Vegan Bran Muffins with Raisins
Makes about 8 - 10 muffins
These fiber rich muffins make good treats, especially for children and those who like semi-sweeten baked goods. If you like to add more sweetness, simple increase the amount of coconut sugar, for instance, increasing to ⅓ cup or up to ½ cup.
DRY:
1 ½ cup all purpose flour
1 cup wheat bran
¼ cup coconut sugar
1 teaspoon cinnamon powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
WET:
1 tablespoon ground flaxseed
3 tablespoons hot water
1 cup non dairy milk
½ cup safflower oil
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
½ cup raisins
Heat oven to 350 degrees. Prepare a muffin pan by placing muffin cups.
Whisk all the DRY ingredients in large bowl until well combined.
Making Flaxseed Egg by mixing 1 tablespoon ground flaxseeds and 3 tablespoons of hot water. Set aside until the mixture thickens for 5 minutes.
Whisking well the rest of the WET ingredients until well emulsified. Add Flaxseed Egg into the WET mixture and mix well.
Pour Wet mixture into the DRY mixture and mix with a spatula.
Divide batter evenly among prepared muffin cups.
Bake until golden and toothpick inserted in center comes out clean, about 20 minutes, rotating muffin pan halfway through baking.
Let muffins cool in the pan for 15 minutes, then transfer to wire rack and let cool for at least 10 minutes. Serve warm or at room temperature.
#vegan #macrobiotic #bran muffins #whole grains