makes ~16 muffins
1 T ground flaxseed
3 T water
1 1/2 C wheat bran
1 C plain rice milk (or other non-dairy milk)
1/2 C unsweetened organic applesauce
2/3 C brown sugar
1/2 t vanilla extract
juice from 1/2 a lemon
zest from 1/2 a lemon
1/2 C unbleached all-purpose flour
1/2 C whole wheat flour
1 t baking soda
1 t aluminum-free baking powder
1/2 t fine sea salt
1 t ground cinnamon
1/4 t ground nutmeg
1 C fresh blueberries
1 T chia seeds [optional]
1. Preheat the oven to 375 degrees. Grease a muffin tin or line with paper liners.
2. Stir together the ground flaxseed and water. Set aside.
3. Mix together the rice milk and wheat bran. Let sit for 10 minutes.
4. Combine together the "egg," applesauce, brown sugar, and vanilla in a large bowl. Stir in the lemon juice, lemon zest, and wheat bran mixture.
5. In a small bowl, stir together the two flours, baking soda, baking powder, salt, cinnamon, and nutmeg with a fork.
6. Stir the dry ingredients into the wet ingredients. Fold in the blueberries. Stir in the chia seeds if desired.
7. Spoon the muffin batter into the prepared muffin tin.
8. Bake for 15-20 minutes, or until muffin tops spring back when touched.
9. Remove from the oven and place muffins on a wire rack to cool.