NomEatNom - Mulberry Bran Muffins

I’ve already expressed my newfound love for Navitas Naturals’ Organic Mulberries. Now, here’s another delicious way to enjoy them!

I made these while the hubby’s sisters were staying over for a visit, and they received rave reviews from all! Not to mention, they were gobbled up in no time — a true testament to their nomminess!

One sister even described them as “impressive.” Score!! 😉

Plus, not only are they fantastically yummy, but you can also feel good about treating your guests (and yourself) to the nutrient-rich goodness they provide! After all, these muffins are packed with vitamin C, iron, and powerful antioxidants from the mulberries, anti-inflammatory omega-3 essential fatty acids, manganese, copper, and vitamin E from the walnuts, and all the fiber-filled benefits of whole grains!

What are you waiting for?!

Mulberry Bran Muffins
(Yields 12 muffins)

Ingredients:

1 1/2 cups whole wheat pastry flour
1/2 cup oat bran
Pinch or two of sea salt
1/2 tsp. aluminum-free baking powder
1/2 tsp. pure baking soda
1 1/2 tsp. ground cinnamon
3/4 tsp. ground ginger
1/2 cup virgin coconut oil, chilled
1/2 cup whole (preferably raw) milk
1/2 cup yogurt whey (The whey makes the muffins extra moist, but you can substitute with buttermilk or yogurt, if needed.)
1 egg
1 tsp. pure vanilla extract
1/2 cup date sugar
2/3 cup Navitas Naturals Organic Sun-dried Mulberries
1/3 cup chopped walnuts
Coconut butter, for drizzling (make your own!)

Preheat the oven to 350°F.

In a large mixing bowl, combine the flour, oat bran, sea salt, baking powder, baking soda, cinnamon, and ginger. Using a pastry cutter or two knives, cut the chilled coconut oil into the flour mixture until it resembles a coarse meal with a few tiny pieces of chilled coconut oil remaining throughout.

In a separate bowl, whisk together the milk, whey, egg, vanilla, and date sugar.

Add the milk mixture to the dry ingredients, and stir just until the dry ingredients are moistened.

Fold in the mulberries and walnuts..

Lightly grease your muffin tin (I used coconut oil), or line each cup with a paper liner. Fill each cup about 3/4 full.

Bake for about 18 to 20 minutes, or until the muffins are lightly browned on top. Allow the muffins to set in the pan for about five minutes before removing them.

Transfer the muffins to a wire rack to cool, if desired.

Drizzle a bit of coconut butter atop each muffin.

Devour!!

These delicious little gems can be enjoyed both warm or at room temperature.

If you should somehow manage to have leftovers, store them in an airtight container. Refrigerate them if keeping for longer than 24 hours.