Prep Time: 25 minutes
Cook Time: 20 minutes
Yield: 15 muffins


Wet Ingredients:

  • 2 Tbsp organic raw coconut butter, melted
  • ¼ cup sucanat
  • ¼ cup unsulfured blackstrap molasses
  • ½ cup unsweetened applesauce
  • 1 cup + 2 Tbsp soy, rice, almond, or other milk substitute
  • 1 cup plain soy yogurt
  • 1 Tbsp grated orange zest

Dry Ingredients:

  • 2 ½ cups whole wheat flour
  • 2 Tbsp whole grain soy flour
  • 2 Tbsp flaxmeal or ground flaxseeds
  • 2 ½ tsp baking soda
  • ¼ tsp sea salt
  • 2 cups all natural whole grain bran flake cereal
  • Flax seeds, to sprinkle on top
  • 1 cup wheat bran
  • 1 cup boiling water

Eat-Clean cooking spray


  1. Place the rack in the center of the oven and preheat to 400 degrees F. Prepare muffin tin by lining with paper cups, silicone muffin cup liners, or spray with Eat-Clean cooking spray.
  2. Pour the boiling water over the bran and set aside.
  3. In a large bowl, whisk together the wet ingredients until combined thoroughly.
  4. In a medium bowl, whisk together the dry ingredients until combined well. Add to the wet ingredients and stir to combine. Add the bran flake cereal, and the bran and water mixture, and stir to combine.
  5. Scoop the batter into the muffin cups until ¾ full, and sprinkle the tops with flax seeds, if desired. Bake 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool on a wire rack.