For now I leave you with a recipe I adapted from Maple and Cornbread. Her muffins came out much prettier than mine though... and I've adapted the recipe to make it totally vegan (she uses eggs and honey in hers, I switched it up with flax eggs and strawberry agave nectar!! YUM!)
For her recipe go here.
Raspberry Flax Vegan Muffins
adapted from Maple and Cornbread
1 cup whole wheat flour
3/4 cup wheat bran
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
2 Tbs milled flax seeds plus 1/3 cup water (mix and let stand a few minutes)
1/2 cup wholesome sweeteners strawberry agave
1 cup almond milk plus 1 tbsp lemon juice
1/4 cup canola oil
2 tsp freshly grated lemon zest
1 1/2 cups fresh raspberries
2 tbsp raw cane sugar (turbinado)
Preheat oven to 400°F. Coat 12 muffin cups with cooking spray or pretty paper cups.
Mix whole wheat flour, wheat bran, baking powder, cinnamon, baking soda.
Whisk flax seed mix and agave in a medium bowl until smooth. Add milk, oil, lemon zest, lemon juice; whisk until blended.
Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in the raspberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
Bake the muffins until the tops are golden brown and spring back when touched lightly, 20 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly.
CHOW!!!!