If you’ve been around here for awhile, you know I love Chocolate Covered Katie. So naturally, I loved her cookbook, too!
When I first got the cookbook, I dog-eared a bunch of pages with recipes I wanted to try. But one I didn’t really pay attention to was her Ironman Muffins.
However, when my friend, Stacy, said these were a family favorite, I knew I had to try them. Because I’ve learned to pay attention when Stacy recommends something. She know her stuff — especially when it comes to food!
Kaitlynn (my 10-year-old) made the first batch of these and I promptly fell in love. I fell so much in love with them, that I have been making 1-2 batches every week and eating at least a few of these every DAY.
They are easy to make, they don’t require a lot of steps, they are delicious, and they are packed with nutrition. If you’ve been looking for a good bran muffin recipe that is also really good for you, try these out!
By the way, Stacy sent me these USA Pans as a gift. Now I know why she has sung their praises over and over and over again. They are amazing!
In typical Crystal style, I took the original recipe and re-did it. 🙂 You can see the original recipe here.
The Best Bran Muffins
- 2 cups wheat bran
- 1¼ cups milk
- ¼ cup melted coconut oil
- 2 Tbsp. molasses
- 1 egg
- 1¼ cups whole-wheat flour
- ½ cup raw sugar
- 1 Tbsp. baking powder
- ¼ tsp. salt
- ⅔ cup raisins, optional
Preheat oven to 400 degrees. In a mixing bowl, mix together bran and milk and let soak for 5-10 minutes.
Stir together oil, molasses, eggs. Mix into bran mixture.
Combine remaining ingredients and stir together. Pour the dry ingredients into the bran mixture until evenly mixed.
Pour batter into 12-15 greased or lined muffin cups. Bake for 20 minutes at 400 degrees until lightly browned.
Allow to cool for 10 minutes and then remove from muffin tins.
