Vegan Oat Bran Muffins Food

VEGAN OAT BRAN MUFFINS

Steps:

• Pre-heat the oven to 425°F.
• Line 12 muffins cups with paper baking cups, or spray with non-sick cooking spray.
• Combine dry ingredients in mixing bowl.
• In separate bowl, combine soymilk, egg replacer, molasses, and applesauce.
• Add the wet ingredients to the dry and stir until just moistened. Stir in rasins.
• Fill muffins cups until about 3/4 full.
• Bake 15-17 minutes, until golden brown, or until toothpick comes out clean.
• Makes 12 muffins.

OAT BRAN MUFFINS (GLUTEN FREE WITH SUGAR-FREE OPTION)

Steps:

• Preheat oven to 425 °F.
• Mix dry ingredients together and set aside.
• Mix wet ingredients in a separate bowl.
• Add wet ingredients to dry ingredients.
• Let the batter soak overnight or for 24 hours if desired, for better digestibility.
• Add nuts if using.
• Put into greased muffin tins (mini or regular size) or for a simpler option (my favorite....cleaning muffin tins is one of my least favorite jobs in the kitchen :-)) simply place on a prepared cookie sheet or baking stone.
• Bake for 10-20 minutes until the middles are pretty well set.

OAT BRAN MUFFINS

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.

WHOLESOME VEGAN OAT BRAN MUFFINS RECIPE

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.

OAT BRAN & BLUEBERRY MUFFINS WITH SPELT (VEGAN)

Steps:

• Preheat oven to 375 degrees.
• In a medium bowl mix together the soy milk and lemon juice, set aside for a few minutes to thicken up (curdle). Once it has thickened a little (usually 5 minutes) add in the oat bran and set aside.
• In a large mixing bowl add the flour, baking powder, baking soda and salt.
• Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
• Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
• Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.

VEGAN WHEAT BRAN MUFFINS

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.

VEGAN RAISIN BRAN MUFFINS

Steps:

• Put the raisins in the boiling water to soak. Set aside.
• Mix together the bran, flour sugar, baking powder, baking soda, salt and walnuts and flax seeds (if using) in a large bowl.
• Mix the egg replacer with the 1/4 cup of soy milk. Using a food processor (especially a mini one) at this point is handy but not necessary. Add the apple sauce and molasses and mix well.
• Using a sieve, strain the raisins and reserve the water.
• Coat the raisins with some flour.
• Pour all the wet ingredients (soy milk, applesauce/molasses mixture and raisin water &c.) into the dry ingredients and mix.
• Add the raisins.
• Mix the batter together and let stand while the oven heats up.
• Line 12 muffin tins with paper muffin cups or spray with non-stick spray.
• Heat the oven to 400 F and bake for 15-20. The muffins are ready when a toothpick comes out dry.