Maple Pumpkin Bran Muffins
Serves: 6
Happy Monday! I hope you had a great weekend! Mine was really nice! My mother and her boyfriend came down to help me get my Christmas tree. We also had a nice lunch out and did a little shopping! It was very nice! Sunday was spent getting ready for this week, studying, chatting with a great new friend and relaxing!! Overall, it was a great weekend! It was much needed for sure!!
Today’s recipe was another one that came out of a craving about 1.5 months ago! haha (yes, I do have recipes on hand forever before I share them!) I had a craving for a bran muffin, but since I can’t eat wheat I went in search of a replacement! The rice bran worked perfectly! Feel free to use regular wheat bran though!
I hope you enjoy! Have a great Monday! 
Fit Ingredients
- 1/2 c (60g) oat flour
- 1/3 c + 1 tbs (50g) Rice Bran (or wheat bran)
- 1 1/2 tsp ground cinnamon
- 1 tsp baking powder
- 3/4 c (187g) pure pumpkin
- 1/2 c maple syrup (I used sugar free)
- 1 large egg
- 1 tbs coconut oil (or oil of choice), melted
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- Muffin tin
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Directions
1. Pre heat your oven to 350 degrees.
2. Spray 6 muffin cups with non stick spray.
3. Combine all ingredients.
4. Divide batter evenly among muffin tins.
5. Bake for ~18 minutes or until toothpick comes out clean.
6. Allow to cool before eating.
These were amazing! I had a huge craving for a bran muffin (which I can’t eat) and this recipe definitely satisfied that craving! The maple syrup in them makes the recipe! They were moist and soft, yet slightly dense like a true bran muffin! Plus they were perfect for an afternoon snack with some greek yogurt! The only thing I would change is that I would add some raisins in next time because raisin bran muffins are the best!
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Nutrition: (for 1 out of 6 muffins)
Calories: 114, Protein: 4.5g, Carbs: 14.7g, Fat: 5.8g (2.7g Saturated), Sodium: 48mg, Fiber: 4.6g, Sugar: 1.4g, Net Carbs: 10.1g)
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*What is your favorite kind of muffin?
*What did you do over the weekend?
*Do you have a lot of people on your holiday shopping list?
