Healthy Vegan Bran Muffins (Sweetened with coconut sugar + raisins) Freezer friendly item
These healthy breakfast muffins will have you delighted with your morning brew-they are mildly but pleasantly sweetened-naturally of course. They are quick, easy, and freezer friendly.
I wanted to make something for our house that would be a big enough batch to make plenty to store half in the freezer and the other half sitting on our kitchen counter.
I’ve always been one to bake- but found myself buying fig bars that came individually wrapped for James’s lunches. The guilt of putting another wrapper in the trash grew heavy on me. I’m certainly not perfect- but if I can make a change in my consumption of plastic and un-necessary waste-I will.
This recipe was inspired by Nancy Silverton and my old boss Pam at the sourdough bakery. The original was made with eggs and buttermilk, so I, of course, with my plant-based baking back-ground, had to try the substitute’s I knew would work well…
Raisins-sweetened by the sun
What I love about this recipe is most of the sweetness in these muffins come from raisins, so the less guilt I have about enjoying one with my morning cuppa the better hehe.
Before you dive into the recipe you’ll need to soak 3 cups of organic dried raisins. I place all 3 cups in a quart jar and pour warm water over the top to soak while you make the batter.
How to make the flax eggs
Flax is not only a healthy seed, but a great substitute for the egg like consistency you need in baking to bind things together.
You can either buy flax meal already prepared, or you can buy flax seed and do the grinding yourself in a vitamix or strong blender to break it down.
What you’ll need to do is add 4 tablespoons of flax meal to a small bowl, then measure and add 10 tablespoons of water and let sit for 10 minutes while you get your dry ingredients ready.
Usually in any plant-based baking that calls for flax egg, the ratio for 1 flax egg (equivalent to one egg) is-
1 Tbls of flax meal to 2.5 Tbls of water.
Tools you’ll need
2 jumbo sized muffin tins
I like to used larger muffin liners as seen in the photo’s, they make them easy to take out, easy to freeze and easy to carry. I buy mine from amazon for a great price and they are easy to use. PLUS there’s no mess to clean from your muffin tins at the end.
Large mixing bowl, flour sifter, wooden spoon, small spatula, whisk, measuring cups and spoons and 1 Quart jar
Vitamix blender or a magic bullet.
Vegan Bran Muffins
Healthy freezer friendly-naturally sweetened breakfast snack.
Dairy-free+Vegan
DRY INGREDIENTS
- 2 cups spelt flour
- 1 cup coconut palm sugar
- 4 cups oat bran (or wheat bran Depending on your preference)
- 2 tsp baking soda
- 1 tsp salt
WET INGREDIENTS
- 3 cups of raisins soaked (Refer to above)
- 4 Flax eggs (refer to above) OR if you eat eggs the recipe calls for 4 eggs preferably cage free or backyard eggs
- 1 cup avocado oil
- 1 cup macadamia or almond milk
Christmas additions
2 Tbls grated orange zest
1tsp cinnamon
1tsp ginger powder
Prep time: 15mins cook time: 30 minutes yields: 14-18 large muffins
INSTRUCTIONS-
Place your 3 cups of raisins in a quart jar and cover with warm water to soak while making the batter.
Pre-heat oven to 350 degrees (F) OR 180 (C)
Place your muffin liners in the muffin tins-depending on the size you have, either small or large is fine. If your using small, you’ll yield more muffins.
Next make your flax eggs, placing all 4 Tbls of flax meal in a small bowl to soak in 10 Tbls of water. OR if your using eggs you’ll add them to your nut milk and oil mix. I tend to use backyard eggs for this recipe, but I’ve used both methods.
Sift your flour, coconut sugar, baking soda and salt into your large mixing bowl. Then add your 4 cups of Bran. Slightly whisk to mix all together.
In a quart jar or large mason jar-add your nut milk, oil, flax meal OR Eggs and stir with fork to mix together.
Add wet to dry and stir completely together. I used my Kitchen Aid mixer, but have used a wooden spoon and hand mixer too.
Place your soaked raisin with the water into a blender or bullet- I do mine in the bullet and it just fits the entire 3 cups of soaked raisins with water.
Blend your soaked raisins until purée and once blended- add to the wet batter and mix until its all mixed together. see right —>
I used a 1/2 cup to size out my batter into each muffin liner. Ensuring each half cup goes in each muffin case I use a small spatular to scrape down each scoop.
Most of the time I have batter left after filling 2, 6 cup muffin tins, so I wait until they are out of the oven to fill another round. If you have 3 tins then perfect!
Place in the oven for 20-25 mins turning at the 10 minute mark to ensure even bake.
You might need a little more or less time depending on your oven-be sure to poke with a tooth pick to see if it comes out clean. That’s when she is ready.
Take out of oven and take out of tins to cool on wire rack. repeat the process with
left over batter.
*These muffins taste much better once fully cooled and even better the next day.
