Low GI Bran and Pecan Muffins
- This mixture (without nuts) can be kept in the refrigerator for up to 30 days. Remember to add the nuts right before baking. Do not freeze the dough.
- Baked muffins may be frozen and will keep for up to 3 months.
- If you follow my Low GI meal plans, you can substitute a muffin for 2 slices of low GI bread. Not every day though, twice a week only. (Unfortunately, muffins may not be eaten at all if you are following my Banting meal plan).
Get Your Meal Plan
Do you want to follow my Banting meal plan or my Low GI meal plan? In the Fit & Fabulous Plan you will get both meal plans. To read more about the Fit & Fabulous Diet and exercise Plan, click here: Fit & Fabulous
Low GI Bran and Pecan Muffins Recipe
- 2 extra large eggs
- 1 cup soft brown sugar (Xylitol is better but more expensive)
- 4 tablespoons Canola oil (Macadamia, avocado or coconut oil are healthier alternatives)
- 1 cup of oats (this makes the recipe Low GI)
- 5 cups sifted cake flour
- 2 cups digestive bran
- 5 ml salt
- 3 teaspoons bicarbonate of soda
- 1 teaspoon fine cinnamon or fine ginger
- 1 large apple, grated
- 2 cups fat-free milk
- 1 teaspoon vanilla essence
- 1 cup pecan nuts, coarsely chopped
- Beat the eggs, sugar and oil in a large mixing bowl.
- Add all the dry ingredients and grated apple to the egg and sugar mixture.
- Add the milk and vanilla and mix well.
- Lastly, add and mix the pecan nuts, if you plan to bake the muffins within 24 hours. (Otherwise only add the nuts just prior to baking.)
- Leave in the fridge overnight, or for at least 2 hours.
- When ready to bake, preheat the oven to 180°Mix the batter (add the nuts) and add to lightly greased muffin tins. Fill each muffin cavity to 3/4 full.
- Bake for 15 minutes.
- Remove from the oven and cool on a wire rack.
- The muffins can be stored in the refrigerator for up to 3 days.
I hope you enjoy this healthy version of muffins!