Dairy Free Bran & Walnut Muffins – a delicious recipe with almond milk, vinegar, bran, flour, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0F.
2
In a medium bowl add almond milk and vinegar. Stir. Then add wheat bran and stir again and let stand for 5 minutes.
3
In a large bowl add the flour, baking powder and baking soda, salt and walnut pieces and stir and make a well in the middle. Set aside.
4
Into the wheat bran bowl add the oil, molasses, splenda brown sugar, egg and vanilla and stir until well mixed. Then add this mixture into the bowl with the dry ingredients and mix just slightly just to moisten it (be careful not to overmix).
5
Pre-grease the muffin tins with a small amount of oil or use cooking spray. Fill the tins about 3/4 with the mixture.
6
Bake the full sized muffins for 20 - 25 minutes, and for the small size bake for about 17 - 20 minutes. After they are baked let stand for about 5 minutes then remove from pans.
1119
kcal
Calories
92
g
Fat
59
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup almond milk, 1 tablespoon vinegar, 1 cup wheat bran, 1 cup flour, and more.
Yes, Dairy Free Bran & Walnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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