Are you ready to indulge in a deliciously wholesome treat that won’t compromise your health goals? These Vegan Oil Free Oat Bran Applesauce Muffins are not just a guilt-free delight; they’re packed with fiber and flavor, making them the perfect breakfast or snack option! In just 30 minutes, you can whip up a batch of these moist, fluffy muffins that will leave your taste buds singing and your body feeling great. Get ready to impress your friends and family with this simple yet satisfying recipe that’s sure to become a favorite in your kitchen!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 1 cup oat bran
- 1 cup applesauce
- 1/2 cup almond milk
- 1/4 cup maple syrup
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
- In a large mixing bowl, combine the oat bran, baking powder, baking soda, cinnamon, and salt. Whisk together thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, mix the applesauce, almond milk, and maple syrup until well combined. The wet ingredients should be smooth and uniform in texture.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. Stop stirring when just combined - a few small lumps are okay.
- Using a standard ice cream scoop or spoon, divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Optional: Sprinkle additional cinnamon or chopped nuts on top of the muffins for extra flavor and texture.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Tips
- Ingredient Substitutions: If you don’t have almond milk on hand, feel free to use any non-dairy milk of your choice, such as soy or oat milk. You can also substitute the maple syrup with agave nectar or another sweetener if preferred.
- Mixing Technique: Be careful not to overmix the batter! Overmixing can lead to dense muffins. Just fold the wet and dry ingredients together until they are combined, and it’s okay if there are a few small lumps.
- Add-Ins Galore: Customize your muffins by adding in extras like chopped nuts, dried fruits, or even dairy-free chocolate chips for a sweet twist. Just be sure to adjust the baking time slightly if you add more ingredients.
- Perfect Baking: Keep an eye on your muffins as they bake. Ovens can vary, so check them a minute or two early to avoid overbaking. They’re done when a toothpick inserted comes out clean.
- Storage Tips: To keep your muffins fresh, store them in an airtight container. If you want to enjoy them later, you can freeze them for up to three months. Just thaw them at room temperature or pop them in the microwave for a quick snack!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 25g
Protein: 4g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
