Packed with fiber and vitamins! These muffins are delicious in the morning shared with yogurt or even better just as a snack during the day!
My mom gave me this recipe a year ago and ever since, I’ve had tons of compliments on them! Friends can never believe they are vegan and sugar free!
Preheat oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners.
Whisk flour, bran, rolled oats, flax seeds, baking powder, baking soda, cinnamon, salt, ginger, allspice, and nutmeg together in a bowl. Mix bananas and peanut oil together in a separate large bowl; stir dry ingredients into banana mixture. Fold walnuts, chocolate chips, and raisins into batter. Spoon batter into prepared muffin cups, filling them about 2/3 full.
Bake muffins in the preheated oven until lightly golden brown and a knife inserted into the center of a muffin comes out clean, about 30 minutes.
Per Serving: 274 calories; protein 4.6g; carbohydrates 42.6g; fat 12.3g; sodium 323.7mg.
The best flavour of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the makers instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can start it yesterday , then finish it off the next day.