Add the apple juice and the soy milk to the wheat bran and oatmeal. Let sit to soften. Then add the other ingredients. Adding nuts gives it a crispy, delicious taste, but if you have allergies of course you can leave them out.
Pour the batter into a muffin pan and bake at 190 ℃ for 20 minutes. They don't expand too much so you can pour them up to the edges in the muffin pan.
These are delicious eaten when warm or cold. Cover with wrap, microwave for 15 seconds, and eat with soy milk and fruits for a filling breakfast or lunch. If you like the simple taste of whole wheat flour I definitely recommend this recipe.
Story Behind this Recipe
I had a vegan muffin from a Zen bakery. It was good, but I thought it was too oily. In fact, my biggest impression of it was its oil; so I made a oil-free version.
If you don't add the dried fruit, these have a very mild sweetness, which is great for breakfast. If you are going to add dried fruit, use about 3-4 tablespoons of raisins, or a similar type of dried fruit. I don't use maple syrup, rice syrup, cane sugar, or any other sweeteners, but if you prefer a sweeter taste, feel free to use your choice of sweetener. Sugar is acceptable for a vegan diet, but not for a macrobiotic one. About 3-4 tablespoons of sugar will transform these into sweet muffins.