Vegan Oat Bran Muffins Recipes

VEGAN OAT BRAN MUFFINS

Vegan Oat Bran Muffins image

Make and share this Vegan Oat Bran Muffins recipe from Food.com.

Provided by quendi

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 cups oat bran
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup soymilk (I like to use Silk brand)
4 ounces egg substitute (for 2 eggs)
1/4 cup molasses or 1/4 cup honey
2 tablespoons unsweetened applesauce
1/2 cup raisins (optional)

Steps:

Pre-heat the oven to 425°F.
Line 12 muffins cups with paper baking cups, or spray with non-sick cooking spray.
Combine dry ingredients in mixing bowl.
In separate bowl, combine soymilk, egg replacer, molasses, and applesauce.
Add the wet ingredients to the dry and stir until just moistened. Stir in rasins.
Fill muffins cups until about 3/4 full.
Bake 15-17 minutes, until golden brown, or until toothpick comes out clean.
Makes 12 muffins.

Nutrition Facts : Calories 96.3, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.1, Sodium 142.1, Carbohydrate 21.6, Fiber 2.7, Sugar 8.7, Protein 4.8

OAT BRAN & BLUEBERRY MUFFINS WITH SPELT (VEGAN)

Oat Bran & Blueberry Muffins With Spelt (Vegan) image

"Veganized" (?) from the recipe on the package of oat bran. This also uses spelt flour instead of regular wheat, of course you could use regular flour instead. I was pleasantly surprised at how well these turned out - really light, maybe a little crumbly due to the spelt. In a nutshell, really good and all the benefits of the oat bran!

Provided by magpie diner

Categories < 60 Mins

Time 50m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 1/2 cups soymilk
2 teaspoons lemon juice
1 1/2 cups oat bran
1 1/4 cups spelt flour (I used light spelt flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil (or sub another light oil like grapeseed)
1 Ener-G Egg Substitute (or your fave egg replacer)
1/2 teaspoon vanilla
1/2 cup dry sweetener (I use organic sugar)
1 cup blueberries (fresh or frozen, mixed berries work too)

Steps:

Preheat oven to 375 degrees.
In a medium bowl mix together the soy milk and lemon juice, set aside for a few minutes to thicken up (curdle). Once it has thickened a little (usually 5 minutes) add in the oat bran and set aside.
In a large mixing bowl add the flour, baking powder, baking soda and salt.
Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.

Nutrition Facts : Calories 106.1, Fat 7.5, SaturatedFat 0.7, Sodium 249.5, Carbohydrate 11.2, Fiber 2.5, Sugar 1.6, Protein 3.5

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