BranPacked Muffins

Just look at that muffin top! I can definitely work with that top-to-bottom ratio. Bran Muffins hold a dear place in my heart. They were my ‘budget food’ when at uni – or at least that was my excuse. I literally ate one EVERYDAY at school. My mornings wouldn’t be complete without an almond milk latte and HUGE blueberry bran muffin from the cafeteria. I know…dangerous combo. Seeing as I splurged on the latte, the $1.35 for the muffin suited me just fine. Come 3rd semester, I was totally taken aback when the cashier rung up $1.85 for the same muffin (I think they were actually shrinking in size too). That must be a mistake! Really, 50cent markup!? How many muffins had I eaten anyway…

I quickly got over my devastation and began making bran muffins at home – very student friendly. These BranPacked Muffins are SUPER moist (not my word of choice but was told I had to use it), full of fresh carrot + zucchini, and a mix of my favourite spices. To make them a little ‘fancy’, I topped things off with a sweet/salty crumble. Aside from a laundry list of accessible healthy-ish ingredients, these delicious FULL of fibre muffins are very easy to make. SO easy, I’ve made a couple batches over the last few days – they just keep vanishing (Max is good for 2 of 12).

If you’re looking for a gluten free version, I would sub-out the spelt flour for oat flour – similar consistency. I haven’t tried this recipe with oat flour yet, but I have tried it with a gluten free flour and the muffins turned out quite dense. Although spelt flour does contain gluten, it is lower on the index. I steer clear of white flours as I find them heavy.

The key to fluffy baked goods like muffins is to not over mix your batter. Gently fold, no crazy stirring. You just want to combine the ingredients. If a little flour is peeking through…no problem! Over mixing will result in a more dense muffin.

BranPacked Muffins
Prep Time
15 mins
Cook Time
35 mins
Resting Time
30 mins
Total Time
50 mins
 

These BranPacked Muffins are SUPER moist (not my word of choice but was told I had to use it), full of fresh carrot + zucchini, and a mix of my favourite spices. To make them a little ‘fancy’, I topped things off with a sweet/salty crumble. Aside from a laundry list of accessible healthy-ish ingredients, these delicious FULL of fibre muffins are very easy to make. 

Course: snack, breakfast, side
Cuisine: plant based
Keyword: bran, muffin, crumble, breakfast
Servings: 12 large muffins
Author: thecrimsonsink
Ingredients
Crumble Topping
  • 1/2 cup gluten free oats
  • 1/2 cup almond flour
  • 1/2 cup coconut palm sugar
  • 1 tbsp tapioca starch
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cardamon
  • 1/4 tsp sea salt
  • 1/4 cup + 1tbsp organic coconut oil, melted
Dry Ingredients – Muffin Batter
  • 3 cups wheat bran
  • 2 cups spelt flour
  • 2 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cardamon
Wet Ingredients – Muffin Batter
  • 1/4 cup ground flaxseed + 1/2cup warm water *rest for 10mins (flax eggs)
  • 1&1/2 cups unsweetened almond milk
  • 1 tbsp apple cider vinegar
  • 1 cup coconut palm sugar
  • 1 cup unsweetened apple sauce
  • 1/4 cup walnut oil or alternative
  • 1 cup zucchini, grated
  • 1 cup carrot, grated
  • 2 tbsp fresh ginger, finely grated
  • 2 tsp fresh turmeric *optional
Instructions
Crumble Topping
  1. Prepare the crumble before preparing the muffin batter. It will give time for the coconut oil to harden (creates crumble lumps – a good thing).

  2. Combine all ingredients, but the coconut oil. Stir well to combine. Little-by-little add the melted coconut oil, using your fingers to pinch and mix the crumble mixture together. Once all the oil has been added, the mixture should feel similar to wet sand.

  3. Set aside.
Muffin Batter
  1. Preheat the oven to 400*F. Spray a muffin tray (dozen, shallow) with oil. Set aside.
  2. *Prepare the flax egg and allow it to rest while you prepare the remaining ingredients. Also, combine the almond milk and apple cider vinegar in a bowl and stir – gives it time to curdle (buttermilk).

  3. In a large bowl, add the dry ingredients. Stir to combine. Set aside.
  4. In the curdled almond milk bowl, add the flax eggs and remaining wet ingredients. Stir well to combine. Let rest for a few minutes then stir again – will thicken. 

  5. Take the bowl of dry ingredients and make a well in the centre. Slowly pour in the wet mixture and fold *just until combined – a few floury spots is fine. You don’t want to over mix the batter as you’ll end up with a dense muffin.

  6. Allow to batter to rest 5-10mins.
  7. Once rested, gently scoop the batter evenly throughout the prepared muffin tray. The muffins will be quite tall. 

  8. Take the crumble mixture and top each muffin with a good helping, *gently pressing the crumble into the muffin batter to help set it in place – yes, it will get messy. I pretty well use up all the crumble mixture on my muffins i.e. they can handle it.
  9. *As the muffins bake they’ll expand pushing some of the crumble off the tray. I place a cookie sheet (or tinfoil) on a rack under my muffin tray for ease of cleanup. The muffins should bake on the middle rack.

  10. Place the muffins in the oven and bake for 30-35mins. If the crumble is browning quickly, gently lay a piece of tinfoil on top.
  11. Remove from the oven and allow to cool completely. Once cool, the muffins should come out easily from the tray.

  12. I like to let my muffins rest on a cooling rack for a few hours as they’re packing a lot of moisture. After that, I store them in an airtight container in the fridge (best for fresh ingredients + moisture).
  13. Best when eaten within 3-5days.

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