Wholesome Vegan Oat Bran Muffins

Wholesome Vegan Oat Bran Muffins Recipe

Prep time: 15 Mins

Cook time: 16 Mins

Yields: 24 mini muffins & 9 regular muffins

It's difficult to believe that these delicious muffins are vegan and loaded with a lot of healthy ingredients including oat bran.

Dry Ingredients:

Wet Ingredients:

Instructions

Preheat oven to 375F/190C for 15 minutes. Line required muffin tins with paper liners or grease it with a non stick cooking spray.
In a large bowl, stir together the dry ingredients and make a well in the center.
Similarly combine together the wet ingredients in a separate bowl. Just stir it well with a whisk.
Pour the wet mixture of the dry ingredients and stir until just combined. Do not over-mix.
Spoon the batter into prepared muffin tins.
Bake in the preheated oven for 10 minutes for the mini muffins and around 16 minutes for the regular size muffins. The time mentioned in the original recipe was about 20 minutes, but when I did the toothpick test around 15 minutes I saw that the muffins were almost done, so just left it for one more minute.
Leave the pan on the wire rack for just 5 minutes and transfer the muffins directly to the cooling rack. If the muffins are left in the pan for more than 5 minutes the muffins will start to condense.

My Notes:

I just washed the carrot, apple and zucchini. Did not peel it before grating.
Zucchini was not used in the original recipe, instead 2 apples were used and 1/2 cup skim milk. Since I used grated zucchini it started secreting water and so used only 1/4 of liquid (water in this case to make it vegan). So if you are using all apples, you may want to use another 1/4 cup of liquid or add less or more according to the consistency of the batter.
Also 2 teaspoons of cinnamon was used. Since I'm not a cinnamon fan I used 1 teaspoon of cardamom instead and actually felt that even that was more. If you are not a spice fan like me even 1/2 teaspoon should be fine.
Once the dry and wet ingredients are mixed together you may notice that the mixture is very tight unlike the usual muffin batter. Don't worry though because the zucchini starts secreting water and makes it right.
The mini muffin cups hold roughly about a tablespoon of the batter and fill the regular size muffin to the top of the tin. Since this muffin batter is thick it does not rise a whole lot, so you don't have to worry about the muffins overflowing.
The original recipe mentions that it will yield 18 regular size muffins. Since I wanted to pack it for my son's lunch I first filled a 24 mini muffin tin and the rest of the batter was just enough for 9 regular muffins. Had I spooned the batter among the 9 muffin cups I would have got even beautiful muffins with bigger tops.