The Weekly Bake: Vegan Bran Muffins
August 27, 2010 – 9:37 amLately, in an effort to save money by buying fewer pre-made breakfast products like cereal, english muffins, and sliced bread, I have been baking every week. Seriously, I have baked some type of healthy breakfast item at least once per week for the last five weeks. You may recall the whole grain scones, but I’ve also been making things like Banana Walnut Muffins, Gluten-free biscuits, gluten-free Blueberry-Apple Spice Muffins, and today: Bran Muffins! Would you believe I’ve never made bran muffins until today?!
Here’s the recipe, adapted from The Joy of Vegan Baking:
First:
4 tbsp ground flaxseed
1/2 cup water
Beat these two together with a hand mixer or food processor until they’re gooey. Set aside.
The Dry:
2.5 cups wheat bran
1.5 cups whole wheat pastry flour, or white whole wheat flour
2.5 tsp baking soda
1 tsp salt
1/2 cup packed unrefined brown sugar
1 tsp cinnamon
The Wet:
2 cups nondairy milk, warmed
scant 1/3 cup coconut oil, melted
1 tsp vanilla extract
Whisk the wet ingredients together with the gooey flaxseed.
The Fruit-n-Nuts:
1 cup raisins
1/2 cup chopped walnuts
Fold the Fruit-n-nuts together with the wet ingredients, then add The Wet to The Dry. Mix thoroughly, but don’t overmix. Pour batter into greased or lined muffin tins. Bake at 400-degrees 15-18 minutes, depending on your oven. Makes 16-18 muffins.
These babies are like scrub brushes for your intestines, a yummy way to get part of your daily 35 grams of fiber, totally vegan, and totally delicious. They are everything a healthy muffin should be: fiber, omega fats from the flaxseed and walnuts, healthy saturated fats from coconut oil, protein from the walnuts and bran. By my calculations, each muffin has about 7 grams of fiber, and 5 grams of protein.
Happy Baking!
3 Responses to “The Weekly Bake: Vegan Bran Muffins”
I read this post last night, and thought they sounded good, but I was too lazy to try them myself. Then, I woke up early this morning and decided immediately that I had to try these muffins! So I went to the store for the missing ingredients.
They are absolutely lovely, but I have some questions. Did you make two batches? Cause I squished the whole bowl of batter into one batch, and it took forever to cook! Maybe like 30+ minutes. Also, my wet portion was really runny, and I saw that you described it as gooey. Is it supposed to be thick? I wondered if maybe I did something wrong. Either way, they turned out very tasty and I’m hoping for some good poops in no time! Haha!
By Aurelia on Aug 29, 2010
if you let the flaxseed/water mixture sit for a few minutes it will get gooey. That’s why you should do that part first. And I recommend using a small food processor and process thoroughly.
The recipe should make 16-18 muffins, so try spreading them out into fewer if they’re taking too long to cook.
happy pooping!
By vegeater on Sep 7, 2010
I made the muffins this evening which was quite a feat with a 6 week old infant! I followed the directions as posted and did not have any problems. It made 17 muffins and cooked in 15 minutes. I got the ingredients for the oatmeal cookies. I will make those next!
By Lesley Schwartz on Sep 14, 2010