Vegan Apple Bran Muffins

• Vegetarian

• Produce

  • 2 Apples
  • 1 tsp Ginger, ground

• Refrigerated

  • 1 Flax egg

• Canned Goods

  • 1 cup Applesauce

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/3 cup Brown sugar, packed light or dark
  • 1/2 tsp Cinnamon, ground
  • 1/4 tsp Cloves
  • 1 1/2 cups Oat or wheat bran
  • 1/4 tsp Salt
  • 1 1/2 cups Spelt or whole wheat pastry flour, light

• Oils & Vinegars

  • 1/3 cup Vegetable oil

Found on thefullhelping.com

Description

Ingredients

• 1½ cups light spelt or whole wheat pastry flour (or unbleached, all-purpose flour)*
• 1½ cups oat or wheat bran
• ⅓ cup packed light or dark brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon cloves
• ¼ teaspoon salt
• 2 apples, peeled and finely chopped
• 1 cup applesauce
• 1 flax egg**
• ⅓ cup vegetable oil (such as safflower or grapeseed)
• ¼ cup molasses

Directions

• Preheat your oven to 350F and lightly oil or line a muffin baking pan.
• In a large mixing bowl, whisk together the flour, bran, sugar, baking powder, baking soda, ginger, cinnamon, cloves and salt. Fold in the apple pieces, making sure they all get nicely coated.
• In a separate bowl, combine the applesauce, flax egg, oil, and molasses. Add the wet mixture to the dry ingredients and mix until everything is just combined. Divide the batter evenly into the prepared muffin pan. Bake for 18-24 minutes, or until the tops of the edges of the muffin tops are just browning and a toothpick inserted into the muffins comes out mostly clean. Muffins can be stored in an airtight container in the fridge for up to 4 days or individually wrapped and frozen for up to 1 month.