These bran muffins are sweetened with pureed raisins and erythritol.
No refined sugar needed. It is suuuuuper sweet. Maybe even a bit too sweet. Now imagine that, no refined sugar in a bran muffin and it's too sweet.
These are adapted from Nancy Silverton's Pastries from the La Brea Bakery. I actually read about it from my two favorite bloggers: first at David Lebovitz and then at Alexandra's Kitchen. I had been looking for a bran muffin for a looong time and when I accidentally stumbled onto it, twice, I had to try it and sugarfree-y(?) it. But also, I bought too many bags of Bob's Red Mill Wheat Bran from Amazon so I have to use them all up somehow!
Do you know I've lived in the Los Angeles area my whole life and I've never been to the La Brea Bakery? I just pick them up at the market. It's super local so I figure it's gotta be fresh.
So, these guys followed me around the yard, sniffing furiously and looking cute but of course when I try to take a picture they turn their heads. I should wear some cheese on my head or maybe get one of these: The Best Dog Selfies! Pooch Selfie: The Original Dog Selfie Stick.
Oh! Raisins are poisonous to dogs!
Last shot: Nice and fluffy on the inside. And I'm out.
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These are very sweet. I think it’ll be ok without any added sweetener but I haven’t tried it so please use your own judgement.
Also, you might be able to omit the blackstrap molasses. I added it to balance the “refreshing” aftertaste of erythritol but the raisins mask that plenty on their own.
adapted from Nancy Silverton’s Pastries from the La Brea Bakery, first heard it from David Lebovitz and Alexandra’s Kitchen
Makes 12 muffins. Takes about 40 minutes.
- 2 cups (125g) Bob’s Red Mill Wheat Bran
- 1.5 cups (190g) dark raisins
- 1.5 cups water
- 1/2 cup unsweetened almond milk
- zest of one orange
- 1/3 cup (65g) Erythritol
- 1 tsp Blackstrap Molasses
- 1 tsp vanilla extract
- 1/2 cup vegetable oil
- 1 large egg
- 1 large egg white
- 3/4 cup (100g) White Whole Wheat Flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp fine pink salt
Preheat oven to 375F and line a 12-cup muffin pan with paper liners. While the oven’s coming to temp, spread the wheat bran on a baking sheet and toast for about 8 minutes, stirring halfway through.
Meanwhile, add the raisins and 3/4 cup water to a pot and simmer until the water is absorbed, about 10 minutes. Puree the raisins with an immersion blender (or use a blender/food processor).
In a large bowl, mix the wheat bran, almond milk and 3/4 cup water. Then mix in the pureed raisins, almond milk, orange zest, erythritol, blackstrap molasses (see note), and vanilla extract.
Stir in the oil, egg white, and egg.
In a seperate bowl, whisk the wheat flour, baking powder, baking soda, and salt then add into the wet ingredients. Mix until just combined.
Spoon batter into muffin tins, making sure the batter is rounded in each one. Bake for 20 – 25 minutes or until the muffin feels set in the center.