A few mornings ago I woke up way too early and realized that making these muffins was on my to-do list. Even though I was still half asleep and not in a mood to bake anything I pulled out my mixing bowls and between cups of coffee I measured the ingredients and stirred everything together and scooped the batter into tins and managed to get them in the oven! True to their name they are speedy to make and something you can accomplish while you are half asleep. And since I have not posted anything in some time I thought I better start with something very simple!
These are a variation of one of my most popular posts, the speedy bran muffins. I realized it would be an easy step to turn them into a vegan muffin, as the only animal product in that recipe is the egg. I was delighted to find that they are just as delicious without the egg; still soft and moist and lightly sweet.
There are many good reasons for following a vegan diet, whether you want to protect animals or eat food that requires less resources to produce. This is a handy recipe for anyone to have in their arsenal regardless of their other dietary choices. They are perfect if you are following a vegan diet or feeding vegan friends or if you simply forgot to buy eggs. Regardless of your reasons for baking these I am sure you will enjoy them!
Vegan Speedy Bran Muffins
Ingredients
- 1 cup boiling water
- 1/2 cup raisins
- 1/4 cup coconut oil
- 3 tablespoons cold water
- 1 tablespoon ground flax seed
- 1/3 cup light brown sugar
- 1 cup whole wheat flour
- 1 cup bran flakes (not bran cereal)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 375 degrees, and line a muffin tin with paper muffin cups.
- Pour the boiling water over the raisins and coconut oil in a medium sized bowl and allow to cool.
- In another small bowl mix together the cold water and the ground flax seed. Allow this mixture to sit for five minutes or so until it has thickened.
- Once the flax mixture has thickened combine it with the raisin mixture and stir in the brown sugar.
- In a large bowl whisk together the bran, whole wheat flour, baking soda, baking powder, salt and cinnamon.
- Make a well in the dry ingredients, and add the wet ingredients all at once, stirring them together just until combined.
- Scoop into muffin tins. bake for 15 to 18 minutes until they spring back when touched lightly. This recipe makes 12 muffins. They keep very well in the freezer for about 2 weeks.
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