Gluten Girl Bran Muffins (Vegan!)
To those who consider bran muffins the worst kind of muffin: who hurt you?
I’ll admit they can be lumpy and bumpy, but it’s what inside that counts! These muffins are basically superfoods in pastry form! I call them my Gluten Girls because in my opinion, they perfectly capture so many of the wonderful elements of wheat. They’re chock full of fiber from wheat bran, whole oats, wheat germ, bulgur, and whole wheat flour! They’re also completely plant-based!
If you’re new here, I myself am a Gluten Girl. Wheat is such a magical grain! It offers so many dietary benefits and is an affordable, easily accessible source of nutrients, vitamins, and protein! Wheat germ (the heart of the kernel) is full of Vitamin E, folic acid, and more! Wheat bran (the outer layer of the wheat kernel) is rich in fiber which produces a prebiotic effect which can improve your gut microbiome! What’s not to love about this tiny little powerhouse?
The best part of all: even with all of that wheat and delicious gluten these babies are unbelievably delicate. A combination of applesauce and oat milk lends the perfect amount of moisture: possibly the most critical element in a good bran muffin. For even more fiber and even more fun, the toasted pepitas on top add perfect crunch and color! Or, you can get nutty— or even coconut-y!
Again, while these muffins are not for the gluten faint-of-heart, they are vegan! That means you can share the love and spread the bran muffin gospel with even more of your friends. Even better, they’re so easy to customize according to your tastes. If you’re not a fan of oat milk or don’t have any on hand, use any other kind of plant-based milk. Looking for even more texture? This recipe is a perfect base and will gladly accommodate any nuts, seeds, or dried fruit you feel like throwing in!
Ingredients:
1 cup oat milk
1 tablespoon white vinegar *
1/2 cup applesauce (unsweetend)
⅓ cup vegetable oil
⅓ cup brown sugar (unpacked)
1 teaspoon vanilla extract
2 tablespoons flax meal
1 cup whole wheat flour
½ cup wheat bran
½ cup wheat germ
½ cup bulgur
½ cup whole oats
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¼ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon allspice
½ cup chopped nuts, seeds, or dried fruit (optional)
Instructions:
Preheat oven to 425°. Very lightly grease a 12-count muffin pan** or line with paper cups.
In measuring cup, combine oat milk, apple cider vinegar, and flax meal. Set aside for about 5 minutes and allow to mixture to “curdle” and thicken slightly.
Add applesauce, brown sugar, vegetable oil, vanilla, and your milk mixture to a large bowl.
Using a food processor or small blender, lightly pulse the whole oats. About half of the oats should be somewhat powdery, with the other half mostly intact.
In a smaller bowl, mix whole wheat flour, wheat bran, wheat germ, oat bran, and the blended oats. Add baking soda, baking powder, salt, cinnamon, and allspice. Thoroughly mix all dry ingredients.
Gently fold the dry ingredients into the wet.
After ingredients are combined, add in desired nuts, dried fruit, seeds, etc. Be careful to only fold the batter one or two more times to incorporate your mix-ins.
Allow batter to sit for about 5 minutes until it slightly thickens.
Using a large cookie scoop (I use a size 20), scoop batter into prepared muffin pan, filling almost to the top. Sprinkle with desired toppings.
Bake for 18 minutes or until a toothpick comes out clean. They will continue to bake slightly after being removed. After baking, allow the pan to cool on a wire rack for about 10 minutes.
Tips and Tricks:
* White vinegar is ideal, but use the most neutral option you have on hand (AVC works well).
** This recipe will make 12 standard sized muffins or 6 extra-large muffins. It also halves and multiplies very easily!
