Whole Wheat Raisin Bran Muffins

Looks like Christmas was yesterday but it's been almost a month since all the feasts ended so I think it's about time to post a new recipe, a healthier one that will please your taste buds but won't make you feel guilty after eating 'that extra muffin'.

These wholesome vegan muffins make for the perfect breakfast with a cup of warm soy milk, they are quite fluffy and sweeter than you'd expect because the raisins add an extra touch of sweetness that will surprise you, especially those  who are not used to eat bran-based goods.

If you are not very keen on raisins or you want a more nutty taste simply half the amount of raisins and add 1/4 cup of walnuts.

Receta en español aquí!

Whole Wheat Raisin Bran Muffins

(Recipe adapted from the book 'Whole grain vegan baking')

Ingredients

(makes 12 muffins)

1 tbsp fresh lemon juice.

15 tbsp vegan milk.

1/4 cup unsweetened applesauce.

1/2 cup plus 2 tbsp brown sugar.

2 tbsp sunflower oil.

1 1/2 tsp pure vanilla extract.

1 1/2 cup whole wheat pastry flour.

1 cup oat bran.

1 tsp ground cinnamon.

1 1/2 tsp baking powder.

1/2 tsp baking soda.

1/2 tsp fine sea salt.

1/2 cup raisins.

Directions

Preheat oven to 400ºF (200ºC) and line a muffin pan with paper liners.

Place the lemon juice in a 1-cup (235ml) measure and top with the milk. Set aside for a few minutes, it will curdle and become like buttermilk. That is (normally) an essential step when you are making vegan baked goods.

Transfer the milk mixture to a large bowl, add the applesauce, brown sugar, oil and vanilla, and whisk to combine.

In a medium mixing bowl, combine the flour, oat bran, cinnamon, baking powder, baking soda, salt and raisins.

Add the wet mixture to the dry ingredients, stirring just until combined.

Fill the paper liners 3/4 full and bake for 16 to 18 minutes, until firm on top and golden brown. If you are not sure when your muffins are ready remember to insert a toothpick in the center of a muffin to see if it comes out clean.

Once baked transfer the muffins to a cooling rack.

Store in an airtight container in the refrigerator for up to 4 days.