Makes 6 muffins
400 deg. F, about 20 minutes, until a toothpick comes out clean.
Mid-baking, rotate muffin tin.
Preheat oven.
In a large bowl, combine:
1 1/8 cup plain, unsweetened soymilk
or similar non-dairy milk, or water (with protein powder, optional)
2 tsp. fresh lemon juice (or apple cider vinegar)
Add and combine well:
1/4 cup apple, unpeeled, grated (small-size pieces)
1/3 cup carrots, finely grated
1 T canola oil
2 T molasses
1 T maple syrup or sugar
1 T ground flax seed (or ground chia seed)
1/2 tsp. vanilla extract (optional)
optional: 1/4 cup chopped dates
(or raisins)
optional: 1/4 cup chopped walnuts (or pepitas)
Mix in last:
3/4 cup wheat bran (or oat bran)
Set bowl aside.
- - - - - - - - - -
In a medium bowl, combine well:
1 cup whole wheat pastry flour
1/4 cup quick rolled oats
1 tsp. baking powder
1/4 tsp. baking soda
1/4 (scant) tsp. ground cinnamon
When the oven is fully heated, add the dry ingredients into the bran mixture.
Combine only until everything is evenly blended. Don't overmix.
Spoon batter into a well-greased 6-muffin tin (or use muffin parchment papers).
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After baking, cool muffins in muffin tin for 5 to 10 minutes.
Then remove and cool on rack.
(Alternative: bake as a cake, using a greased 8" square glass baking dish.)