Vegan Pumpkin Bran Muffins

Ingredients

• 1.3 cups all-bran cereal (flakes)
• 1 tablespoon apple cider vinegar 
• 0.3 cup canola oil 
• 0.3 teaspoon double-acting baking powder 
• 1.3 teaspoon baking soda 
• 0.5 cup coconut palm sugar 
• 0.5 teaspoon ground cinnamon 
• 0.3 cup ground flax seed 
• 0.5 teaspoon ground ginger 
• 0.3 cup hemp seeds 
• 1 cup non-dairy milk (I used almond milk)
• 3 tablespoons protein powder (I used plant based)
• 0.8 cup pumpkin puree 
• 0.5 cup raisins 
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 
• 1 cup pastry flour whole wheat

Equipment

• bowl
• oven
• toothpicks
• wooden spoon
• ice cream scoop
• measuring cup
• muffin tray

Directions

1. Preheat oven to 400F/190C for 15 minutes. Line a 12 cup muffin pan with paper liners.In a large bowl stir together the dry ingredients and set aside.In another medium size bowl mix together wet ingredients. Beat it well with a wooden spoon.
2. Pour the wet ingredients over the dry mix and combine until just moistened. You may need to add another tablespoon or two of water/milk to get the right consistency.Use an ice cream scoop or a 1/3rd measuring cup to fill the paper liners with muffin batter. Divide the batter evenly among the 12 cups and bake for 17-20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Mine was done in 18 minutes.