Vegan stuffed muffins worth the muffin top

I am a fan of all things baking. Back in my nonvegan days, most of my baking came from either a premixed box or off the back of a Nestle Tollhouse chocolate chip bag. And in the event I actually tried to bake something from scratch, it usually consisted of all purpose flour and a ridiculous amount of eggs.

So the first time I made this super awesome oat bran raspberry preserve muffin was a serious stretch for me. Not only does it not have any milk, eggs or all purpose flour in it, but it's got oat and wheat bran, wheat flour and flaxseeds serve as an egg replacer. This is a crunchy mom's dream muffin.

Needless to say, I've made these bad boys at least a dozen times and they've come out MORE than perfect every single time. Make them for yourself, make them for your kids, make them for your friends or heck, just make them and freeze them for some time down the road when you're going to need a kick-ass muffin.

Oat bran raspberry preserve muffins (with crunchy hazelnut topping)
(Makes 24 muffins or 48 minis!)
2 cups oat bran
1 cup wheat bran
1 1/2 cup wheat flour
2 "flaxseed" eggs (2 TBS flaxseed plus 3 TBS water)
1 tsp baking powder
1 tsp baking soda
1 cup brown sugar
2 tsp vanilla extract
1 1/2 cups almond milk
1/3 cup canola oil
Jar of raspberry preserves (or whatever preserve your heart desires)

Preheat oven to 375 degrees.
Mix your flaxseed "eggs" and let them sit for 10 minutes. (Don't ignore this step, do it. You'll be amazed at how much it thickens in 10 minutes. DO IT.)
Mix all the dry ingredients together.
Add almond milk, canola oil, vanilla extract and flaxseed "eggs."
Mixture will be similar to a thin oatmeal.
Now here's the important part:
Drop the mixture into a greased muffin tin, only fill the cup about 1/4 full.
Scoop about 1-2 tsp of preserve onto the mixture, kind of like this picture below (the amount of preserve will differ depending on whether you're making regular muffins or mini muffins):

Now, drop some more muffin mixture on top, making sure that the preserve is covered. 
The muffin tin should be about 2/3 full once you're finished. Top with a sprinkle of hazelnuts and chunky sugar crystals.
For regular-sized muffins bake 15-20 minutes.
For mini muffins bake 10-12 minutes.

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