Keto Vegan Bran Muffins Recipes

VEGAN BRAN MUFFINS

Vegan Bran Muffins image

These easy all bran muffins make for a healthy and delicious breakfast treat. Try adding some chocolate chips or raisins for an extra fun twist.

Provided by Veg Kitchen

Time 30m

Number Of Ingredients 9

Ingredients

1 1/3 cups whole wheat flour (can substitute all purpose flour)
1 cup wheat bran
½ cup brown sugar
1 tsp baking soda
1/8 tsp salt
1 1/4 cups almond milk (or other nondairy milk)
1/2 cup applesauce (unsweetened)
2 tbsp ground flaxseed
1 1/2 tsp vanilla extract

Steps:

Preheat oven to 350F degrees. Line muffin tins with liners.
In a stand mixer, combine the flour, wheat bran, brown sugar, baking soda, and salt.
Add the almond milk, applesauce, ground flaxseed, and vanilla extract.
Pour batter into the muffin tins, and bae for 22-25 minutes. They are done when a toothpick inserted into the middle of the muffin comes out clean.

Nutrition Facts : Calories 138 kcal, Carbohydrate 33 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 153 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving

OAT BRAN MUFFINS (GLUTEN FREE WITH SUGAR-FREE OPTION)

Oat Bran Muffins (gluten free with sugar-free option) image

These Oat Bran Muffins are great with or without added sweeteners. The recipe is very forgiving and super filling so you aren't tempted to overeat!

Provided by Adrienne

Categories Breads Breakfast Snack

Time 27m

Number Of Ingredients 10

Ingredients

2 1/2 cups uncooked oat bran
2 teaspoons baking powder
1-2 teaspoons salt ((I use 2 teaspoons but some think that's too much. Start with 1 to see how you like it))
2 teaspoons cinnamon ((omit for unsweetened version))
2 eggs or equivalent substitute
3/4 cup filtered water
2/3 cup vegetable glycerine ((omit for unsweetened version--see Recipe Notes for other sweetener options))
2 teaspoons vanilla extract ((omit for unsweetened version))
4 tablespoons coconut oil
1/4 cup nuts ((optional))

Steps:

Preheat oven to 425 °F.
Mix dry ingredients together and set aside.
Mix wet ingredients in a separate bowl.
Add wet ingredients to dry ingredients.
Let the batter soak overnight or for 24 hours if desired, for better digestibility.
Add nuts if using.
Put into greased muffin tins (mini or regular size) or for a simpler option (my favorite....cleaning muffin tins is one of my least favorite jobs in the kitchen :-)) simply place on a prepared cookie sheet or baking stone.
Bake for 10-20 minutes until the middles are pretty well set.

Nutrition Facts : ServingSize 1 muffin, Calories 175.5 kcal, Carbohydrate 28.8 g, Protein 4.9 g, Fat 7.4 g, SaturatedFat 4.7 g, Cholesterol 33.9 mg, Sodium 422.6 mg, Fiber 3.5 g, Sugar 0.5 g, UnsaturatedFat 1.99 g

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