I have a muffin problem. I really like muffins for breakfast, but sadly muffins are generally about one of the worst things that you can buy because they are loaded with sugar and other unhealthy ingredients. Heck, a lot of times that “blueberry” muffin you get is actually made with little pieces of blue sugar treated to taste like something familiar to an actual blueberry.
With my daughter being diagnosed as lactose intolerant, I have been reexamining many of the things we eat. She has also always been someone who leans toward the vegan side of the house. How much so? When she was three or four she would beg to eat “veggie chicken,” which was pan fried tofu cubes. Now our entire house leans increasingly vegan. My morning muffin habit is no exception.
My new “go to” recipe started with something I found on VeganBaking.net.
From there I have made changes or provided myself with lots of options depending upon what is available in the pantry. Here is what things look like when they come out of the oven:
The recipe is below.
I use individual silicone baking cups instead of a muffin tin and liners. From my experience the silicone baking cups release easier, which is a good thing because this recipe can get a little crumbly when you add too much shredded or carrot or a few too many raisins.
I have covered the oat bran versus wheat bran debate in a prior post. In this recipe I tend to split the difference between the two, going with three-quarters of a cup of oat bran and three-quarters of a cup of wheat bran. The best of both worlds, right?
The best part about this recipe is the inherent adaptability. Sometimes I will put chopped nuts in place of some of the raisins because I have some cashews sitting in the pantry that are crying out to be used. Or I completely replace the raisins with dried tart cherries. I have traded out the molasses for maple syrup, honey, and agave nectar. The maple syrup was good, but the honey and agave nectar added nothing beyond some additional sweetness. I have curdled the non-dairy milk and I have left it alone when I did not want to be bothered with that step. Both versions have come out good. Different, but good.
Get to baking kids.
Vegan Bran Muffin Recipe
A special shout out to VeganBaking.net for being the genesis of this recipe.
¾ cup non-dairy milk
2 Tablespoons Egg Replacer Powder
1 teaspoon apple cider vinegar
1 cup whole wheat flour
½ cup all-purpose flour
1 ½ cups wheat germ, wheat bran or oat bran
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ½ cups shredded carrot (about 3 medium sized carrots)
½ cup sugar
½ cup vegetable oil
3 Tablespoons molasses
1 teaspoon vanilla extract
1 teaspoon salt
1 cup raisins
1) Curdle your non-dairy milk
Preheat your oven to 325F (163C). In a medium bowl, whisk together non-dairy milk, Eggless Binder Powder and apple cider vinegar. Let it sit for about 10 minutes so the non-dairy milk curdles.
2) Whisk together the dry ingredients
In a large mixing bowl whisk together the whole wheat flour, wheat germ, wheat bran or oat bran, baking powder and baking soda.
3) Prepare your carrots
Shred the carrots and set aside.
4) Whisk together the flavor building ingredients
In a medium size mixing bowl, whisk together the shredded carrots, sugar, vegetable oil, molasses, vanilla extract and salt. Whisk in the non-dairy milk, Eggless Binder Powder and apple cider vinegar mixture.
5) Build the batter
Pour the wet ingredients into the bowl containing the dry ingredients and mix until just incorporated. Stir in the raisins.
6) Bake to perfection
To make muffins
Line a muffin pan with cupcake liners. Pour the batter into the muffin pan making sure the dough is filled up to the top of the pan and domed. Bake for 25 to 30 minutes or until an inserted toothpick comes out clean.