These gingerbread bran muffins make a festive addition to your brunch spread during the holiday season. Make these gluten-free by using oat bran and your favorite gluten-free flour blend (I like Bob's Red Mill All-Purpose Baking Flour).
Yield: 12 muffinsAuthor: Sarah Sullivan
Gingerbread Bran Muffins
prep time: 30 MINScook time: 20 MINStotal time: 50 mins
1 tablespoon flaxseed meal
1/4 cup water
1 cup plant milk
1 tablespoon vinegar (white or apple cider)
1 cup all-purpose flour (or sub gluten-free)
1/2 cup coconut sugar
1 1/2 cups oat or wheat bran
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil (or sub applesauce for half)
1/3 cup molasses
1/2 cup raisins (optional)
Preheat oven to 375°F. Grease muffin cups or use paper muffin liners.
Combine flaxseed meal, water, plant milk, vinegar, and bran and set aside for 10 minutes.
In a separate bowl, whisk together flour, spices, baking soda, baking powder and salt.
Stir melted coconut oil and molasses into bran-and-milk mixture. Add dry ingredients and stir until just combined. Fold in raisins.
Spoon batter into prepared muffin tins. Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Muffins will keep for a few days stored in an airtight container at room temp. Place a paper towel on the bottom to absorb excess moisture. Muffins will keep in the freezer for up to two months.