added this 18 years ago
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?
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.
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.
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! :)
i loved these! i made a few changes...ok so a lot of changes- pastry flour instead of white, 1c of water instead of soymilk, wholesome sweeteners zero instead of sugar and frozen mango instead of blueberries. oh, and i added 1tsp cinnamon. i made jumbo muffins and they baked for 27min. good stuff!!
These were super delicious muffins!! And so easy to make too! I did a few substitutions..... I used 1/2 whole wheat and 1/2 whole wheat pastry flour and used turbindo raw sugar instead of the brown sugar.
Oh, and I put in fresh cut pears, as someone had suggested. I don't know if I would do pears again; they didn't soften as much as I thought they would while baking but...still very good! I will make this again!
By the way, this recipe is almost identical to the 'low fat bran muffin' also on this site; that recipe calls for an extra 1/4 c of mashed banana. I was trying to decide which one to do before I realized-hey they are the same!
I love these! so moist and delicious!
Excellent recipe. Perfect texture too -- not too dense or too moist. I used half wheat flour, half all purpose flour. Didn't have blueberries so I used a 1/2 cup dried cranberries instead.
I'm so happy to have found this recipe! I just made another type of vegan bran muffin i found on the site, but they turned out super... dense, and not too flavourful. I can't wait to try these, and i hope that mine look (and taste) as good as yours do blushmuffin!
The first time I made these, I used oat bran (that was all I had) and they were pretty good. The second time around I tried wheat bran and wow, where these ever good! Instead of 3/4 cup of fruit, I used 1 cup because I like more fruit in my muffins. I think for more variation, I will try soaking the bran in mashed bananas or maybe even pureed pumpkin...I'll report the results!
I gave these 4 stars, because they were tasty but SUPER moist - as in, almost TOO moist, bordering on wet. I even cooked them for an extra 10 minutes. Did anyone else experience this? Next time I might use extra flour or less liquid. I used all whole-wheat flour, but otherwise followed the recipe exactly. Thanks!
Pages