This recipe was updated in 2021 with some changes to improve the moisture. If you prefer the original recipe, see the modifications to make in the post above!
Author: adapted from Goodbaker
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
¾ cup wheat bran
½ cup whole wheat pastry flour (can sub all-purpose flour)
⅓ cup soy flour
⅓ cup rolled or quick oats
⅓ cup ground flaxseed
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
½ cup raisins, dried blueberries, craisins, or chopped walnuts (optional)
1¼ cups applesauce
½ cup maple syrup (can sub agave nectar or honey, if not strictly vegan)
¼ cup oil
¼ cup dairy-free milk beverage
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F and line 12 muffin tins with cupcake liners.
In a large bowl, whisk together the wheat bran, wheat flour, soy flour, oats, flaxseed, baking powder, cinnamon, baking soda, and salt. Stir in the dried fruit or nuts, if using.
In a medium bowl, whisk together the applesauce, maple syrup, oil, milk beverage, and vanilla.
Add the wet ingredients to the dry ingredients, and mix just enough to combine. Do not over-mix. A few dry lumps are okay.
Spoon the batter into your prepared muffin tins.
Bake the muffins for about 18 minutes, or until the tops turn golden.