Friday, March 17, 2006

Big Beautiful Vegan Bran Muffin

As I said in THE BAKEHOUSE blog I would post the recipe for my breakfast this morning if I knew how. I am working on figuring this out and now have "thebakehouse-recipes" blog. The next step will be to create a link between the bran muffin and the recipe.

These are every diet friendly: fat free, 2.5 weight watchers flex points, high fiber, very low sugar, did I mention dairy and egg free....

You can make the batter and leave in the frig, ready to bake when you are. I usually make the whole 2 dozen and freeze, ready to microwave when I want one.

Preheat oven to 350. I use unbleached wax coated muffin papers lightly sprayed with oil sold by Frontier Coop. Reynold's foil will work when coated with oil also, since these muffins are fat free they will stick horribly to regular paper muffin cups.

In a large mixing bowl combine wet mixture:
4 1/2 C raw wheat bran (arrowhead mills)
6 Cups soymilk (I warm mine)
1 1/2 C raising or dried currants
1 1/2 C unsweet applesauce
1 1/2 tsp sea salt
3/4 C sugar
1 1/2 tsp KAL brand stevia extract powder (brand name is important!! Stevia is expensive and can taste nasty... this is the only brand I like) This is a natural herb and can be used to sweeten, it provides zero calories and 1 1/2 tsp adds 1 1/2 cup sweetening power.

Dry Mixture:
3 Cups whole wheat PASTRY flour
3 Cups unbleached organic all purpose flour (King Arthur)
1 Tablespoon EACH baking soda AND baking powder
2 Tablespoon cinnamon

Combine dry into wet, mix briefly. You can store in a large tightly covered container in the refrigerator for up to two weeks. To bake, spoon thebatter into the muffin cups ... I pack them full and even a bit above to make 24 muffins. You could make 36 regular size and not fill cups so full. I like big muffins! Bake 25 - 30 minutes. I have a convection oven with a baking stone in it.... ovens do vary some. These muffins will firm some as they cool.

Since these are fat free I freeze them on the day that I make them and remove them from the freezer for microwave right before serving (warm in microwave). Being fat free they stay moist that way.

I have varied this recipe by adding a couple shredded carrots, crushed pineapple, chopped apple. You could replace some the applesauce with oil if desired up to 1/2 C. If any one has a wheat allergy barley flour could replace the whole wheat pastry and spelt could replace the all purpose flour, it works because I have made these with the flour variation.


Anonymous said...

These are soooooooo good! I've been looking for a vegan bran muffin recipe for a while after I had the Zen bakery ones (found in Trader Joe's).

Now I can make something similar at home - they are truly delicious!

Thank you for sharing the recipe.

Linda L.

Charla said...

I totally agree! KAL Stevia is the only brand I buy, too. I bought a different brand once, and it had an aftertaste to it.
The muffins sound delicious!

Anonymous said...

I just wanted to add that I've been making these muffins for a few weeks and everyone loves them!

I don't have access to stevia. Here is what I've been doing: mashing an overripe banana and replacing an equal volume of applesauce with it. I also use defatted soy flour instead of white flour, which adds a ton of protein! I just love these muffins!

Anonymous said...

any idea how many carbs equals 2.5 weight watchers flex points? I have diabetes and must count carbs and this info would helpful to know.



Anonymous said...

I have never used kal brand stevia, but the stevia at trader joes is NOT VEGAN, it has lactose derived from milk.

Anonymous said...

Just made this and they are delish! I substituded honey for the sugar and left out the stevia alltogher. They are not sweet muffins, but I don't like my bran muffins sugary. They are so incredibly moist, great texture. I made 24, I also love the huge muffins and the size was perfect.
Am curious how this recipe is with oat bran instead of wheat bran, though, will try that next time.

Anonymous said...

Yum!! I made these yesterday... thank you so very much for sharing the recipe! I also left out the stevia, and found that they still turned out great. They are quite filling, which is wonderful!

I love how it's a double recipe. I'm a student, and sometimes need to just grab something quick-- so it's great that I could freeze a bunch and just have them there waiting for me! :)

Thanks again!!

Anonymous said...

I made these yesterday and had one for breakfast this was awesome! Thanks for the great recipe!

p.s. I couldn't find raw wheat bran at my grocery store so i bought bran flakes and crushed them up with a rolling pin. They taste great!

Thank you!

Anonymous said...

These are absolutely amazing! I omitted the sugar and stevia, added some honey and replaced soy milk with vanilla light muscle milk to add a little protein power! I also substituted blueberries for the currants. There is only one problem with them... I CAN NOT stop eating them. I used jumbo muffin cups and I made a half batch (made 7) and I had to make another batch when I was down to only 2 left. oops :) This time I used two mashed ripe bananas as my fruit of choice

Anonymous said...

These are fantastic and a great way to help me in my transition to a compassionate diet!!! Thank you sooo much!!!

Anonymous said...

Anyone know how many calories are in these? I did the larger ones and also made 24 muffins from this recipe. Omitted Stevia, used only between 1/2-3/4 C honey in place of the sugar.