To make these muffins vegan you can substitute 1/4 cup soft silken tofu for each egg, and almond milk for the dairy milk. This also makes these muffins very moist and delicious. I like to freeze them individually to grab for on the go especially during the busy holiday season. Enjoy!
12-15 standard size muffins
1-cup wheat bran
1 ½ cups whole-wheat flour (I like to use whole spelt wheat flour)
½ cup raisins (or currants)
1 tsp baking powder
1 tsp baking soda
1-cup milk (low-fat/ non-fat or non-dairy such as almond milk)
½ cup molasses (alternatives are honey, or barley malt syrup)
¾ cup unsweetened applesauce
¼ cup chopped walnuts
2 T. canola or safflower oil
2 eggs, beaten (can substitute ¼ cup of soft silken tofu per 1 egg)
Preheat oven to 400. Grease standared muffin tins with coconut oil. Combine wheat bran, flour, baking powder and baking soda. Stir in nuts and raisins. In a separate bowl, blend applesauce, milk, molasses, oil and eggs(or tofu). Add to dry ingredients and stir just until moistened. Spoon into greased muffin tins and bake 14-17 minutes. Makes 12-15 marvelous muffins.
Keep this wrapped in the freezer for grab and go.
Bob's Red Mill with a few modifications from Prairie Health Companion