SmartBran™ Fruit & Flax Muffins
If you’re wanting to boost the fiber in your diet–and who isn’t–these fruit-sweetened vegan muffins are for you. Each one packs in 5 grams of dietary fiber and 4 grams of protein. Great for breakfast or a healthy snack.
Yield: 12 muffins
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- 1 1/4 c. SmartBran™ cereal
- 1 3/4 c. unsweetened apple juice
- 1 c. whole wheat flour
- 1 c. unbleached white flour
- 1 tbs. baking powder
- 1/2 tsp. baking soda
- 1 tsp. ground cinnamon
- 1/8 tsp. ground allspice or cardamom
- 1/4 tsp. sea salt
- 5 tbs. Nature’s Path® Flax Plus™ Flaxseed Meal (or grind 3 tbs. of whole flaxseed)
- 1/3 c. vegetable oil (plus more for greasing muffin tins)
- 1/3 c. maple syrup
- 1 tsp. vanilla extract
- 1 c. dried cranberries, blueberries, or raisins
Directions:
- Set rack in center and preheat oven to 400°F.
- In a small bowl, stir SmartBran™ into 1 c. juice and set aside for 10 minutes to soften.
- Meanwhile, in a large bowl, combine whole wheat and white flours, baking powder, baking soda, cinnamon, allspice, and salt.
- Grease 12 standard muffin tins with oil.
- In a medium bowl, beat flax meal with remaining 3/4 c. apple juice until thick and viscous, about 1 minute. Blend in oil, maple syrup, and vanilla. Add SmartBran™ with unabsorbed juice and beat for 30 seconds. Pour liquid and cranberries into dry ingredients. Stir until just blended; do not over mix.
- Divide batter among muffins tins. Bake for 7 minutes. Rotate muffins tins front to back. Continue baking until muffins spring back to a gentle touch and a cake tester inserted into the centers comes out clean, 8 to 10 minutes longer.
- Cool on a rack for 10 minutes. Run a knife along edges and un-mold. Cool to room temperature and eat within a few hours, or freeze in a well sealed container for up to 4 months.
