PREP: 25 minutes | COOK: 20 minutes | YIELD: 15 muffins
I wouldn’t normally use the word addictive to describe bran muffins, but in this case, it’s absolutely true. This recipe is an Eat-Clean vegan version I developed based on my mother’s recipe. I grew up eating these muffins for breakfast, snacks and dessert and I still love them to this day!
Eat-Clean Cooking Spray (see Supportive Recipes)
1 cup (240 ml) boiling water
1 cup (240 ml) wheat bran
WET INGREDIENTS
2 Tbsp (30 ml) raw virgin coconut oil, melted
¼ cup (60 ml) Sucanat or other unrefined sugar
¼ cup (60 ml) unsulfured blackstrap molasses
½ cup (120 ml) unsweetened applesauce
1 cup + 2 Tbsp (240 ml + 30 ml) soy, rice, almond or other milk substitute
1 cup (240 ml) plain soy yogurt
1 Tbsp (15 ml) grated orange zest
DRY INGREDIENTS
2½ cups (600 ml) whole wheat flour
2 Tbsp (30 ml) whole grain soy flour
2 Tbsp (30 ml) flax meal or ground flaxseed
2½ tsp (12.5 ml) baking soda
¼ tsp (1.25 ml) sea salt
2 cups (480 ml) all-natural, whole-grain bran flake cereal
Flaxseed for garnish, if desired
Place oven rack in the center of the oven and preheat to 400°F (200°C). Prepare muffin tin by lining with paper cups, silicone muffin cup liners or spraying with Eat-Clean Cooking Spray.
Pour boiling water over bran and set aside.
In a large bowl, whisk together wet ingredients until combined thoroughly.
In a medium bowl, whisk together dry ingredients until combined well. Add to the wet ingredients and stir to combine. Add bran flake cereal and bran and water mixture, and stir to combine.
Divide batter among 15 muffin cups and sprinkle the tops with flaxseeds, if desired. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack.
NUTRITIONAL VALUE PER MUFFIN:
Calories: 163 | Calories from Fat: 24 | Protein: 3 g | Carbs: 33 g | Total Fat: 3 g | Saturated Fat: 1 g | Trans Fat: 0 g | Fiber: 6 g | Sodium: 159 mg | Cholesterol: 0 mg
