Raisin-Cran-Bran Muffins… date-sweetened, vegan and oil-free!


I made these scrumptious bad boys this morning because… baby, it's cold outside! It was a great way to warm up my kitchen, not to mention a good way to fuel up my body for a busy day. Using traditional wheat bran was a fail-safe way to go. I imagine though, that you could use oat bran if you want to experiment and have a gluten-free version. I haven't tried that yet so if you do, please share with us the results!

Are you a fan of bran muffins? I am! I love that they are not too sweet… perfect for breakfast. These are light yet hearty, airy, moist and slightly crumbly with wonderful pops of sweetness from the raisins and the dried cranberries. Of course, you could just use raisins, but adding cranberries creates a more festive treat for the holiday season, don'tcha think? Try to find fruit-sweetened, dried cranberries. Many health food stores carry them in their bulk sections this time of year.

Without further chatter, here they are…

Ingredients:

~ dry
  • 2 cups wheat bran
  • ½ cup blanched almond flour
  • ⅓ cup brown rice flour
  • 1 TBS flax meal
  • 2 tsp baking powder
  • 2 tsp baking soda
  • ¼ tsp ground nutmeg
  • ½ cup organic raisins
  • ½ cup fruit-sweetened, dried cranberries
~ wet
  • ½ heaping cup pitted medjool dates
  • 1½ cups unsweetened, plant-based milk (I used soy)
  • ½ cup unsweetened applesauce
  • 2 tsp lemon juice


Directions:
  1. Preheat oven to 350° F.
  2. Prepare a 12-count muffin tin with paper liners or lightly grease. If you're using paper liners, you may want to spray them with some spray-oil. Otherwise the muffins will stick a bit after baking. Remember, other than the small amount of almond flour, there is ZERO oil of any kind in these.
  3. Mix all dry ingredients together, whisking well to combine.
  4. Blend the dates with the milk and the lemon juice until smooth. Add the applesauce and blend for a second or two on low to combine.
  5. Add the wet ingredients to the dry and stir well to combine.
  6. Fill the muffin cups, using a heaping ¼ cup per muffin.
  7. Bake for 30 minutes until a toothpick inserted in the center of a muffin comes out clean.


Makes one dozen muffins. Enjoy!

Healthy trails,

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