My crafting and family life journal

Cranberry bran muffins

We have been blessed with another sunny winter day so I decided to make some low sugar bran muffins as a treat for my honey. For some reason the chickens decided that they wanted to take a rest from laying so we have no eggs in the house. Since there was a missing ingredient I used flax eggs for recipe which reduced the calories and made the recipe vegan. The resulting muffins were light and tasty so I thought I would share the recipe.

Cranberry bran muffins


  • 1 1/4 cups bran cereal
  • 1 3/4 cups unsweetened apple juice
  • 5 Tbsp flaxseed meal
  • 1 cup wholewheat flour
  • 1 cup unbleached white flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp sea salt
  • 1/3 cup oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup dried cranberries (use the ones sweetened with apple juice if possible)


  1. Preheat oven to 400 degrees and prepare two 12 cup muffin tins (I like to use silicone muffin tins — they do not have to be oiled and are reusable)
  2. In a small bowl stir bran cereal into 1 cup of apple juice and set aside for 15 minutes to soften.
  3. In a large bowl, combine flours, baking power, baking soda, cinnamon, allspice and salt.
  4. In a medium bowl, beat flax meal with the remaining 3/4 cup of apple juice and beat for about a minute. Blend in oil, maple syrup, and vanilla. Stir in the bran and apple sauce mixture.
  5. Add the dry ingredients to the wet and stir until just incorporated — do not over mix.
  6. Divide the mixture among the muffin tins (an ice cream scoop makes quick work of this).
  7. Bake for 7 minutes, turn the tins and bake for another 8-10 minutes or until a tooth pick inserted into the middle come out clean.
  8. Cool on rack for 10 minutes. Freeze any muffins not consumed the day made.

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