VEGAN RHUBARB BRAN MUFFINS
Delicious and moist rhubarb muffins that are also vegan!
Provided by LINDA BAKER
Categories Bread Quick Bread Recipes Muffin Recipes Bran Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
- Combine flour, rhubarb, brown sugar, wheat bran, baking powder, cinnamon, and nutmeg in a large bowl.
- Mix applesauce, oil, molasses, vinegar, and vanilla extract together in a separate bowl. Pour over flour mixture. Slowly mix until a thick batter forms. Divide batter among the muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 28.8 g, Fat 9.5 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 86.3 mg, Sugar 12.9 g
WHOLESOME VEGAN OAT BRAN MUFFINS RECIPE
It's difficult to believe that these delicious muffins are vegan and loaded with a lot of healthy ingredients including oat bran.
Provided by Madhuram
Categories Muffins
Yield 24 mini muffins & 9 regular muffins
Number Of Ingredients 16
Steps:
- Preheat oven to 375F/190C for 15 minutes. Line required muffin tins with paper liners or grease it with a non stick cooking spray.
- In a large bowl, stir together the dry ingredients and make a well in the center.
- Similarly combine together the wet ingredients in a separate bowl. Just stir it well with a whisk.
- Pour the wet mixture of the dry ingredients and stir until just combined. Do not over-mix.
- Spoon the batter into prepared muffin tins.
- Bake in the preheated oven for 10 minutes for the mini muffins and around 16 minutes for the regular size muffins. The time mentioned in the original recipe was about 20 minutes, but when I did the toothpick test around 15 minutes I saw that the muffins were almost done, so just left it for one more minute.
- Leave the pan on the wire rack for just 5 minutes and transfer the muffins directly to the cooling rack. If the muffins are left in the pan for more than 5 minutes the muffins will start to condense.
VEGAN BRAN MUFFINS
These easy all bran muffins make for a healthy and delicious breakfast treat. Try adding some chocolate chips or raisins for an extra fun twist.
Provided by Veg Kitchen
Categories Breakfast Healthy Snack
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350F degrees. Line muffin tins with liners.
- In a stand mixer, combine the flour, wheat bran, brown sugar, baking soda, and salt.
- Add the almond milk, applesauce, ground flaxseed, and vanilla extract.
- Pour batter into the muffin tins, and bae for 22-25 minutes. They are done when a toothpick inserted into the middle of the muffin comes out clean.
Nutrition Facts : Calories 138 kcal, Carbohydrate 33 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Sodium 153 mg, Fiber 10 g, Sugar 10 g, ServingSize 1 serving
VEGAN WHEAT BRAN MUFFINS
Make and share this Vegan Wheat Bran Muffins recipe from Food.com.
Provided by Megannnnnnnn
Categories Vegan
Time 40m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Line 12 muffin tins with paper liners.
- In large bowl, stir together flour, bran, sugar, baking soda, and salt.
- Stir remaining ingredients till gently mixed.
- Spoon into muffin cups and bake for 25 minutes or until toothpick comes out clean.
- Let cool completely.
Nutrition Facts : Calories 147.9, Fat 2.8, SaturatedFat 0.3, Sodium 147.3, Carbohydrate 28.8, Fiber 3.6, Sugar 10.4, Protein 4.3
VEGAN BRAN MUFFINS
Lightly sweetened, these small-batch vegan bran muffins are made extra flavourful with the addition of orange juice.
Provided by Sophie Mackenzie
Categories Biscuits, Muffins, and Scones Quick Bread Snack
Time 35m
Number Of Ingredients 13
Steps:
- Preheat the oven to 375°F (190°C) and line or grease 5 cups in a muffin tin.
- In a large bowl, combine the whole wheat flour, wheat bran, brown sugar, cinnamon, baking powder, baking soda, and salt.
- Add the orange zest, orange juice, oil, flax egg, and vanilla to the bowl and mix until just combined. Don't over mix.
- Add frozen blueberries to the muffin batter and gently fold them in until evenly incorporated.
- Scoop the batter into the 5 muffin cups as evenly as possible. Bake for 25-30 minutes, or until the top of a muffin springs back when lightly touched.
- Cool the muffins for 5 minutes before removing from the tin and cooling fully on a wire rack. They'll last a few days in an airtight container at room temperature and freeze well.
Nutrition Facts : ServingSize 1 g, Calories 144 kcal, Carbohydrate 33 g, Protein 3 g, Fat 1 g, Sodium 245 mg, Fiber 4 g, Sugar 13 g, UnsaturatedFat 1 g
VEGAN BLUEBERRY BRAN MUFFINS
Simple & delicious Vegan Blueberry Bran Muffins that are packed full of healthy ingredients. Only 140 calories each, whole grain, oil & refined-sugar free. Perfect for breakfast, snacks & lunch boxes!
Provided by Melanie McDonald
Categories Baked Goods Breakfast
Time 35m
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F and line muffin trays (I like to use silicone liners )
- Add all of the dry ingredients to a large bowl (except blueberries)
- Add all of the wet ingredients to another bowl or jug and stir them together well.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix as this can affect the muffins finished texture.
- Add the blueberries and stir until evenly distributed.
- Spoon carefully into the muffin liners and bake for around 20 minutes or until a tooth pick / skewer can be inserted into the middle and come out almost clean.
- Remove from the oven and cook on cooling trays .
Nutrition Facts : ServingSize 1 muffin, Calories 152 kcal, Carbohydrate 30 g, Fat 2 g, Sodium 213 mg, Fiber 6 g, Sugar 7 g, Protein 5 g, SaturatedFat 1 g
VEGAN BRAN MUFFINS
Steps:
- Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
- Sift all purpose flour into a mixing bowl and add wheat bran, light brown sugar, baking soda and salt. Mix together.
- Prepare your flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
- Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don't overmix.
- Add the raisins and stir them in.
- Divide the batter evenly between the muffin partitions of your prepared muffin tray.
- Add chopped walnuts to the tops of the muffins.
- Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.
Nutrition Facts : ServingSize 1 Muffin, Calories 273 kcal, Sugar 18 g, Sodium 157 mg, Fat 13 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 39 g, Fiber 3 g, Protein 4 g, UnsaturatedFat 11 g
OAT BRAN MUFFINS
These healthy oat bran muffins are made with a mix of oat bran cereal and whole wheat flour. They're moist and delicious and perfect for a quick on-the-go breakfast.
Provided by Brittany Mullins
Categories Breakfast
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Line muffin tin with paper or silicone liners or coat well with cooking spray.
- Make flaxseed egg by whisking flaxseed with 3 Tablespoons in a small bowl. Set aside.
- Combine flour, oat bran, cinnamon, baking soda and salt in a large bowl.
- Mash bananas in a bowl and add flaxseed egg, coconut oil, maple syrup, vanilla, carrots and raisins.
- Pour wet ingredients into the bowl with the dry ingredients and mix until just combined. Be careful not to over mix.
- Fill each muffin cup 3/4 of the way full, sprinkle chopped walnuts on top of each muffin (if using) and bake for 20-25 minutes or until a toothpick comes out clean when inserted into the middle of a muffin.
- Remove from oven and let cool completely before enjoying.
Nutrition Facts : ServingSize 1 muffin without walnuts, Calories 137 kcal, Sugar 12 g, Fat 4 g, SaturatedFat 3 g, Carbohydrate 25 g, Fiber 2 g, Protein 2 g
BRAN MUFFINS
Steps:
- In a large bowl, soak bran flakes in the milk for half an hour. Then preheat the oven to 400 F. Whisk all remaining ingredients into the bowl to form a batter. Portion into lined muffin tins, and bake on the center rack for 20 minutes. The muffins taste even better the next day, and liners peel off easily after a day as well. View Nutrition Facts
Nutrition Facts : Calories 100 kcal, ServingSize 1 serving
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