Vegan Bran Muffins

Vegan Bran Muffins

inspired by Cascadia Bakery

2 cups whole wheat flour

1.5 cups wheat bran

2 Tbsp ground flax seeds

6 Tbsp water

1 large carrot

1/2 cup fresh pineapple

1/2 cup raisins

1/2 cup molasses

1/2 cup applesauce

1/3 cup dates

1/3 cup prunes

1/8 cup whole flax seeds

1/8 cup sunflower seeds

2 tsp baking powder

2 tsp baking soda

2 tsp vanilla extract

2 tsp cinnamon

1/2 tsp salt

Directions:

1. Preheat oven to 380F
2. Make "flax eggs" by mixing 2 Tbsp ground flax and 6 Tbsp water. Place into a bowl.

3. Shred the carrot in a food processor and toss in bowl

4. Grind the dates and prunes with as much water as needed until you form a butter consistency. Scoop into your bowl

5. Puree the pineapple and give your ingredients a few good stirs, then add the rest of the wet ingredients; molasses, apple sauce, raisins, whole flax seeds, sunflower seeds, and vanilla
6. In a separate bowl, combine the flour, wheat bran, baking powder, baking soda, cinnamon, and salt
7. Gently pour wet ingredients into dry

8. Fold together, remembering not to over mix

9. Scoop + over flow batter into muffin tins
10. Sprinkle with extra flax and sunflower seeds to garnish

11. Place in oven and reduce temperature to 360F

12. Bake for 30-35 minutes

13. Remove and let cool 

serves 9