Our Bran Raisin Muffins (Moist)
I love a muffin that makes me feel like I’ve hit all the food groups when I’m racing against the clock. I’m big on sitting and eating my food, but we all know that recipes like this one is much appreciated for those days when you have to grab and go!
Here’s what you’ll need
- 1 1/2 cup whole-wheat flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp Himalayan salt
- 1 1/4 cups milk [ any plant milk would do, almond, soy...]
- 4 tbsp plain Greek yogurt
- 2 large eggs
- 1/3 cup molasses
- 1 tsp ground cinnamon
- 3/4 tsp ground ginger
- 2 tbsp pure maple syrup or 1 tbsp brown sugar
- 1 1/2 cup wheat bran
- 1 tbsp roasted milled flaxseed from CanMarFoods.com
- 2/3 cup raisins
- 3/4 cup peeled, grated carrots
Method
- Preheat oven to 350°F. Add paper liners to muffin tray or lightly coat with vegan butter.
- In a bowl combine: flour, baking powder, baking soda, flaxseed, salt, and set aside.
- Add milk, yogurt, eggs, molasses, spices, syrup, carrots, and wheat bran to blender and blend for 15 seconds.
- Add dry ingredients to blender and blend another 15 seconds or until everything is combined.
- Stir in raisins and let the batter sit for 10 minutes before scooping into prepared muffin tray.
- Bake for 10 to 12 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
It’s filling & delicious, especially if you spread vegan butter when they’re still warm! Enjoy & eat well while on the go!
Be well.
Be well.
Anthony & Sabrina
Sabrina Giscômbe is a Social Worker and Wellness Consultant based in Toronto. She has been in the field of Social Work for over 15 years and has worked in various social work settings, such as but not limited to children's mental health, education, faith-based communities, and child welfare.
