Vegan Banana Bran Muffins

Since David was home today for the MLK holiday, I made muffins while he worked on figuring out this blogging/picture thing.

For some reason, I was having a craving for old-school bran muffins. I checked some of my newer vegan cookbooks, and then decided what I wanted was more likely to be found in an old-fashioned omni cookbook. I pulled out the old favorite, The Better Homes and Gardens New Cook Book (that red and white checked one your mom and grandmom used) and found a banana bran muffin recipe. I veganized it, and here it is. It works great, but I think next time I’m changing the sugar to Sucanat, and doubling it. I really wanted them to be sweeter.

Vegan Banana Bran Muffins

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Recipe By: LTB (adapted from BH&G)
Serves 12

Ingredients:

1 cup whole wheat pastry flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 cup wheat bran

2 tablespoons flax seed

4 tablespoons water

1 cup ripe banana, mashed

1/4 cup soy milk

2 tablespoons canola oil

Directions:

Preheat oven to 400 F. Prepare 12-cup muffin tin by spraying with pan spray or lining with paper liners.

Sift together flour, sugar, baking powder, and salt. Stir in bran.

Grind flax seeds in dry blender jar or spice grinder. Add remaining ingredients to blender, blend ’til smooth, and then add to dry ingredients.

Mix just until moistened (don’t overmix). Fill muffin tins almost full.

Bake at 400 F for 15 minutes, or until cake tester comes out clean.


When the muffins are ready, let them cool for just a few minutes in the pan before turning them out. If you leave them in the pan to cool, the crusts will steam and get soggy.

If you want to keep your muffins warm for just a few extra minutes during breakfast, you can turn them halfway out of their cups, leaving them on their sides in the pan. That way, the steam can evaporate but the residual heat from the tin will keep them from getting cold too quickly.

Drink at least one extra glass of water with every muffin, or they’ll do the exact opposite of what you expect from a bran muffin.  And don’t overdo it if you aren’t used to a high fiber diet.  Freeze the leftovers and eat them one or two at a time.

9 Comments

Filed under baking, breakfast, muffins

9 responses to “Vegan Banana Bran Muffins

  1. Pingback: Vegan Muffins

    • leslierthanleslie

      Delicious. I found the batter to be a bit too heavy so I added vanilla and a bit more sugar, oil and soy milk. They turned out fluffy and flavourful. I just finished my first and I’m already thinking about my second. Thanks for the recipe.

  2. Lady Weasel

    Made this to the letter. They are pretty good, but there’s something missing.. Maybe some walnuts or raisins? What about adding some shredded carrot and a bit of cinnamon? Apple sauce? Just random thoughts here!

  3. organicgoddess

    Yeah – as I said, they need more sweetener, which would also make them moister. Maybe that’s not intuitive for most folks, but sugar dissolves (it’s in crystalline form when it’s dry, but it’s quite anxious to get back to its liquid form!) and makes baked goods moister.

    Grated carrots, raisins, walnuts — all those things sound good. I think this recipe is a good template, but it wasn’t quite what I was looking for. Use it as a jumping off point.

    They reheated nicely, though.

  4. Robert

    I wonder if the fluid measures are correct? There was only enough moisture to bring some of the dry ingredients together into lump (can’t call it batter or dough) with more dry ingredients watching from the sidelines. Volume was enough to 1/2 fill 8 of the 12 holes in the tray. Thoughts?

    • organicgoddess

      Add more fluid. Sorry – this was definitely supposed to be a “work in progress” kind of recipe, and I never went back to correct/improve it. Use it as a template, and then add more liquid to bring the batter up to the thick muffin batter kind of texture. I’ll try to get back to it to improve it, but I won’t guarantee it. I am taking a break from gluten, so it won’t be any time soon.

  5. Seven Stevens

    The muffins are delicious! One note: this reciepe makes 6, not 12 muffins.

  6. This recipe isn’t very sweet but it does taste wonderful with a drizzle of maple syrup or agave on top!!

  7. Ashley

    I added dates and extra banana. Also used honey instead of sugar.

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