Below right is what the recipe began as.
I had the Healthy Baking Mix on hand, which I will post again the easy recipe for.
For the healthy baking mix below I substituted whole wheat pastry flour for what they ask for in the recipe.
I used organic wheat germ, I used Hoosier Farms brand buttermilk powder, which is a very high-quality one that I found on Amazon.
I used 1/4 cup grapeseed oil in place of shortening and used ammonia-free baking powder.
I adapted the original recipe by adding these ingredients:
3 tablespoons of walnuts.
1 tbsp hemp hearts.
1 tablespoon organic wheat germ.
1 tbsp flax seeds.
1/4 cup organic flaked unsweetened coconut.
Instead of butter in the recipe I used 2 tablespoons of grapeseed oil, which is really high in vitamin E.
I added 1/4 cup raisins that I soaked in water about 10 minutes before adding the drain raisins to the bran flakes mixture.
Instead of using milk I used Blue Diamond unsweetened almond milk.
I used Cascadian Farms raisin bran flakes which was cups 1-1/2 cups.
I soaked the bran flakes with all the other liquid ingredients for about 10 minutes before adding the healthy baking mix.
I used silicone baking pans that I sprayed with some Baker’s joy, to guarantee that they would come out effortlessly, and they did.
I put my silicone baking pan on a round 12 inch pizza pan so that I can easily take my oven mitt and grab it on each side and it would still maintain the form of the silicone pan.
After adding the other additional ingredients I added a little bit more of the almond milk making a nice textured batter to put in 9 muffins the size of a stainless steel ice cream scoop. Makes it really easy to scoop out muffin and cupcake batter using a really good quality stainless ice cream scoop with about a half cup capacity.
I got nine muffins out of the recipe when I was through.
I simply baked them for 20 minutes at 400 degrees.
These were the best bran muffins of any kind that I’ve ever made in my life here they come out nice and moist and the wonderful coconut flavor really adds a lot to the texture and the muffin and adds to the moistness and the walnuts are nice touch as they give the muffin a nice crunchy texture.
Have a delicious day!
Another awesome variation for these healthy, high fiber muffins is to substitute dates for the raisins.