Okay… so I’m definitely not the world’s healthiest eater… by a long shot. The combination of a hectic schedule and a serious sweet tooth has resulted in a diet that’s heavy skewed towards whatever is super fast & convenient, which almost always does NOT = “wholesome”.
A drastic overnight change is just not going to happen though, and truth be told I really don’t have a desire (or discipline) to start eating just like Madonna or Demi anyways. Instead, I’ve just started to try incorporating more natural products, ingredients, & recipes into the mix to help balance things out – easy changes like opting for raw cane sugar and all-natural coffee creamer. One of my first steps was the recent purchase of the cookbook Super Natural Every Day by Heidi Swanson of 101 cookbooks fame. There are zillions of “natural” cookbooks out there, but I chose this particular one partially because I love to support other bloggers and partially because I knew it promised to delivery gorgeous, mouth-watering food photography, just like Heidi’s blog.
So today I’m going to share one of my favorite breakfast recipes from this cookbook with you – which still happens to fall into both the sweet and convenient “grab and go” categories – while utilizing all-natural ingredients like raw cane sugar, pure maple syrup, whole wheat flour, and unprocessed oat bran. (I also added chopped dried dates as the mix-in.)
And don’t let the “Bran Muffin” title fool you, because these are REALLY GOOD! Promise. In addition to being a quick, good-for-you breakfast choice, these muffins would also make for a thoughtful homemade hostess gift or tasty addition to any brunch. Read on for the full recipe & pictorial below…
1. Combine eggs, butter, maple syrup, and buttermilk (or yogurt). I think this step looks kind of artsy & pretty…
2. Whisk the wet ingredients together.
3. Sprinkle the oat bran and cereal on top of the wet mixture and stir together.
4. Let the above mixture sit for 5 minutes. In the meantime, mix the dry ingredients (cane sugar, wheat flour, baking soda, baking powder, and sea salt) together in a separate bowl.
5. Pour the dry ingredients into the wet mixture and stir well to combine.
6. Add your mix-ins (this is optional). I added chopped dates here, but Heidi also suggests currants or the grated zest of a couple lemons or oranges. Alternatively, you can sprinkle the tops of the muffins with sunflower seeds or finely chopped walnuts before baking.