Moist Vegan Bran Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
¼ cup ground flaxseed½ cup hot water1 cup wheat bran1 cup spelt bran½ cup spelt flakes1 cup whole spelt flour½ cup psyllium fibre husks½ tsp stevia extract powder¼ cup whole flaxseeds2 tbsp chia seeds2 ½ tsp baking soda½ tsp sea salt½ tsp nutmeg1 tsp cinnamon¼ cup Demerara sugar3 tbsp agave nectar1/3 cup applesauceequivalent of 2 eggs in Ener-G egg replacer powder, prepared1 cup vegan "milk"1/3 cup canola oil½ cup raisins, soaked in hot water and drained (reserve 3 tbsp soaking liquid)1/3 cup chopped prunes
Preheat oven to 400°F, line 24 muffin cups or grease well.
In a small bowl, whisk together flaxseed and hot water. Let stand 10 minutes.
In a medium bowl whisk together brans, spelt flakes, flour, psyllium, stevia, flaxseeds, chia seeds, baking soda, salt, nutmeg and cinnamon.
In a large bowl beat together sugar, agave, applesauce, egg replacer, flax mixture, "milk" and oil until smooth.
Add dry ingredients and stir in just to combine, then fold in the raisins (with their reserved liquid) and prunes.
Bake for 15-17 minutes.
Serving Size: 1 muffin
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, whisk together flaxseed and hot water. Let stand 10 minutes.
In a medium bowl whisk together brans, spelt flakes, flour, psyllium, stevia, flaxseeds, chia seeds, baking soda, salt, nutmeg and cinnamon.
In a large bowl beat together sugar, agave, applesauce, egg replacer, flax mixture, "milk" and oil until smooth.
Add dry ingredients and stir in just to combine, then fold in the raisins (with their reserved liquid) and prunes.
Bake for 15-17 minutes.
Serving Size: 1 muffin
Number of Servings: 15
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 190.8
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 21.5 mg
- Total Carbs: 32.8 g
- Dietary Fiber: 9.8 g
- Protein: 4.8 g
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