Ben's Vegan Double-bran Slam Berry Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 171.0
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 331.6 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 4.4 g
- Protein: 4.1 g
View full nutritional breakdown of Ben's Vegan Double-bran Slam Berry Muffins calories by ingredient
Introduction
Vegan Blueberry Muffin Superstars with Whole Wheat Flour, Flax Seeds, and Oat and Wheat Bran. Single-bran muffins are so 1990s y'all, the hallmark of yesteryear. Double-bran is the new hotness, you heard it here first. Vegan Blueberry Muffin Superstars with Whole Wheat Flour, Flax Seeds, and Oat and Wheat Bran. Single-bran muffins are so 1990s y'all, the hallmark of yesteryear. Double-bran is the new hotness, you heard it here first.Number of Servings: 12
Ingredients
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Note: use organic ingredients when possible to avoid nasty chemically chemicals. To keep the vegan spirit, try to use vegan sugar (i.e. not Dixie or the like, which are made with animal bone char to make the sugar white, yuck).
Fruit:
1 Generous Cup Fresh or Frozen Blueberries (or Cranberries or Combination)
Grains: :
1/2 Cup White Flour
3/4 Cup Whole Wheat Flour (preferably whole wheat pastry flour)
1 Cup Oat Bran
1 Cup Wheat Bran
Sugar, Spice, and Everything Nice:
1/2 Cup Sugar (I usually use half Demerara sugar and half white sugar)
2 Tbsp. Pure Maple Syrup
1 1/2 cups Nondairy Milk (Soy and Almond milk are my favorites)
1/4 cup neutral oil (like Grapeseed or Canola)
2 Tbsp. Ground Flax Seeds (aka Flax Seed Meal)
5 Tbsp. boiling water
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. Vanilla Extract
Directions
1. PREP IT UP: Preheat oven to 400 degrees Fahrenheit. Lightly oil a 12 cup muffin pan. I dig the shiny aluminum ones. Do a few jumping jacks and get all muffin'd up in a muffin state of mind. Think like the muffin. BE the muffin.
2. DON'T CALL ME EGG: In small bowl, whisk 2 Tbsp. Ground Flax Seeds with 5 Tbsp boiling water (you can use hot tap water to save time if you like), and 1 Tbsp. of the Oil. Let sit 5 min., or however long it takes you to prepare the dry ingredients.
This is your substitute for unfertilized avian embryo housing, aka eggs. Whisk this with some passion, whisk your heart out even, until it appears a bit creamy. After sitting for awhile, this should be an eggy, wet paste-like consistency.
3. DRY MIX FTW: In large bowl, sift together:
- 1/2 Cup White Flour
- 3/4 Cup Whole Wheat Flour
- 1 Cup Oat Bran
- 1 Cup Wheat Bran
- 1/2 Cup Sugar
- 1 Tbsp Baking Powder
- 1 tsp. Salt
You can add fruit to either wet or dry ingredients. I like adding it to the dry ingredients, because I'm a rebel. Also, it seems easier to evenly distribute the fuit in the dry as opposed to the wet.
4. WET UP THAT FLAX-Y GOODNESS: Incorporate with a whisk into the small bowl containing the Flax Seed mixture:
- the remaining 3 Tbsp. oil
- 2 Tbsp. Pure Maple Syrup
- 1 1/2 Cups Soy or other Nondairy Milk
- 1 Tbsp. Vanilla Extract.
Just a light whisking will do here. If you're like me, you might still be tuckered out from your whisk-a-thon earlier.
5. GREEN LIGHT FOR ULTIMATE MIX ACTION: With a wooden spoon, stir the wet ingredients into the dry ingredients, until "just moistened." For quickbreads like muffins, you don't want the gluten in the flour to activate because you want them to be tender, unlike with yeast breads, when you want to mix it like there ain't no tomorrow to activate the gluten because you want your bread chewy. Don't obsess about this (I have to tell myself this a lot). I heard the over-mix police are pretty lax with their enforcement these days, and the most you risk is a $ 60 dolla ticket and having to register on the over-mix offender registry.
Immediately spoon into your pre-oiled muffin pan and throw that bad boy into the oven forthwith. The baking powder, which provides most of the leavening, starts working as soon as you stir wet into dry, and you want most leavening to happen in the oven, not on the counter. Again, don't take this so serious that you wet your pants rather than let that muffin pan sit for 2 min. more, just don't go see a movie while the mixed muffins sit all lonely on your counter, wasting away their precious youth.
6. COGITO ERGO BAKE-EUM: Bake for 18-20 minutes, until toothpick inserted in center of muffin comes out clean. If your oven seems to bake unevenly, feel free to rotate muffin pan 180 degress halfway through cooking.
Let cool 5 minutes in the muffin pan, then transfer to wire rack to cool so that the bottoms aren't soggy. Unless you like soggy bottoms, in which case you are a naughty, naughty, boy or girl. Finally, say a prayer to the muffin gods and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user GNOMOSAPIEN.
2. DON'T CALL ME EGG: In small bowl, whisk 2 Tbsp. Ground Flax Seeds with 5 Tbsp boiling water (you can use hot tap water to save time if you like), and 1 Tbsp. of the Oil. Let sit 5 min., or however long it takes you to prepare the dry ingredients.
This is your substitute for unfertilized avian embryo housing, aka eggs. Whisk this with some passion, whisk your heart out even, until it appears a bit creamy. After sitting for awhile, this should be an eggy, wet paste-like consistency.
3. DRY MIX FTW: In large bowl, sift together:
- 1/2 Cup White Flour
- 3/4 Cup Whole Wheat Flour
- 1 Cup Oat Bran
- 1 Cup Wheat Bran
- 1/2 Cup Sugar
- 1 Tbsp Baking Powder
- 1 tsp. Salt
You can add fruit to either wet or dry ingredients. I like adding it to the dry ingredients, because I'm a rebel. Also, it seems easier to evenly distribute the fuit in the dry as opposed to the wet.
4. WET UP THAT FLAX-Y GOODNESS: Incorporate with a whisk into the small bowl containing the Flax Seed mixture:
- the remaining 3 Tbsp. oil
- 2 Tbsp. Pure Maple Syrup
- 1 1/2 Cups Soy or other Nondairy Milk
- 1 Tbsp. Vanilla Extract.
Just a light whisking will do here. If you're like me, you might still be tuckered out from your whisk-a-thon earlier.
5. GREEN LIGHT FOR ULTIMATE MIX ACTION: With a wooden spoon, stir the wet ingredients into the dry ingredients, until "just moistened." For quickbreads like muffins, you don't want the gluten in the flour to activate because you want them to be tender, unlike with yeast breads, when you want to mix it like there ain't no tomorrow to activate the gluten because you want your bread chewy. Don't obsess about this (I have to tell myself this a lot). I heard the over-mix police are pretty lax with their enforcement these days, and the most you risk is a $ 60 dolla ticket and having to register on the over-mix offender registry.
Immediately spoon into your pre-oiled muffin pan and throw that bad boy into the oven forthwith. The baking powder, which provides most of the leavening, starts working as soon as you stir wet into dry, and you want most leavening to happen in the oven, not on the counter. Again, don't take this so serious that you wet your pants rather than let that muffin pan sit for 2 min. more, just don't go see a movie while the mixed muffins sit all lonely on your counter, wasting away their precious youth.
6. COGITO ERGO BAKE-EUM: Bake for 18-20 minutes, until toothpick inserted in center of muffin comes out clean. If your oven seems to bake unevenly, feel free to rotate muffin pan 180 degress halfway through cooking.
Let cool 5 minutes in the muffin pan, then transfer to wire rack to cool so that the bottoms aren't soggy. Unless you like soggy bottoms, in which case you are a naughty, naughty, boy or girl. Finally, say a prayer to the muffin gods and enjoy!
Number of Servings: 12
Recipe submitted by SparkPeople user GNOMOSAPIEN.