These are a lighter, fluffier version of the classic fiber-enhanced combo that will knock everyone’s socks off, including those who usually run away (while screaming like banshees, for an extra pinch of melodrama) from bran-based goods.
Ingredients
- 1 tablespoon (15 ml) fresh lemon juice
- 15 tablespoons (220 ml) vegan milk
- 1⁄4 cup (60 g) unsweetened applesauce
- 1⁄2 cup plus 2 tablespoons (120 g) Sucanat
- 2 tablespoons (30 ml) neutral-flavored oil
- 1½ teaspoons pure vanilla extract
- 1½ cups (180 g) whole wheat pastry flour
- 1 cup (94 g) oat bran
- 1 teaspoon ground cinnamon or pumpkin pie spice mix
- 1½ teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon fine sea salt
- 1⁄2 cup (90 g) packed raisins
How to Make It
- Preheat the oven to 400°F (200°C, or gas mark 6). Line a standard muffin pan with paper liners.
- Place the lemon juice in a 1-cup (235 ml) measure. Top with the milk. Let stand for a few minutes; it will curdle and become like buttermilk.
- Transfer the milk mixture to a large bowl, add the applesauce, Sucanat, oil, and vanilla, and whisk to combine.
- In a medium-size bowl, combine the flour, oat bran, cinnamon or pumpkin pie spice, baking powder, baking soda, salt, and raisins.
- Add the wet ingredients to the dry, stirring until just combined.
- Fill the paper liners three-fourths full and bake for 16 to 18 minutes, or until firm on top and golden brown.
- Transfer the muffins to a cooling rack. Store leftovers in an airtight container in the refrigerator for up to 4 days.
