When I decided to go muffin crazy, I searched through all my recipe books to glean ideas and maybe find some recipes I’ve overlooked. I did not come out of that search empty-handed. This Raisin Bran muffin recipe is just one great find from my King Arthur Flour Baker’s Companion. I’ve altered it to make it vegan, plus a few tweaks for taste.
I used a blend of whole wheat pastry flour and unbleached all purpose flour and used coconut sugar instead of brown sugar. I always use almond milk, but you can use the non-dairy milk of your choice. I also only put raisins in half of the batch. I put a bonus raisin atop the six featuring raisins so they’d be quickly identifiable.
These muffins are so light and moist! I really enjoy the rich flavor of the molasses. Each muffin contains about 4g of dietary fiber, so that’s a plus. I took one to work for my snack, and even the elementary school kids thought they looked tasty! One fifth grade girl even asked to smell the muffin and she promptly smiled and exclaimed, “oh, that smells so good!” I am definitely going to make these again and, of course, experiment with variations.
Yield: 12 muffins
Raisin Bran Muffins
- 1 cup vanilla almond milk
- 1/3 cup organic canola oil
- 1/4 cup unsweetened applesauce
- 1/4 cup molasses
- 1/2 cup coconut sugar (or brown sugar)
- 3/4 cup wheat bran
- 1/2 cup old fashioned rolled oats
- 1 1/2 teaspoons cinnamon
- 1/8 teaspoon nutmeg (optional)
- 1/2 teaspoon salt
- 1 1/4 cup whole wheat flour or unbleached all purpose flour
- 1 tablespoon baking powder
- 1 cup raisins
Gather together all of your ingredients. In a a medium-sized mixing bowl, whisk together the almond milk, oil, applesauce, molasses, and brown sugar. Mix in wheat bran and oatmeal. Set aside for 15 minutes; the oats and bran will absorb some of the liquid and soften. Preheat oven to 425°F.
In a separate mixing bowl, whisk together the remaining dry ingredients. Be thorough and make sure no lumps of baking powder or flour remain. Mix in the raisins.
Add the dry mixture to the wet mixture, stirring until just blended.
Lightly grease 12 muffin cups or use paper-liners. Fill each cup almost to the top.
Bake for 14 to 18 minutes, or until cake tester or toothpick inserted into the middle comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.