paper lined pan.  Bake at 350 degrees for 18-22 minutes or until done.  If you’re not sure if they are done, simply insert a toothpick in a muffin; if the toothpick comes out clean then they  are done.  Enjoy!  

Oh I forgot to tell you; these are amazing with the Orange Marmalade.  We used Keillers Dundee Orange Marmalade.

My Notes for Success:
You may have never used Blackstrap Molasses before.  It is very different from regular molasses. For one thing it’s BLACK and thick and not very sweet tasting.  However, a small amount of Blackstrap Molasses is a baker’s secret for adding a tremendous amount of flavor and color to baked goods.  (A little goes a long way.)  Don’t leave it out – it really makes these muffins POP! 

You can find Blackstrap Molasses at your local health food store or Natural Food Grocery Store.  Once in a while you can even find it at a regular grocery store.  Blackstrap Molasses is high in iron and is considered by many people to be a health food. 

Blackstrap Molasses lasts “forever” on your shelf stored at room temperature.  It keeps really well, sort of like how honey keeps “forever.”  You can use Blackstrap Molasses to give extra flavor to baked beans and gingerbread also.