Though our crazy oven makes baking a bit difficult (rumor has it we're going to get a new one soon, yea!), I couldn't resist trying my hand at some vegan baking. I went vegan for about a two week period in college, but soon decided that I couldn't live without dairy products. (Ice cream and cheese, I'm looking at you!) However, I'm all about trying new things in the kitchen, so after finding a recipe for low-fat blueberry bran muffins, I decided to veganize the recipe as well as tweak it in several places. The resulting muffins? Wow -- seriously yum. I'm definitely going to have to make these again.
Vegan Lemon-Blueberry Bran Muffins (printer-friendly version)
makes ~16 muffins
1 T ground flaxseed
3 T water
1 1/2 C wheat bran
1 C plain rice milk (or other non-dairy milk)
1/2 C unsweetened organic applesauce
2/3 C brown sugar
1/2 t vanilla extract
juice from 1/2 a lemon
zest from 1/2 a lemon
1/2 C unbleached all-purpose flour
1/2 C whole wheat flour
1 t baking soda
1 t aluminum-free baking powder
1/2 t fine sea salt
1 t ground cinnamon
1/4 t ground nutmeg
1 C fresh blueberries
1 T chia seeds [optional]
1. Preheat the oven to 375 degrees. Grease a muffin tin or line with paper liners.
2. Stir together the ground flaxseed and water. Set aside.
3. Mix together the rice milk and wheat bran. Let sit for 10 minutes.
4. Combine together the "egg," applesauce, brown sugar, and vanilla in a large bowl. Stir in the lemon juice, lemon zest, and wheat bran mixture.
5. In a small bowl, stir together the two flours, baking soda, baking powder, salt, cinnamon, and nutmeg with a fork.
6. Stir the dry ingredients into the wet ingredients. Fold in the blueberries. Stir in the chia seeds if desired.
7. Spoon the muffin batter into the prepared muffin tin.
8. Bake for 15-20 minutes, or until muffin tops (ha!) spring back when touched.
9. Remove from the oven and place muffins on a wire rack to cool.
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