Raspberry Oat-Bran Muffins
3 tsp Ener-G egg replacer whipped w/ 4 Tbsp warm water
2 Cups oat bran
1 Cup spelt flour
1/2 cup organic brown sugar
4 tsp baking powder
2 tsp cinnamon
2 tsp vanilla extract
1/2 tsp salt
1 1/4 Cup almond milk
1/3 Cup coconut oil (or use applesauce if you want an oil-free version)
1/2 Cup raspberry preserves (or any other fruit preserve)
1/2 Cup sliced almonds
Preheat oven to 425 and lightly grease muffin tins.
In food processor or blender whip together egg replacer until thick and creamy, mix in oil (or applesauce if using), almond milk, and vanilla extract. In a large separate bowl combine oat bran, flour, baking powder, cinnamon, brown sugar, and salt. Add the wet ingredients into the dry and mix just until combined, over mixing will cause chewy muffins, you want yours light and fluffy. Fill muffin tins 1/3 of the way with batter and add a dollop of your fruit preserves in the center, add more batter until tins are 2/3 full and the preserves are covered, sprinkle with slivered almonds and bake for 18 minutes. Let cool in tins for 3-5 minutes before removing to a wire rack to finish cooling.