Vegan Pumpkin Bran Muffins Recipe | #ratingval# from #reviews# reviews | |
Prep time: 20 Mins
Cook time: 18 Mins
Yields: 12 Muffins
Whole grain, protein packed, low sugar, vegan pumpkin bran muffins good for breakfast, snack or dessert.
- 1 and 1/4 cups all-bran cereal (flakes)
- 1 cup whole wheat pastry flour
- 1/2 cup raisins
- 1/4 cup hemp seeds
- 1/4 cup ground flax seed
- 3 tablespoons protein powder (I used plant based)
- 1 and 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 cup non-dairy milk (I used almond milk)
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 1/2 cup coconut palm sugar
- 1/4 cup avocado oil
- whole wheat pastry flour - equal parts all-purpose flour and whole wheat flour
- raisins - dried cranberries
- hemp seeds - sesame seeds
- protein powder - wheat germ
- apple cider vinegar - white vinegar
- almond milk - any milk
- coconut palm sugar - brown sugar
- avocado oil - any oil of your choice
- Preheat oven to 400F/190C for 15 minutes. Line a 12 cup muffin pan with paper liners.
- In a large bowl stir together the dry ingredients and set aside.
- In another medium size bowl mix together wet ingredients. Beat it well with a wooden spoon.
- Pour the wet ingredients over the dry mix and combine until just moistened. You may need to add another tablespoon or two of water/milk to get the right consistency.
- Use an ice cream scoop or a 1/3rd measuring cup to fill the paper liners with muffin batter. Divide the batter evenly among the 12 cups and bake for 17-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done in 18 minutes.
- I used Complete Green Protein powder which is a plant based protein shake. This is sweetened with Stevia so it's very sweet and because of that I cut back the sugar from 3/4th cup to 1/2 cup.
- I used coconut palm sugar because it has low GI value when compared to brown sugar.