Vegan Apple Vegan Bran Muffins
Author -Yields: 12 muffins
Ingredients
- 1 tablespoon ground flax meal
- 1 cup unbleached, all-purpose flour (120 g)
- 1/2 cup whole wheat pastry or white whole wheat flour* (60 g)
- 1 1/2 cups oat bran (180 g; substitute wheat bran)
- 1/3-1/2 cup packed light or dark brown sugar (64-96 g; adjust to fit your preferred level of sweetness)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 2 apples peeled and finely chopped
- 1 cup applesauce (256 g)
- 1/3 cup melted vegan butter or avocado oil
- 1/4 cup molasses
Instructions
- Preheat your oven to 350F and lightly oil or line a muffin baking pan. Mix the ground flax meal with 3 tablespoons warm water and set it aside; this is a flax "egg."
- In a large mixing bowl, whisk together the flour, bran, sugar, baking powder, baking soda, ginger, cinnamon, cloves and salt. Fold in the apple pieces, making sure they all get nicely coated.
- In a separate bowl, combine the applesauce, flax egg, oil, and molasses. Add the wet mixture to the dry ingredients and mix until everything is just combined. Divide the batter evenly into the prepared muffin pan. Bake for 18-24 minutes, or until the tops of the edges of the muffin tops are just browning and a toothpick inserted into the muffins comes out mostly clean. Muffins can be stored in an airtight container in the fridge for up to 4 days or individually wrapped and frozen for up to 1 month.
Notes
See post for notes on flour options.