Vegan Pumpkin Bran Muffins Recipe
Whole grain, protein packed, low sugar, vegan pumpkin bran muffins good for breakfast, snack or dessert.
Ingredients
DRY INGREDIENTS:
- 1 and ¼ cups all-bran cereal (flakes)
- 1 cup whole wheat pastry flour
- ½ cup raisins
- ¼ cup hemp seeds
- ¼ cup ground flax seed
- 3 tablespoons protein powder (I used plant based)
- 1 and ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon baking powder
- ¼ teaspoon salt
WET INGREDIENTS:
- 1 tablespoon apple cider vinegar
- 1 cup non-dairy milk (I used almond milk)
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ½ cup coconut palm sugar
- ¼ cup avocado oil
SUBSTITUTIONS:
- whole wheat pastry flour - equal parts all-purpose flour and whole wheat flour
- raisins - dried cranberries
- hemp seeds - sesame seeds
- protein powder - wheat germ
- apple cider vinegar - white vinegar
- almond milk - any milk
- coconut palm sugar - brown sugar
- avocado oil - any oil of your choice
Instructions
- Preheat oven to 400F/190C for 15 minutes. Line a 12 cup muffin pan with paper liners.
- In a large bowl stir together the dry ingredients and set aside.
- In another medium size bowl mix together wet ingredients. Beat it well with a wooden spoon.
- Pour the wet ingredients over the dry mix and combine until just moistened. You may need to add another tablespoon or two of water/milk to get the right consistency.
- Use an ice cream scoop or a ⅓rd measuring cup to fill the paper liners with muffin batter. Divide the batter evenly among the 12 cups and bake for 17-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done in 18 minutes.
Notes
- I used Complete Green Protein powder which is a plant based protein shake. This is sweetened with Stevia so it's very sweet and because of that I cut back the sugar from ¾th cup to ½ cup.
- I used coconut palm sugar because it has low GI value when compared to brown sugar.
