Recipe by magpie diner
"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!
Top Review by laurenlikesfood
This is a great recipe! I recently went wheat-free and am so thankful for Spelt flour. I love the texture from the oat bran, too, and found that these were still fluffy and moist, unlike some bran muffin recipes. I used a diced granny smith apple instead of blueberries but can't wait to try it with blueberries. Healthy and delicious. Bravo!
- 354.88 ml soymilk
- 9.85 ml lemon juice
- 354.88 ml oat bran
- 295.73 ml spelt flour (I used light spelt flour)
- 4.92 ml baking powder
- 4.92 ml baking soda
- 2.46 ml salt
- 78.07 ml canola oil (or sub another light oil like grapeseed)
- 1 Ener-G Egg Substitute (or your fave egg replacer)
- 2.46 ml vanilla
- 118.29 ml dry sweetener (I use organic sugar)
- 236.59 ml blueberries (fresh or frozen, mixed berries work too)
Directions See How It's Made
- Preheat oven to 375 degrees.
- In 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.
- In a large mixing bowl add the flour, baking powder, baking soda and salt.
- Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
- Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
- Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.