Labo(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.
I 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. Â 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
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
- Preheat oven to 400 degrees F. Spray muffin tins or line with paper liners.
- 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.
- In a smaller bowl, whisk together the non-dairy milk and apple cider vinegar. Let set 5 minutes.
- Add the canola oil, molasses and agave nectar.
- Mix the enerG egg replacer and water. Add to the wet mixture.
- Stir wet ingredients into dry ingredients until barely blended. Fold in raspberries.
- Fill tins about two-thirds full. Bake for 15 minutes, or until muffins spring back when touched. Cool in tins.
Refreshing Drinks
- Hibiscus Flower Margaritas from La Cocina de Leslie
- Cherry Bourbon Lemonade from The Girl In The Little Red Kitchen
- Mint Sweet Tea from Supper for a Steal
- Pineapple soda floats from Healthy. Delicious.
Amazing Appetizers and Sides
- Hatch, Chive & Chevre Figs from Shockingly Delicious
- Grilled Corn Salad with Honey-Lime Dressing from girlichef
- Cucumber Cups from Hezzi-D’s Books and Cooks
- Oven Roasted Corn on the Cob from The urban Mrs
- Stuffed Baby Sweet Pepper from Country Girl In The Village
- Peach Salsa Nachos from Mama’s Blissful Bites
- Grilled Peach Salad from Curious Cuisiniere
- Caramelized Onion Relish from What Smells So Good?
- Strawberry and Chicken Pasta Salad from Peanut Butter and Peppers
- Chorizo and Cheese Jalapeno Poppers from I Run For Wine
- Spiced Honey Peach Muffins from Mess Makes Food
- Spicy Bacon Popcorn from Nik Snacks
- Sausage Rolls from Food Lust People Love
- Deviled Eggs Stuffed With Garlic Guacamole from Sue’s Nutrition Buzz
- Tortellini Caprese Salad from Webicurean
Enviously Good Entreés
- Grilled Swordfish Kabobs with Sun-Dried Tomato & Olive Salsa from La Bella Vita Cucina
- Grilled Teriyaki Chicken Skewers with Homemade Teriyaki from Juanita’s Cocina
- Beer Brined BBQ Chicken from Jane’s Adventures in Dinner
- Kansas City Barbecued Spare Ribs from The Texan New Yorker
- Grilled Italian Turkey Burgers from Table for Seven
- Red Wine Burgers with Caramelized Onion and Goat Cheese from Neighborfood
- Red, White & Blue Spicy Burgers from Daily Dish Recipes
- Deluxe Pizza Burgers from Foxes Love Lemons
- Stir-Fry Rice with Turkey Bacon and Eggs from Basic N Delicious
- Grilled Herb Shrimp with Chimichurri Sauce from Magnolia Days
- Tropical Shrimp Kabobs from Cindy’s Recipes and Writings
- Spicy Sea Scallop Skewers with Mint Yoghurt Sauce from Soni’s Food
- Proscuitto & Spinach Macaroni and Cheese from Family Foodie
Delicious Desserts
- Old-Fashioned Pineapple Up-Side-Down Cake from The Foodie Army Wife
- Egg Free Chocolate Mousse from That Skinny Chick Can Bake
- Fresh Raspberry Bran Muffins from Killer Bunnies, Inc
- Peach Cheesecake Crumb Bars from Chocolate Moosey
- Peanut Butter Cream Pie with a Pretzel Crust from Cookin’ Mimi
- S’mores Brownies from Alida’s Kitchen
- Ice Cream Granola Truffles from Vintage Kitchen Notes
- Strawberries with Red Wine Reduction and Whipped Cream from Crazy Foodie Stunts
- Peach Kuchen {#Dairyfree} from The Not So Cheesy Kitchen
- Raspberry Lime Cupcakes from Treats & Trinkets
- Summer Berry Chocolate Cake from Happy Baking Days
- Peanut Butter Vegan Dreams from NinjaBaking.com
- Red, White & Blue Jello Parfaits from In The Kitchen With KP
- Moistest Ever White Chocolate Pound Cake with Fresh Orange Glaze from Eat, Move, Shine
- Caramel Brownies from Pies and Plots
- Red, White & Blue Greek Yogurt Cheesecake Dip Trio from Cupcakes & Kale Chips
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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 #SundaySupper
Yum! I’m saving this one for my berry-loving mom!
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!
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
Such gorgeous bran muffins…and so healthy, too! I love the addition of raspberries!
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.
These muffins look delicious… nice and hearty, yet still moist. Cute plate too… love polka dots!
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?
Thanks so much! The recipe is from Vegan A La Mode. I don’t like to repost book published recipes, I generally add links. Hannah Kaminsky’s book is pretty awesome.
Shannon recently posted…Vegan MoFo Day 1: Strawberry Cheesecake Ice Cream
These are great for back to school too! Love this. Yum!
I love the raspberry and bran combination here. These look delicious!
Sounds like the perfect way to start a morning. And healthy too!
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I love raspberries in baked goods. I don’t think I’ve ever tried them plain. Is that weird?
This would be the perfect muffin for breakfast. These raspberry bran muffins look and sound amazing!
Really awesome and detailed recipe and instructions. Thanks for this awesome recipe. Going to make it in the weekends.
Warren Gar recently posted…Double Chocolate Brownie: Ultimate Recipe