VEGAN BRAN MUFFINS
Lightly sweetened, these small-batch vegan bran muffins are made extra flavourful with the addition of orange juice.
Provided by Sophie Mackenzie
Categories Biscuits, Muffins, and Scones Quick Bread Snack
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C) and line or grease 5 cups in a muffin tin.
- In a large bowl, combine the whole wheat flour, wheat bran, brown sugar, cinnamon, baking powder, baking soda, and salt.
- Add the orange zest, orange juice, oil, flax egg, and vanilla to the bowl and mix until just combined. Don't over mix.
- Add frozen blueberries to the muffin batter and gently fold them in until evenly incorporated.
- Scoop the batter into the 5 muffin cups as evenly as possible. Bake for 25-30 minutes, or until the top of a muffin springs back when lightly touched.
- Cool the muffins for 5 minutes before removing from the tin and cooling fully on a wire rack. They'll last a few days in an airtight container at room temperature and freeze well.
Nutrition Facts : ServingSize 1 g, Calories 144 kcal, Carbohydrate 33 g, Protein 3 g, Fat 1 g, Sodium 245 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 1 g
VEGAN BRAN MUFFINS
Steps:
- Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
- Sift all purpose flour into a mixing bowl and add wheat bran, light brown sugar, baking soda and salt. Mix together.
- Prepare your flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
- Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don't overmix.
- Add the raisins and stir them in.
- Divide the batter evenly between the muffin partitions of your prepared muffin tray.
- Add chopped walnuts to the tops of the muffins.
- Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.
Nutrition Facts : ServingSize 1 Muffin, Calories 273 kcal, Sugar 18 g, Sodium 157 mg, Fat 13 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 39 g, Fiber 3 g, Protein 4 g, UnsaturatedFat 11 g
VEGAN BRAN MUFFINS
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
Categories Breakfast Healthy Snack
Time 30m
Number Of Ingredients 9
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
VEGAN RHUBARB BRAN MUFFINS
Delicious and moist rhubarb muffins that are also vegan!
Provided by LINDA BAKER
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
- Combine flour, rhubarb, brown sugar, wheat bran, baking powder, cinnamon, and nutmeg in a large bowl.
- Mix applesauce, oil, molasses, vinegar, and vanilla extract together in a separate bowl. Pour over flour mixture. Slowly mix until a thick batter forms. Divide batter among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 28.8 g, Fat 9.5 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 86.3 mg, Sugar 12.9 g
CLASSIC WHEAT BRAN MUFFINS
This is a wonderful bran muffin that my Mom always made and now I carry on the tradition. This recipe came from the back of Rogers Wheat Bran. Quick to make, plus the recipe doubles well and freezes excellent.
Provided by Katherine in Alberta
Categories Quick Breads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Mix together Rogers Wheat Bran and buttermilk; let stand.
- Combine the vegetable oil, egg, sugar and vanilla and add it to the bran-buttermilk mixture, this is now your first mixture.
- Mix flour, baking powder, baking soda and salt.
- Add to the first mixture, stir until just blended and add the raisins.
- Line muffin tins with baking cup papers and spoon into baking cup papers using all the batter.
- Bake at 350 for 15 to 20 minutes.
- Note: I bake mine for only 15 minutes and find them much moister.
VEGAN WHEAT BRAN MUFFINS
Make and share this Vegan Wheat Bran Muffins recipe from Food.com.
Provided by Megannnnnnnn
Categories Vegan
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 147.9, Fat 2.8, SaturatedFat 0.3, Sodium 147.3, Carbohydrate 28.8, Fiber 3.6, Sugar 10.4, Protein 4.3
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