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 muffins
Gingerbread Bran Muffins
prep time: 30 MINScook time: 20 MINStotal time: 50 mins
ingredients:
- 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)
instructions:
- 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.
Created using The Recipes Generator