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Dairy-Free Cranberry Bran Muffins

I created this recipe as a way to increase our fibre intake while also keeping them dairy free for the sake of my husband. They turned out so well, and I'm excited to make them many more times in the future!

Course Breakfast, Snack
Cuisine Canadian
Keyword bran, bran muffins, cranberry bran, dairy free, healthy, low sugar, muffins
Servings 18 muffins
Author Naomi

Ingredients

  • 1 cup coconut milk
  • 2 Tbsp lemon juice
  • 2 cups bran flakes cereal
  • 1/2 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 lrg egg beaten
  • 1/4 cup molasses (I used table molasses)
  • 1/4 cup oil (can use olive oil- I used canola)
  • 1 tsp vanilla
  • 1 cup fresh or frozen cranberries washed
  • coarse sugar for sprinkling (optional)

Instructions

  1. Line muffin trays with 18 paper muffin liners.

  2. In a bowl or measuring pitcher, combine the coconut milk, lemon juice and bran flakes. Allow to rest 10-15 minutes.

  3. Meanwhile, in a large mixing bowl, sift together the flours, sugar, baking powder, baking soda, and salt. Make a well in the centre and set aside.

  4. Add the egg, molasses, oil, and vanilla to the bran mixture and mix well.

  5. Pour the bran/liquid ingredients into the centre of the flour well, and add the cranberries. Stir until just combined (do not overmix!). The batter will be quite stiff.

  6. Scoop the batter into the prepared muffin trays, dividing the mixture evenly into the muffin cups. Sprinkle with coarse sugar. If there are any empty muffin compartments in the tin, fill them 1/2 way with water to prevent them from warping while the muffins bake.

  7. Bake the muffins at 375 degrees F for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Cool on wire racks.