So, this recipe actually started out as these Pumpkin Bran Muffins from Chef In You. While Chef in You is mostly a vegetarian blog they do have quite a few vegan recipes and most of the recipes for baked goods are quite low in fat and sugar. Last year before I went vegan, I was experimenting with baking healthier treats and found this site very helpful. Now that I am vegan, I like using recipes from this site because I usually just have to replace the dairy and/or eggs but don’t have to worry about changing flour and decreasing/replacing sugar and oil as I do for most recipes.
These Spiced Banana Bran Loaves are moist and chewy thanks to the combination of banana and bran, and are lightly sweet and spiced. The bran will also make the tops crisp up nicely. I love the dark rich colour the molasses gives these little loaves.
Spiced Banana Bran Mini Loaves
3/4 cup non dairy milk
1 tsp white vinegar
1 cup mashed banana (or try pumpkin puree)
1 cup wheat bran
1/3 cup molasses
1/3 cup coconut sugar (or brown sugar)
3 tbsp ground flaxseed
6 tbsp water
1 cup whole wheat flour
1/4 cup chickpea flour*
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground coriander
1 cup chopped walnuts or raisins (or both)
*You might notice small amounts of strange flours popping up in my baked goods recipes. Because I don’t buy whole wheat pastry flour and don’t want to use white flour, I have been experimenting using smaller amounts of different lighter flours (chickpea, millet, brown rice, white sorghum) in combination with regular whole wheat flour in my baked goods. Feel free to substitute these with white flour, more whole wheat flour (in which case you will probably need to add a little more liquid to the recipe), or a different flour of your choice.
Preheat oven to 375° and lightly grease 4 mini loaf pans (6″ x 3.5″ x 2″ or 15cm x 8.5cm x 5cm) or a 12 count muffin tin. In a measuring cup whisk together the nondairy milk and the white vinegar and set aside. In a small bowl mix together the flours, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl whisk together the mashed banana, bran, molasses, sugar, and the milk mixture.
Add the ground flax and water to a food processor or blender and blend until thick and creamy.
Add this flax mixture to the large bowl of liquid ingredients and stir in. Now add the prepared dry ingredients and chopped walnuts and/or raisins to the liquid ingredients. Gently stir until everything is just mixed together.
Divide batter into prepared pans and place in oven. Bake mini loaves 32-37 minutes and muffins 20-25 minutes. Let cool in pan for 5 minutes and then remove to a wire rack to finish cooling. Enjoy!
Nutritional Info: 1/3 of a mini loaf, or 1 muffin contains 140 calories, 23g carbs, 5g fat, 4g protein, and 7g sugar.
This recipe has been submitted as part of Healthy Vegan Fridays.