Super Low Fat Lower Carb Vegan Apple Raisin Wheat Bran Muffins Recipes

VEGAN WHEAT BRAN MUFFINS

Steps:

• Preheat oven to 350°F.
• Line 12 muffin tins with paper liners.
• In large bowl, stir together flour, bran, sugar, baking soda, and salt.
• Stir remaining ingredients till gently mixed.
• Spoon into muffin cups and bake for 25 minutes or until toothpick comes out clean.
• Let cool completely.

VEGAN RAISIN BRAN MUFFINS

Steps:

• Put the raisins in the boiling water to soak. Set aside.
• Mix together the bran, flour sugar, baking powder, baking soda, salt and walnuts and flax seeds (if using) in a large bowl.
• Mix the egg replacer with the 1/4 cup of soy milk. Using a food processor (especially a mini one) at this point is handy but not necessary. Add the apple sauce and molasses and mix well.
• Using a sieve, strain the raisins and reserve the water.
• Coat the raisins with some flour.
• Pour all the wet ingredients (soy milk, applesauce/molasses mixture and raisin water &c.) into the dry ingredients and mix.
• Add the raisins.
• Mix the batter together and let stand while the oven heats up.
• Line 12 muffin tins with paper muffin cups or spray with non-stick spray.
• Heat the oven to 400 F and bake for 15-20. The muffins are ready when a toothpick comes out dry.

SUPER-LOW-FAT, LOWER CARB, VEGAN APPLE-RAISIN WHEAT BRAN MUFFINS

Steps:

• In food processor: dump the first five ingredients and blend until the ingredients are 'liquified'.
• Add the salt and baking powder and pulse to mix.
• Add the cinnamon, flour, wheat germ and raisins and pulse just until mixed.
• Spray an ice cream scoop with non-stick spray and use that to form the muffins.
• Bake 350 for about 23 minutes if you make 16 muffins, longer if you make 12 larger muffins.
• These freeze well.

VEGAN OAT BRAN MUFFINS

Steps:

• Pre-heat the oven to 425°F.
• Line 12 muffins cups with paper baking cups, or spray with non-sick cooking spray.
• Combine dry ingredients in mixing bowl.
• In separate bowl, combine soymilk, egg replacer, molasses, and applesauce.
• Add the wet ingredients to the dry and stir until just moistened. Stir in rasins.
• Fill muffins cups until about 3/4 full.
• Bake 15-17 minutes, until golden brown, or until toothpick comes out clean.
• Makes 12 muffins.

LOW-FAT BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or use paper muffin liners. Mix together wheat bran and milk, and let stand for 10 minutes.
• In a large bowl, mix together applesauce, egg, brown sugar, and vanilla. Beat in bran mixture. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, and salt. Stir into bran mixture until just blended. Fold in blueberries. Scoop into muffin cups.
• Bake in preheated oven for 15 to 20 minutes, or until tops spring back when lightly tapped.

BRAN MUFFINS WITH APPLESAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin.
• Mix together brown sugar, applesauce, canola oil, egg, vanilla extract, and salt in a large bowl.
• Mix flour, bran, flax, baking soda, and baking powder in a separate bowl. Add bran mixture to applesauce mixture. Add milk and stir until thoroughly combined. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 13 minutes.

LOW FAT APPLE BRAN MUFFINS

Steps:

• In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners.
• In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups.
• Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.

WHOLE WHEAT APPLE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
• Lightly beat egg whites.
• In a separate bowl mix dry ingredients thoroughly.
• In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
• Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.

WHEAT BRAN MUFFINS

Steps:

• Combine flours, baking soda and salt. Set aside.
• Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran. Add buttermilk, sugar, oil, eggs and remaining 2 cups wheat bran.
• Combine the bran mixture with flour mixture. Add raisins, pineapple and carrots. Stir until well blended.
• Preheat oven to 400ºF. Spoon butter into prepared muffin tins. Bake 15 to 20 minutes.
• The batter can be stored in the refrigerator in airtight container for 1 week. Bake the muffins at your convenience.