Healthy Vegan Bran Muffins
Recipe: #10041
July 08, 2013
Categories: Brunch, Fathers Day, Picnic, Potluck, Oven Bake, Heart Healthy, High Fiber Low Cholesterol, No Eggs, Non-Dairy, Vegan, Kid's Lunches, Flour, Muffins, more
"It’s hard to believe that these delicious eggless cholesterol-free muffins are vegan and loaded with a ton of healthy ingredients!"
Original is 14-18 servings
Ingredients
Nutritional
- Serving Size: 1 (102.3 g)
- Calories 241.2
- Total Fat - 10.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 1 mg
- Sodium - 359.2 mg
- Total Carbohydrate - 39 g
- Dietary Fiber - 5.2 g
- Sugars - 20 g
- Protein - 2.7 g
- Calcium - 59.9 mg
- Iron - 1.6 mg
- Vitamin C - 3.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degreesF.
Step 2
Line 14-18 regular size muffin tins with paper liners or grease it with a non stick cooking spray.
Step 3
In a large bowl, stir together the first seven dry ingredients and make a well in the center.
Step 4
Combine together the all remaining wet ingredients in a separate bowl until combined.
Step 5
Pour the wet mixture of the dry ingredients and stir until just combined. Do not over-mix (if the batter is too dry add in more soymilk, water or juice).
Step 6
Spoon the batter almost to the top into prepared muffin tins.
Step 7
Bake for about 16-20 minutes or until baked.
Step 8
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.
Tips
No special items needed.
0 Reviews
You'll Also Love
