Honee Bran Muffins
Sticky, naturally sweet and full of goodness, these vegan honee bran muffins, nutritionally bumped up with applesauce and almond flour, are also easy, moist and flavourful! They keep well and are great with a little peanut butter!
| Servings | Prep Time |
| 1dozen | 15minutes |
| Cook Time |
| 20-25minutes |
|
|
Ingredients
Honee Syrup
- 1/3cup vegan butter
- 2/3cup brown sugar
- 4Tablespoons vegan honee (see recipe with Vegan Baklava)or substitute agave. You can buy vegan honee now, or make it yourself!
- 1/2teaspoon vanilla
- 1/2teaspoon molassesoptional
Muffin
- 1 1/2cups pitted datesmeasured while whole. Finely chop or pulverize in your food processor along with applesauce.
- 1/2cup unsweetened apple sauce
- 1Tablespoon agave
- 1Tablespoon molasses
- 2teaspoons vanilla
- 2 flax “eggs”just mix 2 Tablespoons flax with 6 Tablespoons water and let sit for a few minutes.
- 1cup oat milkor other plant milk
- 1Tablespoon apple cider vinegar
- 1cup bran
- 2Tablespoons oil
- 1 1/2cups flour
- 1/2cup almond flour
- 1/2teaspoon baking powder
- 1 1/2teaspoon baking soda
- 3/4teaspoon salt
Instructions
- Heat oven to 350 degrees F.
- Spray muffin tin with oil or butter generously.
- Make syrup by combining all syrup ingredients in a small pan and heating until melted and combined. When ready, put a teaspoon’s worth in each muffin holder and then distribute what is left evenly. I kept a little of the syrup to brush on after they were cooked.
- Chop or pulverize your dates in a food processor.
- Make your flax egg and your egg replacer. Let sit for a few minutes.
- In a small bowl, combine the milk and the vinegar and let sit for a few minutes. Stir in the one cup of bran and let sit for a few minutes.
- In a large bowl combine chopped dates and all liquid ingredients. Mix thoroughly.
- In a separate bowl, sift or stir together dry ingredients.
- Stir the wet and dry ingredients together, just until combined. Be gentle!
- Fill each muffin cup about 2/3 full.
- Bake at 350 degrees F. for about 20-25 minutes. Remove from oven and let sit for just a minute and then turn them out onto a tray. Don’t wait or they will stick! If desired, brush a little of the leftover syrup onto the muffins.
- Let cool a little before eating. These keep and freeze well! Enjoy!
Recipe Notes
The vegan honee can be made ahead and keeps for months! Make lots! Find the vegan honee recipe with the Vegan Baklava.
