Oat Bran & Blueberry Muffins With Spelt (Vegan)
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
12 muffins
ingredients
- 1 1⁄2 cups soymilk
- 2 teaspoons lemon juice
- 1 1⁄2 cups oat bran
- 1 1⁄4 cups spelt flour (I used light spelt flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup canola oil (or sub another light oil like grapeseed)
- 1 Ener-G Egg Substitute (or your fave egg replacer)
- 1⁄2 teaspoon vanilla
- 1⁄2 cup dry sweetener (I use organic sugar)
- 1 cup blueberries (fresh or frozen, mixed berries work too)
directions
- Preheat oven to 375 degrees.
- In a medium bowl mix together the soy milk and lemon juice, set aside for a few minutes to thicken up (curdle). Once it has thickened a little (usually 5 minutes) add in the oat bran and set aside.
- In a large mixing bowl add the flour, baking powder, baking soda and salt.
- Add the rest of the wet ingredients (oil, egg replacer & vanilla) and sugar to the soy milk mixture.
- Mix the wet ingredients into the dry, mix well but don't over blend. Gently fold in the berries.
- Spoon into 12 preepared muffin tins and bake for 20-22 minutes until golden.
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Reviews
-
This is a great recipe! I recently went wheat-free and am so thankful for Spelt flour. I love the texture from the oat bran, too, and found that these were still fluffy and moist, unlike some bran muffin recipes. I used a diced granny smith apple instead of blueberries but can't wait to try it with blueberries. Healthy and delicious. Bravo!
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