rebirth by muffins
OK it's January 5th and I'll admit that my sweet tooth has taken something of a beating lately and I'm at that point where I'm craving healthy foods that won't add further damage to my teeth or waistline. But of course I don't want stuff that tastes like cardboard.

I was a bit skeptical when I came across this Goodbaker recipe for healthy vegan muffins that are also low-carb and low-fat. Have to taste like ass, I thought. '

Nonetheless, I picked up the ingredients not already in my pantry and decided to whip up a batch last night.

As they cooked in the oven I apologized in advance to Cory for the possibility that they might "taste like ass."

He made a funny face at me and at this point I'm still surprised that I ever convinced him to even try them out.

But he did --after I did of course -- and we were both happily surprised at how damn good they were. Very light and moist and full of flavor.

This is a low-carb muffin recipe, that is also a healthy bran muffin recipe, that is also a cane sugar free muffin recipe, that is also a low fat muffin recipe, that is also a vegan muffin recipe! These muffins bake up surprisingly moist and fluffy — one might even say they have a delicate texure.

High Fiber, Lower Carb
Maple Morning Muffins

Dry Ingredients:
1/2 cup oat bran
1/2 cup whole wheat pastry flour
1/3 cup whole soy flour
1/3 cup oatmeal (rolled oats)
1/3 cup wheat bran
1/3 cup ground flax seed
1 tablespoon baking powder
1 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
1 tsp vital wheat gluten OR 2 TB starch (cornstarch, tapioca starch, arrowroot)
1/2 cup raisins and/or walnuts and/or other dried fruit

Wet Ingredients:
1-1/4 cups applesauce
1/3 cup maple syrup
(or an equivalent amount of your preferred dry sweetener plus 1/4 cup water)
1 tsp vanilla (optional)
1 or 2 Tablespoons oil (optional)

Instructions
- Combine all of the dry ingredients in a large bowl, and stir with a whisk or spoon to combine thoroughly.
- Pour in the applesauce, maple syrup (or other sweetener and water), and optional oil.
- Mix gently, just enough to combine. Do not overmix. It’s OK to leave a few dry lumps.
- Spoon batter into a lined muffin tin, and bake at 350 degrees for about 18 minutes, or until the tops turn golden.

Hints:
We’ve tried to use ingredients that are readily available. But it’s also a very flexible recipe. So if you don’t have both the wheat bran and the oat bran, simply substitute with more of the one you do have. If you don’t have either, substitute with more oatmeal. Or if you are missing any of the first 5 ingredients, just substitute with more whole wheat pastry flour.

Be sure to buy your flax seed fresh, and in small quantities. It's best to grind it at home just before use. Or store it in the freezer, because the healthy flax oils start to oxidize and go bad the moment they are ground and exposed to air.

Be careful that any products you buy containing flax seed are strictly fresh.

A good rule of thumb to remember is: the healthier a seed or oil is, the faster it will go bad.

Also, they are oh-so-easy to make. Next time I make them I might use dried cranberries or dried cherries -- something more Valentine's Day-ish. Maybe even some nutmeg or vanilla paste instead of vanilla extract.