Vegan Bran Muffins

Oat Bran Applesauce 'n Raisin Muffins

1 cup oat flour
1 cup oat bran
1/2 cup rolled oats (or can use quick oats)
1 cup spelt flour
1/3 cup unrefined sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp (rounded) sea salt
1 tsp cinnamon
½ tsp ground allspice
1/4 tsp ground ginger
1/3 cup organic raisins (or combination of raisins and cranberries)
1 cup (little scant) unsweetened applesauce
½ cup vanilla or plain non-dairy milk
¼ cup pure maple syrup
1 tsp lemon zest (optional)
1 tbsp freshly squeezed lemon juice (can use apple cider vinegar, but lemon juice is preferable)
¼ cup organic canola oil

Preheat oven to 375 degrees. In a large bowl, add oat flour, oat bran, quick oats, spelt flour, unrefined sugar, baking powder, baking soda (sift in the powder/soda), salt, cinnamon, allspice, ginger, and raisin. Stir through to combine well. In a separate bowl, combine applesauce, milk, maple syrup, lemon zest, lemon juice, and oil. Stir through, and then add wet mixture to the dry ingredients. Mix through until just well combined. Scoop batter into lined muffin tins (filling 12). Bake for 19-20 minutes, until muffins are set in the centre (test by inserting a toothpick or skewer in the centre of a muffin). Remove from oven, cool for a couple of minutes in the pan, and then transfer muffins to cool on a cooling rack.

Notes:

1) Chopped walnuts or pecans would be a tasty addition to the batter (about 1/4 - 1/3 cup).

2) These muffins are best fresh, after cooling. The texture is softer and less crumbly than after refrigerating.


http://viveleveganrecipes.blogspot.com/2009/11/oat-bran-applesauce-n-raisin-muffins.html