Perfect Bran Muffins
Makes 12 muffins.
Author: The Mostly Vegan
Ingredients
- 2 cups wheat bran
- 1 cup unbleached all-purpose flour*
- 1 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon ground flaxseed
- ¼ cup unrefined coconut oil, melted
- ⅓ cup plus 1 tablespoon unsweetened applesauce
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- CINNAMON OAT TOPPING (optional)
- 2 tablespoons old fashioned oats, roughly chopped
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350 F. Combine flaxseed with 3 tablespoons water and set aside (this is your flax egg). Add apple cider vinegar to almond milk and set aside. Allow both to sit while you prepare the other ingredients.**
- Stir together flour, wheat bran, baking powder, baking soda, and sea salt in a large bowl. In another bowl combine brown sugar, vanilla extract, coconut oil, and applesauce. Once flax has thickened and almond milk has curdled, add to sugar mixture and whisk to thoroughly combine.
- Add wet ingredients to dry and stir until no dry spots remain. Scoop batter by leveled quarter cupfuls into muffin tin with paper liners. In a small bowl, stir together oats, brown sugar, and cinnamon for topping. Sprinkle on top of muffins.***
- Bake for 20 - 25 minutes, until a toothpick inserted in the center come out clean. Remove from oven and allow muffins to cool completely on a cooling rack before serving.
- Muffins can be stored at room temperature for one day and then in the refrigerator for up to five days. Warm muffins in the microwave for 20 seconds before serving
Notes
* Whole wheat or spelt flour can be subbed for the all purpose flour but the muffins will be denser.
** Almond milk should be at room temperature so that it does not cause the coconut oil to harden when mixed together. If it's still cold from the fridge, warm in the microwave in 10 second increments.
*** Do not allow the muffin batter to sit too long before portioning out and placing in the oven. The wheat bran will continue to absorb moisture from the wet ingredients and can cause the muffins to stick to the paper liners once baked and cooled.
** Almond milk should be at room temperature so that it does not cause the coconut oil to harden when mixed together. If it's still cold from the fridge, warm in the microwave in 10 second increments.
*** Do not allow the muffin batter to sit too long before portioning out and placing in the oven. The wheat bran will continue to absorb moisture from the wet ingredients and can cause the muffins to stick to the paper liners once baked and cooled.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/perfect-bran-muffins/