chocolatey bran muffins-vegan style
 (Read 50+ times)
By Carine Nadel
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During the week I'm very much your "cereal and fresh fruit" type of person. Add a cup (okay, several-it's my only real vice)of brewed coffee and I'm set for my morning work session. But on the weekends, I love to take my time and serve up a bit more of what one might call a "special" platter.
During the weeknights, we love a savory muffin along side a hearty bowl of split pea soup or vegetarian chili. They are a perfect treat.
Sweet muffins are something that we love to have on the weekend. They seem to make it easier for my husband and son to leave for work when they've had them along with a tofu scramble and fresh berries topped with some honey-sweetened soy yogurt.
These chocolate-y bran muffins take very little time to prepare and they freeze beautifully. They pack a big dose of fiber from the garbanzo bean flour and the all bran cereal and a good dose of protein from the nut butter of your choice.
So get out your muffin tin, preheat your oven to 350 and stir up a batch of Weekend Bran Muffins!
Ingredients:
1 C all bran cereal (your favorite brand)
1 C warm water
1 Tbsp ground flax seed
3 Tbsp strong coffee
1/2 C your favorite nut butter
3/4 C turbinado sugar (or brown sugar)
1 C garbanzo flour (you may use all purpose or whole wheat if you can't find this ingredient)
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1 tsp pure vanilla
1/2 C of either chocolate or carob chips
Stir the cereal and warm water together and let sit for 2 or 3 minutes.
In a small pot, simmer the coffee and the flaxseed together for a minute or 2, until it just begins to thicken. This part may also be done in a measuring cup in the microwave, stirring every 30 seconds.
Stir the flaxseed into the cereal and then combine with the rest of the ingredients. Blend well.
By quarter cupfuls, fill a greased muffin tin. You should have enough to fill 11 cups. Fill the last tin halfway with water. This will help keep the muffins moist.
Bake in the middle of the pre-heated oven for about 18-20 minutes. Since these are fairly dense-they won't be particularly springy, but rather firm to the touch. Cool for about 5 minutes in the pan. Loosen the edges and remove.
Paper muffin holders will make for easier removal. Best served warm!
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Author Bio Box: Carine Nadel
Having had many recipes published in both the print and online venues, Carine also finds herself being asked to write about a great many other subjects for several sites. For more of her work, log onto: www.Carine-whatscooking.blogspot.com
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