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Chocolate Cranberry Oat Bran Muffins (Vegan)

Oat bran has a bad reputation in the healthy food circles for being flavorless and a bit on the tree bark scale for taste.  The girls and I are suffering from iron deficient anemia so seeing that as a grain, oat bran was loaded with iron I sought a way to make it tasty enough to want to eat more.  The added benefit of extra fiber was a bonus while we all took iron supplements which are known to be constipating.  Iron requires vitamin C as a cofactor so we worked in dried cranberries for flavor and the vitamin C boost needed for iron absorption.  Whole wheat flour added our essential B vitamins and sweetened with agave and molasses.  Molasses also contains an iron boost as well as a large dose of potassium and calcium.  Butter was substituted for coconut oil and the lack of an egg allowed for a delicious, iron packed muffin that was also vegan.

  • 1 1/2 cup oat bran
  • 1/3 cup nut milk
  • 3/4 cup mashed banana
  • 1 1/2 tsp vanilla
  • 1 cup whole wheat flour
  • 1/2 tsp baking powder (double action)
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1 tbsp coconut oil
  • 1/4 cup Agave syrup or honey
  • 1/4 cup molasses
  • 1/4 cup cocoa powder
  • 1/2 cup dried cranberries

Preheat the oven to 350F (177C).  I used the food processor to grind the oat bran fine and mix dry ingredients together.   In a bowl combine all the wet ingredients except the milk.   Add the dry ingredients to the wet.  Mix well.  Add the milk and mix well. Add the cranberries and stir to mix.  Allow batter to rest for seven minutes.  Portion into muffin cups.

Bake for 15 to 18 minutes using a cake tester to ensure doneness.  Allow to cool on a wire rack.  Store at room temperature for 3 to 5 days or refrigerated up to seven days.

tandemtrouble View All

Babywearing, cloth diapering, breastfeeding twin Momma sharing my insights.

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