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Vegan apple-raisin bran muffins are a healthy start to your morning

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Say "good morning" with this plant-based muffin made with bran cereal and raisins

Bran muffins are a great way to sneak in extra fiber, especially for kids or picky eaters.

Most store-bought muffins are either dry as cardboard or loaded with sugar, making them very unhealthy. In this recipe I kept things simple and even skipped the dairy products completely. By using ground flaxseeds or chia seeds and soaking them in warm water, they become gel-like (aka "flax egg") and are a wonderful binder that substitutes perfectly for eggs. Using applesauce keeps these muffins dense and moist and adds just enough sweetness to make them taste great. Even the kids will love them.

Say "good morning" with this plant-based muffin made with bran cereal and raisins

Vegan apple-raisin bran muffins recipe

Yields 12

Ingredients:

  • 2 tablespoons ground flaxseeds or chia seeds
  • 6 tablespoons warm water
  • 2 cups organic bran cereal
  • 1-1/4 cups vanilla almond or soy milk
  • 1 cup organic raisins
  • 1 teaspoon pure vanilla or maple extract
  • 3/4 cup unsweetened applesauce
  • 1/2 cup pure maple syrup
  • 2 tablespoons melted coconut oil
  • 1-1/2 cups self-rising flour

Directions:

  1. Preheat the oven to 375 degrees F, and line a muffin pan with muffin liners.
  2. In a small bowl, combine the ground flaxseeds and warm water. Mix, and allow to set for 10 minutes.
  3. To a mixing bowl, add the bran cereal and almond milk. Allow the cereal to sit for about 10 to 15 minutes or until the cereal is very soft and has absorbed most of the almond milk.
  4. Once the cereal has soaked, add the "flax egg" and all the remaining ingredients, gently folding to combine and not overmixing.
  5. Spoon the batter into each muffin cup about 3/4 of the way full, and bake for 12 to 15 minutes or until the muffins are a deep brown color and the centers are baked completely.
  6. Remove from the oven, and allow to cool slightly. Serve warm with dairy-free butter or at room temperature.
  7. Store in an airtight container for several days.

More vegan recipes

Sweet-and-spicy cucumber noodles
Kung pao chickpeas
Farmers market tofu scramble

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