Blueberry Maple Bran Muffins
Wholesome vegan blueberry maple bran muffins made with wheat bran, maple extract, molasses, and fresh or frozen blueberries. Hearty, tender, and ready in 40 minutes. The muffin you actually want for breakfast.
Ingredients
- Cooking spray
- 1 cup vegan milk soy, almond or oat
- 1 tablespoon apple cider vinegar
- 1 1/3 cups wheat bran
- 1 cup all-purpose flour or whole-wheat pastry flour
- 1/3 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1/4 cup unsweetened applesauce
- 2 tablespoons light molasses
- 2 teaspoons maple extract
- 1 teaspoon pure vanilla extract
- 1 cup blueberries fresh or frozen
Instructions
- Preheat the oven to 350°F. Lightly spray a 12-cup muffin pan with cooking spray.
- Combine the milk and apple cider vinegar in a medium bowl and set aside to curdle.
- In another medium bowl, mix together the wheat bran, flour, sugar, baking powder, baking soda, and salt. Make a well in the center and add the curdled milk, oil, applesauce, molasses, and both extracts. Stir the wet ingredients together in the well, then mix the wet and dry ingredients together just until the dry ingredients are moistened. Do not overmix. Fold in the blueberries.
- Fill each muffin cup most of the way full. Bake for 22 to 28 minutes, using the longer time if your blueberries were frozen. The tops should feel firm to the touch. No batter should appear when you insert a toothpick.
- When cool enough to handle, about 10 minutes, transfer to a cooling rack.
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