magpie diner's Note:
"Veganized" (?) from the recipe on the package of oat bran. This also uses spelt flour instead of regular wheat, of course you could use regular flour instead. I was pleasantly surprised at how well these turned out - really light, maybe a little crumbly due to the spelt. In a nutshell, really good and all the benefits of the oat bran!
My Private Note
Units: US | Metric
- 1 1/2 cups soymilk
- 2 teaspoons lemon juice
- 1 1/2 cups oat bran
- 1 1/4 cups spelt flour (I used light spelt flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup canola oil (or sub another light oil like grapeseed)
- 1 Ener-G Egg Substitute (or your fave egg replacer)
- 1/2 teaspoon vanilla
- 1/2 cup dry sweetener (I use organic sugar)
- 1 cup blueberries (fresh or frozen, mixed berries work too)
- 1Preheat oven to 375 degrees.
- 2In a medium bowl mix together the soy milk and lemon juice, set aside for a few minutes to thicken up (curdle). Once it has thickened a little (usually 5 minutes) add in the oat bran and set aside.
- 3In a large mixing bowl add the flour, baking powder, baking soda and salt.
- 4Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
- 5Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
- 6Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.
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Nutritional Facts for Oat Bran & Blueberry Muffins With Spelt (Vegan)
Serving Size: 1 (751 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 106.1
- Calories from Fat 67
- Total Fat 7.5 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 249.4 mg
- Total Carbohydrate 11.2 g
- Dietary Fiber 2.5 g
- Sugars 1.5 g
- Protein 3.5 g
The following items or measurements are not included:
Ener-G Egg Substitute