So, to break the ice and ease my own studying stress, I did what I always do – head to the kitchen and crank up the oven. I wanted to make something slightly sweet but not guilt-inducing, hearty and – yes – healthy enough to sate the nutritionist crowds at the Institute. Vegan and whole grain went without saying, and I even made a conscious effort to ix-nay my usual almond milk in favour of a small box of soy so that the few girls in the building with allergies could take part too. Making a bran muffin popped into my head, since I had a ton of it in my
pantry, and I knew I could make a decadent and moist version that wasn’t stodgy! They wound up becoming the carrier for pretty much everything under the sun that I could get my hands on (except – gasp – chocolate!), and the result was a decadent, dark, sticky muffin that went like wildfire. My mom managed to grab a single one to bring on a business trip, and apparently it garnered “oohs” from the rest of the coffee-break crowd!
Moist Vegan Bran Muffins
15 muffins
¼ cup ground flaxseed
½ cup hot water
1 cup wheat bran
1 cup spelt bran
½ cup spelt flakes
1 cup whole spelt flour
½ cup psyllium fibre husks
½ tsp stevia extract powder
¼ cup whole flaxseeds
2 tbsp chia seeds
2 ½ tsp baking soda
½ tsp sea salt
½ tsp nutmeg
1 tsp cinnamon
¼ cup Demerara sugar
3 tbsp agave nectar
1/3 cup applesauce
equivalent of 2 eggs in Ener-G egg replacer powder, prepared
1 cup vegan "milk"
1/3 cup canola oil
½ 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.
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
What a great recipe! I just happened upon your site (looking for your West Coast-inspired muffins from a few years ago). Looking forward to following you for more healthy recipe inspiration.
ReplyDeleteNice recipe! That's a long list of ingredients but that must be really good.
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