Historically, I’m not a morning person, but I think these muffins could turn me into one. They’re moist, hearty, apple-cinnamony, just a little sweet and extra wonderful when spread with peanut butter. They’re also high fiber, low fat, vegan nutrition rockets, and only 133 calories each! I made them with the idea that they’d be a snack I could feel great about, and they sure are, but they’re also awesome for breakfast. Mornings don’t have to be dreary and awful. They can be nice and have muffins in them.
I’ve been wanting to try baking with raisin bran for a while. What always held me back was a fear that the raisins wouldn’t plump and rehydrate, and just stay hard little chewy guys. I’m happy to report my fear was groundless. The raisins got soft and moist and generally scrumptious. I’m so pleased with the whole baking with raisin bran experience I’m thinking of other things to make with it as we speak.
Cinnamon Apple Raisin Bran Muffins
adapted from Post’s Applesauce Bran Cereal Muffins recipe
1 1/4 cups whole wheat flour
1 Tbs baking powder
1 tsp cinnamon
1/4 tsp salt
1 Tbs ground flax seeds + 3 Tbs water (or use another substitute for 1 egg)
2 1/4 cups raisin bran cereal
1 cup soy milk (or any non dairy milk)
1/2 cup unsweetened applesauce
1/3 cup brown sugar, packed
1 1/2 Tbs olive oil
about a tsp of orange or lemon zest (optional, but I think it makes the apple flavor pop)
1. Heat the oven to 400°. Spray a regular-size 12 muffin tin with nonstick, or fill with silicone liners. Combine the flour, baking powder, salt, cinnamon and nutmeg in a large-ish bowl and stir them together with a whisk. Combine the flax seeds and water in a cup or small bowl. If using another egg substitute, go ahead and get it ready.
2. Combine the cereal and milk in a medium bowl. Let that stand for about 3 minutes, and try not to eat it. Stir all the remaining ingredients and your “egg” into the cereal. Stir the cereal mixture into the flour until it’s just moistened. Be careful not to overmix, or you’ll get tough muffins.
3. Fill each muffin tin about 3/4 full. Bake for 20 minutes. Enjoy warm or cool!
Per muffin, about 63g: 133 calories (24 calories from fat); 2.6g fat (4%)(0g trans); 0mg cholesterol (0%); 111mg sodium (5%); 25.7g carbohydrates (9%); 2.5g fiber (10%); 3.1g protein; Vitamin A 3%; Calcium 7%; Vitamin C 1%; Iron 16%; Potassium 7%