Our Bran Raisin Muffins (Moist)
Hey, if you're not new around here you'll notice that this recipe is a spin-off of our bran muffins made with whole-wheat flour. There are a few variations so skip to the other recipe if you are working with whole-wheat flour. 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!
Prep Time 10 mins
Cook Time 39 mins
Rest 10 mins
Total Time 59 mins
Course Breakfast, Dessert, Snack
- 1 1/2 cup Cassava flour from Rootalive.com
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp Himalayan salt
- 1 cup 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 or fresh I prefer ground
- 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 raisin
- 3/4 cup peeled, grated carrots
Preheat oven to 350°F. This muffin batter does best baking straight in a greased muffin tin, or using silicone liners.
In a bowl combine: flour, wheat bran, baking soda, baking powder, flaxseed, salt, spices, and set aside.
Add milk, yogurt, eggs, molasses, syrup to food processor and blend until combined.
Combine wet with dry ingredients.
Fold in carrots and raisins and let the batter sit for 10 minutes before scooping into prepared muffin tin.
Bake for 37-39 minutes or until a toothpick inserted in the centre of a muffin comes out clean (No wet batter, crumbs are okay. Every oven is different so watch carefully).
Allow muffins to cool in pan for 10 minutes before transferring to wire rack to cool completely.
It’s filling & delicious, especially if you spread vegan butter when they’re still warm! Enjoy & eat well while on the go!
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