Bake It ‘Til You Make It: Cinnamon Bran Flax Muffins That Make You Look Like That Healthy Mom
I love to bake, but I admittedly bake on the not so healthy side. My recipes may be vegan, but absolutely opt for the white flour and chocolate chips more often than the whole wheat flour and nuts if you know what I mean. But I do have in my possession one recipe that allows me to take a break from my rosemary chocolate cakes, chocolate chip scones, and fluffy pancakes.
The recipe for these bran flax muffins was given to me by a dear friend who is a professional baker in rural New Hampshire. I made some changes for my own taste preferences, but the flavor is perfect for the autumn and winter months. Your children might not be so delighted with the “healthy” texture, but they’re ideal for cozy brunches or afternoon snacks. I also recommend them as a Thanksgiving dessert option if you want some alternative to classics like pumpkin pie.
They’re vegan so perfect for little ones with dairy or egg allergies. But even though these are my “healthy” muffins, they still do have quite a lot of sugar so I wouldn’t recommend giving to kids right before bed.
You’ll need all of the following:
1 1/2 cup of Whole Wheat Pastry Flour
3/4 cup of Flaxmeal
3/4 cup of Bran
1 cup of Brown Sugar
1 teaspoon Baking Powder
2 teaspoons Cinnamon
1/2 teaspoon Salt
3/4 cup Soy Milk
2 eggs equivalent of Egg Replacer
1 teaspoon of Vanilla
1 Muffin Tin
Preheat oven to 350 degrees.
Mix all dry ingredients in one bowl and set aside. Mix all wet ingredients in separate bowl. Combine and mix together quickly.
Bake for 20 minutes or until tops are firm.