Vegan Banana Bran Muffins
This past January, my husband and I attempted our annual cleanse. I say “attempted,” because each year we get to day 10 and we eye each other and our fully stocked bar and just can’t resist a glass or wine (me) or a Manhattan (him).
But by cleanse day 7, I was feeling pretty good. Amazing really. Days 2-4 were my own personal hell, especially that one client dinner at a burger joint when I ordered a black bean burger without a bun or cheese and a side salad while watching everyone else shove french fries down their throats and wash them down with delicious alcoholic beverages. I really love a good french fry. And a good alcoholic beverage. Oh and also the caffeine withdrawals were a true delight.
Alas, I survived. And lost 7 pounds. Huzzah!
But during the first few days of subsisting on veggies and fish and fruit and water, I wanted something that felt substantial. And I was very strangely craving bran muffins. Somehow bran muffins seemed like they would be this ridiculously sinful thing. I mean, I indulged in an apple with raw almond butter and felt like it was the biggest indulgence of all time.
I’d never attempted vegan baking before, but am hoping to include more vegan items in my diet overall, so I gave it a whirl. Here’s the result. A pretty delicious, hearty little muffin that will fill ya up and make you happy. All for 25 little calories.
- 2 tbsp ground flax seed
- 6 tbsp water
- 1 cup oat flour
- 1 cup oat bran
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 medium bananas, mashed
- 1 tbsp molasses
- 1/4 cup vanilla almond milk
- 2 tbsp agave nectar
- 4 tbs unsweetened applesauce
- 1/2 cup raisins
- Coconut oil
- Start by making a flax “egg.” Add the flax seed and water to a small bowl and stir to combine. Set aside.
- In a large bowl, mix together the oat flour, oat bran, baking powder, baking soda and salt. Set aside.
- Next, in a smaller bowl, mash the bananas until they are creamy and stir in the molasses, almond milk, agave nectar, and applesauce. Add the mixture to the dry ingredients and stir to combine until just moistened - don’t overmix. Stir in the raisins.
- Grease a large muffin pan with coconut oil. I just smear some on a paper towel and use that to get in the nooks and crannies of the pan.
- Using an ice cream scoop or large spoon, scoop the batter into the pan.
- Bake for 20 minutes until golden brown and a toothpick comes out clean.
- Serve with a smear of almond butter, your favorite jam, or a little Earth Balance (my new favorite thing).
- Note: these could pretty easily be modified to be gluten-free with some changes to the flours/bran