I am officially exhausted today. I’m sore and bruised and scraped, and I couldn’t be happier. I spent all of yesterday out on a guided rock climbing trip. It was one of the awesomest (that is a word because I said so) experiences of my life. We were able to climb five different courses, progressively getting harder. The highest one was 60 feet, and the view from up on that cliff looking down on the beautiful lake was amazing. I really struggled on the highest cliff, but I made it to the top and that was very rewarding. I really enjoyed rock climbing not only because it’s amazing exercise (you can’t get any more caveman than climbing a cliff!), but because it’s an awesome challenge. I told my mother that rock climbing is my new hobby, and she said she was happy but that she wished I had picked something not so dangerous! It was safe though; I fell only a couple feet when I lost hold because we had strong ropes and an experienced guide.
So because I’m tired today, it’s a home day. And you know what that means… baking paleo bran muffins!! I’ve been really into egg-free baking lately for three reasons:
- It’s a challenge.
- My dad can’t eat eggs.
- It’s a challenge.
I just had to solve the puzzle of grain-free and egg-free baking, which I’ve now done with my AIP blueberry muffins and my AIP bread. I was looking to make something with a bit more seeds, fiber and nutrition with this recipe; something you could eat with sausage for breakfast (maybe before a rock climbing trip?).
These paleo bran muffins are probably my favorite eggless thing I’ve made so far because they baked up so well; they’re soft and moist on the inside, but still fluffy and muffin-y. Plantains are my favorite egg-free baking flour substitute right now because they get cooked through even without eggs.
Tigernut flour also makes an appearance in this paleo bran muffins recipe because it plays really nice with plantains and because it offers some really nice prebiotic fiber to the mix. These muffins have a lot of actually healthy fiber in them along with the other nutritious ingredients.
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Shared at Fat Tuesday and Allergy-Free Wednesday
Where to find:
- Coconut Flakes
- Coconut Oil
- Hemp Seeds
- Flax Meal
- Tigernut Flour
- Ground Cinnamon
- Psyllium Husk Powder
- Raw Apple Cider Vinegar
- yellow plantains – 2
- green-tipped banana – 1
- fine coconut flakes – 1/2 cup
- coconut oil – 1/3 cup, melted
- raw hemp seeds – 1/4 cup
- flax meal – 2 tablespoons plus 1/4 cup (divided)
- tigernut flour – 1/4 cup
- ground cinnamon – 2 tablespoons
- psyllium husk powder – 1 tablespoon
- raisins – 1/3 cup
- baking soda – 1/2 teaspoon
- raw apple cider vinegar – 1/2 teaspoon
- Preheat oven to 350 degrees Fahrenheit and grease a muffin pan with some coconut oil.
- In a blender, combine the plantains, banana, coconut oil, hemp seeds, coconut, and 2 tablespoons flax meal. Process until smooth and scrape into a mixing bowl.
- Stir in the tigernut flour, remaining flax, cinnamon, psyllium, and raisins.
- Add the baking soda and apple cider vinegar and mix well.
- Scoop into a greased muffin pan (makes 9 muffins) and bake for 30 minutes.
- Enjoy!
Congrats on your outdoor climb! I love it when I get the chance to climb outside. Being in the gym all the time definitely lends an air of safety, but being on an actual rock is a heck of a lot more thrilling 🙂
I love the idea of creating bran flavor without using bran – fantastic! Plus I’m a sucker for muffins, so I fully support this muffin anyway 🙂