Delicious Dairy-Free Bran & Walnut Muffin Recipe
Welcome foodies! If you are looking for a delicious and healthy snack to fuel your day, look no further than this Dairy-Free Bran & Walnut Muffins Recipe. I am a nutritionist who believes that healthy food can be both delicious and nourishing, and this recipe is no exception. With a combination of whole wheat flour, wheat bran, oat bran, and almond milk, these muffins are packed with fiber and other essential nutrients. Plus, they are dairy-free for those who can’t tolerate lactose or prefer to avoid dairy products.
These muffins are easy to make and perfect for busy people who want to have a nutritious breakfast on the go or a satisfying mid-morning snack. The recipe’s ingredients list includes pantry staples like baking soda, baking powder, salt, molasses, canola oil, vanilla extract, coconut sugar and apple cider vinegar. And of course, what is a good bran muffin without walnut pieces? Our recipe has them mixed in for added texture.
Not only are these muffins delicious and healthy, but they are also versatile. They can be served as-is or with a variety of sides for any meal of the day. You could pair them with eggs for breakfast or soup for dinner.
So what are you waiting for? Gather your ingredients now and take your first step towards enjoying these gluten-free goodies.
Why You’ll Love This Recipe
If you’re looking for a delicious, healthy and dairy-free snack, look no further! These bran and walnut muffins will satisfy your cravings without leaving you feeling guilty. Here’s why you’ll love this recipe:
Firstly, these muffins are incredibly easy to make. With just a few simple ingredients and steps, you’ll have freshly baked muffins in no time. Whether you’re an experienced baker or a complete novice, you’ll be able to whip up these muffins without any trouble.
Secondly, these muffins are packed with nutrients. They contain wheat bran, oat bran and whole wheat flour, which are all great sources of fiber. The addition of walnuts adds some healthy fats to the mix, making these muffins both filling and satisfying.
Thirdly, these muffins are versatile. You can easily customize the recipe to suit your preferences. You can add raisins for some extra sweetness or switch out the nuts for something else like pecans or almonds. The possibilities are endless!
Lastly, these muffins can be enjoyed guilt-free! They’re dairy-free and can easily be made gluten-free too! You won’t have to worry about any negative impact on your digestion as neither gluten nor dairy will give you any bloating or discomfort.
In summary, you’ll love this delicious, healthy and dairy-free walnut and bran muffin recipe because it’s easy-to-make, packed with nutrients that leave feeling full and satisfied; extremely versatile so there’s always another way to enjoy it (hello chocolate chips of course); lastly, perfectly suited for those following a gluten-free diet creating an amazing snack without sacrificing your digestive wellbeing!
Ingredient List
Let’s take a look at everything you’ll need to make these delicious dairy-free bran and walnut muffins.
Dry Ingredients
- 1 cup (120g) wheat flour
- 1 cup (85g) wheat bran
- 3/4 cup (60g) oat bran
- 3/4 cup (150g) brown sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup (115g) chopped walnut pieces
Wet Ingredients
- 1 large egg
- 3/4 cup (180mL) almond milk
- 1 tbsp. vinegar
- 1/4 cup (60mL) canola oil
- 1/4 cup (60mL) unsulphured molasses
- 1 tsp. pure vanilla extract
Note that you can substitute some of the wheat ingredients with gluten-free options if needed, such as gluten-free oat bran or a blend of gluten-free flours.
The Recipe How-To
Now that you know the reasons Behind our Dairy-Free Bran & Walnut Muffins let’s talk about how to make them. It’s a super-simple recipe that requires only a few steps:
Prep
- Preheat your oven to 375 degrees F
- Line a muffin pan with some parchment paper cups or use some non-stick spray.
- Combine bran, walnuts, flour, salt, baking soda, and baking powder in a large mixing bowl.
Wet and Dry Ingredients
Bowl 1 (Wet Ingredients)
- In another large mixing bowl, combine the egg, canola oil, molasses, almond milk, apple cider vinegar, vanilla extract.
Bowl 2 (Dry Ingredients)
- In another/same bowl containing dry ingredients, mix together wheat bran, oat bran, and whole wheat flour.
Combining the Mixtures
- Add the brown sugar to the Wet Ingredient bowl and stir together until well combined.
- Pour the Wet Ingredients into bowl containing dry ingredients mixture and gently stir until everything is just combined. Don’t over-stir – you want muffins that are nice and tender.
- Fold in walnut pieces.
Baking
- Spoon batter into prepared muffin cups; filling each cup about 3/4 full.
- Bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into center of muffin comes out clean.
Cool and Serve
- Remove from oven and cool for few minutes before serving!
Substitutions and Variations
Let’s be honest, not everyone has the exact ingredients at hand to make a recipe. Luckily, with this dairy-free bran and walnut muffins recipe, there are several substitutions and variations you can use to cater to your personal preferences.
Firstly, for those with gluten restrictions or preferences, feel free to swap out the whole wheat flour for gluten-free flour. You can also substitute the wheat bran with oat bran for a more subtly textured muffin or coconut flakes for a tropical twist.
If you’re looking for a nut-free option, simply omit the walnut pieces from the recipe or switch them out for sunflower kernels or pumpkin seeds. For a fruitier version, feel free to add chopped apples, raisins or even bananas.
For those looking for a vegan version of the recipe, swap out the egg for 1/4 cup apple sauce, use almond milk in place of dairy milk and replace molasses with maple syrup. If you don’t have apple cider vinegar on hand, white vinegar works wonders too.
Overall, don’t be afraid to get creative with your substitutions and create your own personalized version of healthy bran muffins!
Serving and Pairing
These dairy-free bran and walnut muffins are a delicious and healthy breakfast option that can be enjoyed at any time of the day. Serve them fresh from the oven with a cup of almond milk or a hot cup of coffee for a satisfying morning meal.
If you’re planning on serving these muffins as an afternoon snack, try pairing them with fresh berries or a homemade fruit salad. The combination of the sweet and tangy flavors of the fruit will perfectly complement the nutty taste of the walnuts in the muffins.
You can also make these muffins ahead of time and pack them as a snack for work or school. They’ll stay fresh in an airtight container for up to three days. To add some extra flavor, try spreading a little bit of almond butter on top of the muffin before eating it.
For those looking to make this recipe gluten-free, pair these muffins with some gluten-free granola or yogurt alternative made from coconut milk. This will create a filling and nutritious breakfast that anyone can enjoy.
These muffins are versatile enough to be eaten on their own or as part of a larger breakfast spread. No matter how you choose to serve them, I guarantee that dairy-free bran and walnut muffins will leave your taste buds satisfied and your body nourished!
Make-Ahead, Storing and Reheating
These dairy-free bran and walnut muffins are perfect for busy mornings or on-the-go snacks, so it’s a good idea to make a big batch ahead of time. These muffins will store well for up to 3 days at room temperature in an airtight container.
If you want to keep these muffins fresh for longer, they can also be stored in the freezer for up to 3 months. To freeze the muffins, let them cool completely before placing them in a freezer-safe bag or container. Make sure to label your bags with the date and type of muffin so you keep track of what’s inside your freezer.
When you’re ready to enjoy your frozen muffins, take them out of the freezer and let them thaw at room temperature for about 1-2 hours. You can also reheat them in the oven at 350°F (175°C) for about 10 minutes or until they’re heated through.
I often like to prepare my ingredients the night before to save time and reduce stress in the morning. If you prefer to do this, mix all dry ingredients together in one bowl (except walnut pieces) and mix all wet ingredients in another bowl. Keep both bowls refrigerated separately and combine right before baking your muffins next morning.
These dairy-free bran and walnut muffins are versatile and perfect for anyone who wants to have healthy snacks on hand at all times. Whether you’re making ahead or freezing, these moist, delicious and healthy muffins will be ready whenever you need them!
Tips for Perfect Results
Creating the perfect dairy-free bran and walnut muffins can seem like a daunting task, but with the right techniques, you can make them come out moist, flavorful and healthy. Here are some tips to help you achieve the best results:
1. Use fresh ingredients: Make sure that all the ingredients are fresh, especially the baking powder and baking soda. These ingredients can lose their potency over time and affect the rise of your muffins.
2. Mix it right: Mix all dry ingredients in one bowl and wet ingredients in another bowl until each is uniformly combined. Mix both until they’re just incorporated so that your muffins don’t become dense or tough.
3. Don’t overblend: Overmixing can overdevelop gluten, making your muffins tough and chewy, so mix until there aren’t any large clumps yet still has visible texture.
4. Bake at ideal temperature: Preheat your oven to 375 degrees Fahrenheit for best results. Avoid opening the oven door frequently during baking to prevent a sudden drop in temperature, which will disrupt the baking process.
5. Stick with the right consistency: Add liquid ingredients such as almond milk slowly while stirring. The consistency of the batter should be thick but easy to scoop into muffin tins.
6. Use good quality muffin insert paper liners: Muffin cups or tin liners make life easier by ensuring tidy clean up whilst also acting as fantastic insulators for even heat distribution throughout the mixture.
7. Use an ice cream scoop for perfect portion control: Use a medium-size ice-cream scooper to measure all possible muffin mixtures so that you get evenly sized treats every time.
8. Cool them appropriately: Allow your muffins to rest in their tin for at least five minutes before removing them to ensure they hold their shape when cooling on a separate rack.
Now you’re ready to indulge without any guilt!
Bottom Line
In conclusion, these Dairy Free Bran & Walnut Muffins are not only delicious but also healthy and nutritious. They are perfect for breakfast or as a mid-afternoon snack, especially for anyone with dietary restrictions such as gluten-free, dairy-free or nut-free. With simple ingredients like wheat bran, oat bran, almond milk, and walnuts, the recipe is easy to make in large batches and can be stored for several days.
You can switch things up by adding raisins or dried cranberries instead of walnuts or try pairing them with a hot cup of tea or coffee for a satisfying breakfast. The best part is that you can customize the recipe based on your dietary needs or preferences to make it work for you.
So next time you’re in the mood for a healthy treat, why not give this recipe a try? I promise you won’t be disappointed!
Dairy Free Bran & Walnut Muffins Recipe
Ingredients
- 1 cup almond milk
- 1 tablespoon vinegar
- 1 cup wheat bran
- 1 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup walnut pieces
- 1/3 cup canola oil
- 3 tablespoons molasses
- 1/4 cup Splenda brown sugar blend
- 1 large egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 375°F.
- In a medium bowl add almond milk and vinegar. Stir. Then add wheat bran and stir again and let stand for 5 minutes.
- 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.
- 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).
- Pre-grease the muffin tins with a small amount of oil or use cooking spray. Fill the tins about 3/4 with the mixture.
- 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.