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    ground flax seeds

    Molasses Raisin Bran Muffins

    February 18, 2020

    Molasses Raisin Bran Muffins

    I am definitely that mom that worries about my kids getting enough fiber in their diet, how about you? Or for that matter, making sure we all get enough fiber, am I right?

    Enter these delightful Molasses Raisin Bran Muffins that not only pack a TON of fiber in each bite but are sweet and perfect for breakfast or an afternoon snack.

    The Goodness of Bran

    I'm a fan of too many yummy, yet sugary cereals I'll be the first to admit. But I always have a box of plain old Bran Flakes lurking around my pantry. They are such a wonderful component to making muffins, like these or even using as breadcrumbs or sprinkling onto yogurt. Some amazing benefits to bran flakes include:

    • 6 grams of fiber for every cup
    • High in folic acid
    • promotes healthy digestive health
    • helps to keep heart healthy
    • source of whole grains

    Kid Friendly

    I'm not sure how many kids are going to eat a big old bowl of Bran Flakes, but I know plenty of kids that will eat a muffin any time. These muffins are slightly sweet mostly by molasses and honey and super moist and fluffy from the coconut oil, milk and mushy bran cereal. When baked, you can't even tell these were made with a whole grain cereal. Brushing the warm muffins with honey after they come out of the oven takes these to a whole other level. The hint of sweetness and shine really make these stand out.

    Ingredients

    A quick roundup of ingredients include:

    • flour
    • baking soda
    • cinnamon
    • salt
    • ground flax seeds (additional fiber)
    • raisins
    • molasses
    • eggs
    • coconut oil
    • brown sugar
    • bran flakes
    • honey

    One of my favorite parts of this recipe is the use of only a bowl and a spatula, no mixer required! These are the types of recipes I'll whip up the night before and have them ready the next morning. It truly saves time and I can ensure my kiddos are eating something that will fill them up and pack some nutrition.

    Check out the full recipe below! As always, I love seeing your creations. Please leave a review or share your dish with me on social media. You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

    xoxo,
    Cosette

    Other recipes you may like:

    Pear Skillet Cake
    Olive Oil Chocolate Chip Cookies
    Print Recipe
    Molasses Bran Muffins
    Molasses Raisin Bran Muffins
    Course Baked Good, Breakfast
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    muffins
    Ingredients
    • ½ cup molassas
    • 2 ½ cups milk whole milk is preferred
    • 2 large eggs
    • ½ cup brown sugar dark brown sugar is preferred
    • 4 cups bran flake cereal
    • 2 cups all purpose flour
    • 1 tablespoon baking soda
    • 1 ½ tsp cinnamon
    • 1 teaspoon kosher salt
    • 2 tablespoon ground flax seeds optional
    • 1 cup raisins
    • ¼ cup coconut oil can sub canola/vegetable oil*
    • 2 tablespoon honey for brushing tops
    Course Baked Good, Breakfast
    Prep Time 10 minutes
    Cook Time 25 minutes
    Servings
    muffins
    Ingredients
    • ½ cup molassas
    • 2 ½ cups milk whole milk is preferred
    • 2 large eggs
    • ½ cup brown sugar dark brown sugar is preferred
    • 4 cups bran flake cereal
    • 2 cups all purpose flour
    • 1 tablespoon baking soda
    • 1 ½ tsp cinnamon
    • 1 teaspoon kosher salt
    • 2 tablespoon ground flax seeds optional
    • 1 cup raisins
    • ¼ cup coconut oil can sub canola/vegetable oil*
    • 2 tablespoon honey for brushing tops
    Molasses Raisin Bran Muffins
    Instructions
    1. Preheat oven to 375 degrees and spray muffin tins with non-stick spray, set aside.
    2. In a large bowl, combine your wet ingredients (except for coconut oil) + brown sugar, whisk to combine.
    3. Add your bran flake cereal to the wet ingredients and allow to sit for 5 minutes to soften.
    4. Slowly mix your dry ingredients into your wet ingredients and mix until just combined using a spatula. Your batter will be a bit runny (it's okay, it should be). Finally add your coconut oil and raisins.
    5. Fill your sprayed muffin tins full, leaving just a small space to the rim of the top. Be sure to scoop up raisins in each scoop. The muffins will rise but won't spill over, they will pillow up.
    6. Bake for 25-30 minutes until golden brown and cake tester comes out clean.
    7. Remove from oven and while still hot, brush tops with honey.
    8. Remove from muffin tins, allow to cool on cooling rack and enjoy!
    Recipe Notes

    If you are using canola or vegetable oil in place of coconut oil, it is ok to combine with wet ingredients.

    Recipe adapted from: http://allrecipes.com/recipe/47146/molasses-bran-muffins/

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    Cardamom Granola

    February 8, 2018

    Yogurt Parfait with Granola

    Cardamom Granola

    Cardamom Granola

    I'm not going to tell you this is the best granola of your life, but I will strongly lean in that direction. If you are one that loves GIANT clumps of absolutely delicious granola then this recipe is for you. I have struggled finding the perfect granola over the years and have tried many, many, many recipes that left me with crumbly granola. I mean, that's all fine and dandy but I'm in it for the large clumps, the crunchy texture and amazing sweetness. 

    The key ingredient to take this from granola to spectacular granola is flour! Now, I know many of you are gluten free but I can assure you that using either almond flour or a flour with a 1:1 ratio, such as Bob's Red Mill would work great! There is something about the flour that glues those tiny pieces together perfectly. It's a special magic trick to make all your granola dreams come true. 

    Cardamom Granola

    Cardamom Granola

    The other beauty of granola is it's secret properties. In some ways, granola reminds me of leftover transformation night. You know, the nights you take the leftovers from your fridge and transform the same food into something new and magical. Something your kids will love and feel like it's a brand new meal. Kind of deceptive, kind of brilliant, clearly a mom thought of this genius idea. Now, granola has some of those same properties. Granola is the catch all for all the goodies you want your kiddos to eat but generally won't. So why not throw in that flax seed, chia seed, bran or whatever else you want. That's exactly what I do! It's an open canvas for whatever you want. 

    labneh, granola, fruit

    Yogurt parfait with granola, fruit and tahini drizzle

    My favorite way to enjoy this granola is straight out of the jar (or the pan, seriously addictive!) but it's the perfect topping for yogurt or just to mix with some delicious fruit or smoothie bowl. Some almond milk and a bowl of granola is a delicious and healthy snack. Whatever way you try this recipe and whatever add-ins you try out, I hope you enjoy. 

    As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

    xoxo
    Cosette

    Cardamom Granola

    Cardamom Granola



    Print Recipe


    Cardamom Granola

    Yogurt Parfait with Granola

    Course Breakfast
    Cuisine American

    Prep Time 10 minutes
    Cook Time 1 hour
    Passive Time 2 hours

    Servings
    cups


    Ingredients
    • 6 cups old fashioned oats can use gluten free
    • 3 cups chopped nuts any variety, mix and match, can also use pepitas or other seeds
    • 1 cup whole wheat flour can sub almond flour or gluten free flour
    • ¾ cup brown sugar
    • 1 teaspoon kosher salt
    • ¼ cup chia seeds
    • ¼ cup ground flax seeds
    • ⅔ cup shredded coconut unsweetened, optional
    • 2 teaspoon cardamom or cinnamon if you don't care for cardamom
    • ¾ cup melted coconut oil can sub for other oils
    • ¼ cup honey
    • ¼ cup maple syrup

    Course Breakfast
    Cuisine American

    Prep Time 10 minutes
    Cook Time 1 hour
    Passive Time 2 hours

    Servings
    cups


    Ingredients
    • 6 cups old fashioned oats can use gluten free
    • 3 cups chopped nuts any variety, mix and match, can also use pepitas or other seeds
    • 1 cup whole wheat flour can sub almond flour or gluten free flour
    • ¾ cup brown sugar
    • 1 teaspoon kosher salt
    • ¼ cup chia seeds
    • ¼ cup ground flax seeds
    • ⅔ cup shredded coconut unsweetened, optional
    • 2 teaspoon cardamom or cinnamon if you don't care for cardamom
    • ¾ cup melted coconut oil can sub for other oils
    • ¼ cup honey
    • ¼ cup maple syrup

    Yogurt Parfait with Granola


    Instructions
    1. Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone mats.

    2. In a large bowl, combine the oats, nuts, flour, brown sugar, salt, chia, flax, coconut and cardamom (or cinnamon).

    3. In another bowl, combine the oil, honey and maple syrup. Add the wet ingredients to the dry ingredients, and stir until the dry ingredients are completely moistened.
      **Trick, melt your coconut oil first, pour then add in your honey and maple syrup the same measuring cup, they will slide right out!

    4. Spread the combined mixture in the prepared lined baking sheets. Spread out evenly and press down in an even layer.

    5. Bake for 30 minutes, switch the trays around in oven and bake another 30 minutes (do not stir).

    6. Turn oven off but leave trays in until oven cools.

    7. Once cool, remove granola trays and break apart. You will have nice big chunks! Store in sealed containers, can freeze or refrigerate for longer storage.

    8. Top yogurt, have with milk or just snack on! Enjoy


    Recipe Notes

    *If you like dried fruit in your granola, add in after your have broken apart and mix in container, baking the dried fruit will only make it tough. 

    *I used chopped almonds as well as pepitas in this batch, feel free to use whatever you have on hand. 

    *To keep the granola vegan, you can sub additional maple syrup for honey


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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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