One thing whole food plant based eaters get really good at is modifying recipes.
This is a recipe I’ve been using for about 15 years from the Flax Council of Canada and Saskatchewan Flax Development Commission. (Yay!) I’m going to guess they are not highly subsidized by the government! I have modified the heck out of it, but the large amount of ‘good for you’ whole grains and flax seeds are still there, making it a great muffin to serve for breakfast when your teenage daughters don’t feel like having much. They are also perfect for an after school snack offering a hearty, filling texture and omega 3s (in the flaxseeds and walnuts). If you can, always use organic ingredients. This will ensure you avoid pesticide residues and GMOs and will offer up the most nutrients. 
The flaxseeds and walnuts in these muffins contain alpha-linolenic acid, the plant version of omega-3 which is very heart healthy. Flaxseeds are nutritional powerhouses, providing a good amount of fiber, protein, magnesium and manganese. Whole flaxseeds that don’t make contact with your teeth, will pass through the body undigested, but I like the crunch of the ones that do.. 🙂
Ingredients
- 1 1/2 cups oat bran1 cup whole wheat flour1 cup flaxseeds, ground1/4 cup whole flaxseeds1 cup wheat bran1 Tbsp baking powder1/2 tsp sea salt2 oranges, quartered and seeded3/4 cup coconut sugar (or cane sugar)1 cup almond or soy milk + 1 1/2 tsp vinegar, to make buttermilk1/3 cup olive oil1/2 cup applesauce, or plant based yogourt (in place of eggs)1 tsp baking soda1 1/2 cups raisins and or chopped walnuts
Instructions
- Preheat oven to 375 degrees F. Line two 12 cup muffin pans with parchment paper liners, or coat pans with cooking spray.
- In a large bowl, combine; oat bran, flour, flaxseeds, wheat bran, baking powder and salt. Set aside.
- In a blender or food processor, combine oranges, sugar, buttermilk, oil, applesauce, and baking soda.
- Pour orange mixture into dry ingredients. Mix until well blended. Stir in raisins/nuts.
- Divide batter evenly among muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the centre comes out clean. Remove to a cooling rack. Makes 24 muffins.
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