This is a modified version of my vegan blueberry chocolate chip bran muffin.   I made these today because my daughter’s ballet class is having a little party tomorrow.  I am sure that the majority of the snacks that will be served won’t be vegan, so I wanted to make sure my little ballerina will have something to munch on while everyone else is eating cupcakes, cookies, and candy.

I wanted these muffins to be a bit healthier than the average ones which is why I used whole wheat, all natural sucanat sugar, coconut milk, bran, etc.  And, they are moist and delicious!

I am sure you will like them!

Ingredients:

• 1.25 cups of wheat bran
• 1 cup of whole wheat flour
• 1 cup of Thai coconut milk
• 1 cup of blueberries
• 2/3 cup of sucanat unprocessed sugar
• 1/4 cup of applesauce
• 1 teaspoon of baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 1 teaspoon of vanilla
• 1 tablespoon of molasses (for added iron)

Directions:

1. Preheat oven to 350 degrees.
2. Mix coconut milk and wheat bran together.  Let the milk  absorb into the bran (10 minutes).
3. In another bowl, mix applesauce, vanilla, sea salt, and brown sugar together
4. Pour applesauce mixture in with the bran and add flour, baking soda, and baking powder.
5. Mix together.
6. Add the blueberries and mix it in.
7. Place into greased cupcake liners.  Fill it up 3/4 of the way.
8. Bake in preheated oven for 20 minutes.
9. Enjoy!