Bran Muffins

These bran muffins are a great and improved version of the muffins my Mom used to make when we were kids when muffins started becoming a thing. They are perfect for breakfasts, packed lunches or treats to take on a walking trip. They are healthier than the original versions and are a great alternative to yeast-based bread.

Bran Muffins
In true permaculture style, I've used what I've got in the house - someone left some bran cereal and I've used this up, but replaced the eggs with egg replacer and added some great seeds. The result? A healthier and more delicious twist on an old classic!
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  1. 1 cup whole wheat self-raising flour
  2. 1/2 cup raw caster sugar
  3. 1/4 teaspoon rock salt
  4. 2 cups bran cereal
  5. 1 1/2 cups soya milk
  6. 1 egg replacer or a flax egg
  7. 1/4 cup coconut oil
  8. 1/2 cup of raisins
  9. 1tbsp hemp seeds
  10. 1 tbsp chia seeds
  1. Stir together flour, seeds, sugar, and salt.
  2. In a food processor, combine cereal and soya milk and leave to stand for about 2 minutes or until cereal softens. Add egg replacer and oil and process until mixed.
  3. Add dry mixture and mix in, stirring until just combined.
  4. Divide into twelve muffin cases in tins.
  5. Bake at 180°C for about 20 minutes or until golden brown.
  6. Remove cases from tin and cool for 10 minutes.
  7. Serve warm or cold.
This Week In The Garden


Mom of 3, keeper of mad collies and chickens, in search of lost perennial veg and into all thing permaculture. Writer, thinker and blogger. Maker of WordPress websites and internet geek.

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