Monday, September 3, 2012

Vegan Raisin Bran Muffins

The first day of fall is upon us! Kids are going back to school and life getting back to its usual speed; I find it so easy on busy mornings to run out of time for breakfast, which l know wrecks havoc on my metabolism, and makes me ravenous and more likely to crave something unhealthy for lunch.

The solution? Try these easy, fast, healthy and yummy muffins for a perfect breakfast for people on the go! I'm a big fan of bran muffins! They're healthy, and full of fiber that keeps me full all morning! 

Make these tonight and be ready to go tomorrow morning!

You can store these in freezer if you don't want to eat them all in one go.  Just pull one out in the morning on your way out the door. By the time you get to work, it should be defrosted and ready to enjoy!

I love these as is, but I'm a compulsive experimenter, so here are some of my ideas for future batches. Instead of using applesauce, I'm thinking about trying pureed prunes for even more fiber. I'm also considering adding half a banana or maybe some cooked apple for some extra flavor. Experiment at home and let me know what you think!

Here's The Skinny:

Per muffin: 160 calories, 6 grams of fiber, 4 grams of protein


Makes 10 muffins

1 1/4 cups whole wheat flour
1/4 cup lightly packed brown sugar
1/4 tsp salt
1 Tbs baking powder
1/2 tsp ground cinnamon
2 cups all-bran cereal
1 1/4 cups original almond milk
2 Tbs coconut oil
1/4 cup apple sauce
1 tsp vanilla extract
1/2 cup raisins

1) Preheat the oven to 400, and line 10 cups of a muffin tin with liners.
2) Combine the cereal and almond milk, and let sit until the bran becomes soft and mushy, about 5 minutes.

3) While the cereal sits, whisk together the flour, sugar, salt, baking powder, and cinnamon.

4) Add the coconut oil, apple sauce, and vanilla extract to the soaked bran, and beat with a hand mixer until combined. Then stir in the flour mixture until just combined. Lastly, stir in the raisins!

5) Using an ice cream scoop, distribute the muffin dough into 10 lined muffin cups.

6) Pop into the oven for 20 minutes, rotating halfway through so they cook evenly.

Note: The muffins will come out of the oven is basically the exact same shape as they are when they go in, so you may want to smooth the tops before baking

I love these with a little bit of fruit preserves (not included in calorie count). Yum!

Enjoy the beginning of fall! It's my favorite season, and some of my favorite flavors - stay tuned for pumpkin recipes to come!

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