• 1 1/2 cup unprocessed bran flakes
  • 6 tbsp flax meal
  • 2 tbsp olive oil (or almond oil)
  • 1 1/4 cup plain soymilk
  • 5 tbsp vegan maple syrup
  • 1 cup whole-wheat pastry flour
  • 1 tbsp baking powder


Mix oat bran, flax meal, oil, soymilk, and vegan maple syrup. Let sit for a couple of minutes, then sift in flour and baking powder. Spoon into oiled or non-stick muffin tin and bake at 400F for 15 minutes.

Note: My goal with this recipe was to create a muffin that was high in fiber, and had a good omega 3/6/9 ratio These have an approximate ratio of 3:2:6, respectively. I’ve included the nutritional info below (which will only vary by which brand of soymilk you use. This nutritional info is based on using wild oats brand, very similar to whole foods “365” refrigerated soymilk.):

Nutritional Information:
114 kcal Calories
35 kcal Calories From Fat
4.6 g Fat, Total
0.4 g Fat, Saturated
1.7 g Fat, Polyunsaturated (1 g of which is ALA)
2 g Fat, Monounsaturated
0 g Cholesterol
13 mg Sodium
19 g Carbohydrate, Total
5.4 g Dietary Fiber
5 g sugars
8.5 g Protein

Serves: 12 (makes twelve muffins)

Preparation ti