Bran muffins are an autumn tradition in my family. Whenever it starts to get a little cool outside, I want to bake these muffins. I don’t bake much; but these always give the house a pleasant smell of cinnamon, and are a nice way to welcome in the Fall weather. While this recipe does have maple sugar (a lower glycemic, less processed alternative to cane sugar), it’s far better than regular sugar. I love to veganize old recipes. The original bran muffin recipe I had (although it was tasty back then) called for eggs, lots of sugar, oil, and buttermilk. This recipe is just as tasty, and definitely more healthy. When wanting to enjoy foods that we remember fondly from a particular time, it’s fun to find vegan ways of recreating those flavors.
Preheat the oven to 400F and line muffin trays with paper muffin liners. You can also brush the muffin trays with melted coconut oil, or grease with plant butter. Add all of the dry ingredients, except for the raisins, to a large bowl and mix well. Next, add all of the wet ingredients together in a separate bowl, and mix well. Then add the wet ingredients to the large bowl with the dry ingredients, and stir until well combined. Next, stir in the raisins and mix them in well. Fill the muffin trays with the mixture to the top. Bake in the oven for 15-20 minutes. When you can put a toothpick in the muffin and no batter is sticking to it, they are done. Let the muffins cool for a few minutes, then enjoy them plain, or with some plant based butter. Makes 12 muffins. They can also be kept in the freezer for a few weeks.