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Anonymous
Member since December 1969
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4.7

Blueberry Bran Muffins

What you need: 

1-1/2 cups wheat bran
1 cup nondairy milk
2/3 cups brown sugar
6 tablespoons applesauce
1/2 teaspoon vanilla
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup blueberries (OR 1/2 cup raisins OR 1 chopped apple OR any combination of any fruit/nut of your choice!)

What you do: 

1. In a bowl, combine wheat bran and milk; let stand for 10 minutes.
2. In another bowl, beat brown sugar, applesauce, vanilla. Add to wheat bran mixture.
3. In another bowl, sift together flour, baking soda, baking powder, and salt.
4. Add wet ingredients to dry. Fold in blueberries (or filling of your choice)
5. Bake at 350 degrees F for 16 to 20 minutes!

Preparation Time: 
15 minutes, Baking time: 20 minutes
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

Delicious! I added cinnamon to the mix and made a brown sugar/"butter"/cinnamon topping. Yummy!

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I made these last night and they came out delicious. I did tweak some ingredients.... I used agave syrup instead of sugar; used whole wheat flour instead of white flour; used organic nondairy vanilla almond; some flax seeds and added chopped walnuts .  Absolutely delicious!!!! And moist!!!!!!

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Yummy! I used blueberries, strawberries and a mashed banana.  These taste great, and I love them as an alternative to a store bought granola bar in the morning before work. 

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I made mini muffins this time.  I baked them for 12 minutes, which was perfect, and got about 30 muffins.

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These were great!! I used strawberries instead of blueberries, but I think I woulda have liked the blues better...I just didn't have any. I alos only used half a cup of soy milk and half a cup of water to mix with the bran. Next time I think I will I use some cooled chai tea...and to make extra special good for me, I wanna see about some kinda different sweetener and using whole wheat flower instead of plain.

Thanks for the recipe!!!

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I made these again. Hearty, healthy and flavorful morning muffin with plump blueberries.  Not too sweet. Perfect muffin texture. Filling too.
Like others, I used half wheat flour, half whole wheat pastry flour. Subbed half the brown sugar with rapadura. Added some ginger and nutmeg. Next time I think I will try it with cardamom.

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I thought these were fantastic. I did make quite a few changes though. I had just bought some agave, so I wanted to try using it and was pretty successful. I used 1/2c agave in place of the brown sugar and used less soy milk (3/4c instead) to make up for the difference. I also decreased the applesauce by a tablespoon because so many reviewers said that they were almost overmoist. I used light soy milk instead of regular and threw in a few more blueberries. They were REALLY good though. It made 6 regular muffins and 12 mini muffins. Delicious and VERY healthy (about 100 cals for each regular muffin and 50 for the mini). 5 stars  :)>>>

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I made another double batch with currants and pepitas.  I brought a dozen and a half to work and my co-workers who are anti-vegan/healthy food LOVED them.  I expected them to sit out all day with few to no takers.  They all thought the muffins had good flavor, so any combination of fruit and/or nuts would work equally well.

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This recipe rocks.  The muffins are firm, yet moist, not too sweet, and have a nice texture.  There are lots of things to add to the basic batter, so I'll be experimenting.  This is a recipe that people with limited baking skills, like myself, and make perfect the first time.  These muffins would be great for omnis.

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This is the best vegan muffin recipe I have used to date. So many times they come out like bricks, but these were light and fluffy. Next time I will try zucchini and carrots instead. Thanks for a great base recipe, so much can be done with this!  :)

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