Raspberry Bran Muffins-2
Recipes, Sweet, Vegan

Fresh Raspberry Bran Muffin Recipe #SundaySupper

September 1, 2013

Raspberry Bran Muffins-3Labo(u)r day. The weekend we used to dread since it meant back to school was right here. Now some kids go to school year round and the rest have already started in this area. It’s time to get into a routine and welcome fall. Unless you live in the Bay Area where it’s fall 90% of the year.

I really like the idea of fresh raspberries but I honestly don’t enjoy eating them as much as say blueberries or strawberries. They just are kind of gritty to me, and when you get a non-perfectly ripe berry things are just underwhelming. I’m not saying you should use sub-par raspberries in this recipe but the rest of the ingredients let the fruits natural awesome taste shine through even if they aren’t perfectly sweet.

Raspberry Bran MuffinsI tried to make these a bit healthier with whole wheat pastry and regular flours. It makes for a more dense muffin. Feel free to use all-purpose if you like them a bit fluffier.  There is a lot of egg replacer in these because the flour is so dense. I’m not sure if a flax egg would be able to handle it, I didn’t try.

 

Fresh Raspberry Bran Muffin Recipe

Fresh Raspberry Bran Muffin Recipe

Ingredients

  • 2 1/2 cups wheat bran
  • 1 cup whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 2 1/2 teaspoons baking soda
  • 1 cup non dairy milk
  • 1 Tbsp apple cider vinegar
  • 1/2 cup canola oil
  • 1/4 cup blackstrap molasses
  • 1/4 cup agave nectar
  • 2 Tbsp enerG egg replacer
  • 3/4 cup water
  • 1 1/2 cups fresh raspberries

Instructions

  1. Preheat oven to 400 degrees F. Spray muffin tins or line with paper liners.
  2. In a large mixing bowl, combine wheat bran, pastry flour, whole-wheat flour, brown sugar and baking soda, tossing with a fork to incorporate air. Set aside.
  3. In a smaller bowl, whisk together the non-dairy milk and apple cider vinegar. Let set 5 minutes.
  4. Add the canola oil, molasses and agave nectar.
  5. Mix the enerG egg replacer and water. Add to the wet mixture.
  6. Stir wet ingredients into dry ingredients until barely blended. Fold in raspberries.
  7. Fill tins about two-thirds full. Bake for 15 minutes, or until muffins spring back when touched. Cool in tins.
http://www.killerbunniesinc.com/2013/09/fresh-raspberry-bran-muffin-recipe-sundaysupper/

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30 Comments

  • Reply DB-The Foodie Stuntman @ Crazy Foodie Stunts September 1, 2013 at 1:09 AM

    Thank you for participating this week! These muffins look delicious!
    DB-The Foodie Stuntman @ Crazy Foodie Stunts recently posted…Strawberries with Red Wine Reduction and Whipped Cream for a Labor Day #SundaySupperMy Profile

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  • Reply Sarah Reid, CNP (@jo_jo_ba) September 1, 2013 at 9:49 AM

    Yum! I’m saving this one for my berry-loving mom!

  • Reply Paula @ Vintage Kitchen Notes September 1, 2013 at 10:00 AM

    A wonderful breakfast muffin for me, since I hardly eat early in the day. I really like raspberries raw, but they do have to be very ripe and sweet. This is a great alternative!

  • Reply Roz September 1, 2013 at 10:32 AM

    Hi, this is my first visit to your blog and YUM, you just made my absolutely favorite muffin even better with the addition of raspberries! Thank you for sharing your recipe for #SS!
    Roz

  • Reply Liz September 1, 2013 at 11:47 AM

    Such gorgeous bran muffins…and so healthy, too! I love the addition of raspberries!

  • Reply Renee September 1, 2013 at 11:59 AM

    I feel the same about raspberries. I’d rather they be in something than eat them by themselves. Great use for them in these muffins too.

  • Reply Diana @EatMoveShine September 1, 2013 at 1:04 PM

    These muffins look delicious… nice and hearty, yet still moist. Cute plate too… love polka dots!

  • Reply The Ninja Baker September 1, 2013 at 1:31 PM

    Well said Shannon! The Bay Area is like experiencing autumn all year round. And your wholesome muffins are the perfect tummy comfort breakfast and snack food. Whole wheat flour and pastry flour always seem to provide a great nutty, filling density which I love =)

    P.s. Loved your post on vegan cheesecake ice cream…Did you post a recipe? Somehow I couldn’t find it…Would you be willing to send me a link?

  • Reply Shannon @VillageGirlBlog September 1, 2013 at 1:39 PM

    These are great for back to school too! Love this. Yum!

  • Reply Alida September 1, 2013 at 5:56 PM

    I love the raspberry and bran combination here. These look delicious!

  • Reply Courtney @ Neighborfood September 1, 2013 at 6:49 PM

    Sounds like the perfect way to start a morning. And healthy too!

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  • Reply Kim@Treats & Trinkets September 3, 2013 at 7:02 AM

    I love raspberries in baked goods. I don’t think I’ve ever tried them plain. Is that weird?

  • Reply Family Foodie September 7, 2013 at 7:34 PM

    This would be the perfect muffin for breakfast. These raspberry bran muffins look and sound amazing!

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