Low Iodine Vegan Bran Muffins

Total time40 min

Prep time15 min

Cook time20 min

4.5

(8)

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Ingredients

12 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the batter

1 ½ cups wheat bran
1 cup plant-based milk
½ cup maple syrup
⅓ cup neutral oil (such as canola or avocado oil)
1 tsp vanilla extract
1 cup all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¾ cup raisins (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
2
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.

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