- 2 Cups Wheat Bran 100%
- 1 ½ Cups Raisins Dark
- 1 ½ Cups Water
- ½ Cup Soy Milk Unsweetened, or other plant milk
- 1 tsp Apple Cider Vinegar Add to Soy Milk
- 3 Tbsp Molasses
- ¼ C Maple Syrup
- 1 Flax Egg = 1 Tbsp flax meal mixed with 3 Tbsp water
- ¾ Cup Whole Wheat Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 tsp Vanilla
- 1 tsp Balsamic Vinegar
- ¾ Cup Sweet Potato Orange color, baked
- ¼ Cup Hemp Hearts
Prebake or microwave sweet potato and set aside to cool.
Preheat oven to 350F (180C).
Toast the Wheat Bran in the hot oven by spreading a thin layer on a parchment-lined baking sheet, occasionally stirring, and observe so as not to burn. Set aside to cool.
Prepare and set aside flax egg.
Measure soy milk, add the teaspoon of apple cider vinegar, stir, and set aside.
Simmer 1 cup of raisins in ½ cup of water until water is absorbed. Set Aside to cool.
Measure ¾ cup of cooked and cooled sweet potato.
In a blender, gently blend the cooked raisins, sweet potato, molasses, maple syrup, flax egg, and prepared soy milk until almost smooth. Scrape blended ingredients into mixing bowl.
Sift to blend the whole wheat flour, baking powder, baking soda, and salt into mixing bowl. Add remaining ½ cup of raisins, toasted wheat bran, 1 cup of water, vanilla, and balsamic vinegar, and hemp hearts to the mixing bowl and stir all ingredients to incorporate.
Spoon into a lined muffin pan and bake 30-40 minutes. Remove from oven to cool when the muffins are firm to touch and spring back when gently pressed. This recipe makes 12 standard muffins.
Calories: 173kcal | Carbohydrates: 37g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 242mg | Potassium: 426mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1240IU | Vitamin C: 2mg | Calcium: 76mg | Iron: 3mg