Cherry Bran Muffins

Cherry Bran Muffins, an easy breakfast cherry muffin recipe with wheat bran made with all plant-based ingredients. Super simple and great for freezing!

cherry bran muffins on a white table with fresh cherries

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Love bran muffins? Make them with cherries! This easy breakfast cherry muffin recipe comes together in 40 minutes, is packed with fiber and nutrients, and is a great for meal prep (or freezing for later).

👉 Ready to learn how to make plant-based cherry bran muffins? Let’s do it!


🍒 Ingredients

  • Wheat bran: the hard outer layer of the wheat kernel, bran is high in fiber and nutrients
  • Wheat flour: made by grinding just the wheat endosperm, the flour adds a softer texture to the bran
  • Cherries: both fresh and frozen cherries work in this recipe, which means you can make them all year
  • Flax egg: made with ground flaxseeds and hot water, it acts as a binder for the muffin ingredients
  • Brown sugar: light brown sugar adds a touch of sweetness and flavor, and helps keep the muffins soft
  • Baking soda: helps the muffin batter to rise when baking
  • Salt: a touch of salt balances and helps bring out the flavor of the other ingredients
  • Apple sauce: a thick applesauce adds moisture to the muffin batter
  • Apple cider vinegar: a touch of apple cider vinegar adds tang and flavor
  • Plant-based milk: the liquid base of the batter, we like a creamy oat milk
  • Vanilla extract: adds a deep flavor
  • Recommended tools: large mixing bowl, small mixing bowls, muffin tin, muffin liners (paper or silicone)
bowls of flour, wheat bran, applesauce, cherries, milk, and other ingredients for bran muffins

🥣 How to make (step-by-step photos)

1️⃣ Step One: Preheat oven and prep muffin pan

First, preheat your oven to 350 degrees Fahrenheit (or about 175 degrees Celsius).

Then line your muffin pan by either placing muffin liners (either paper or silicone) into a 12-count muffin pan or grease the muffin tins with vegan butter or a light oil, like avocado oil.

Then set the pan aside until you’re done with the muffin batter.

a muffin pan with muffin liners on a white table
Line muffin pans

2️⃣ Step Two: Make a flax egg

Next, it’s time to make a “flax egg”, or a mixture of ground flax seeds and hot water that thickens and helps bind the batter.

To do this, combine the ground flax seeds with hot water in a small bowl and let sit 5 minutes to make a flax egg replacer.

Once done, set it aside while you mix the batter ingredients.

a bowl with ground flaxseeds and hot water with a small spoon on a white table
Make flax eggs

3️⃣ Step Three: Mix the dry and wet ingredients separately

Now it’s time to mix both the dry and wet bran muffin batter ingredients separately:

Dry ingredients: In a large mixing bowl, add whole wheat flour, wheat bran, brown sugar, baking soda, and salt. Whisk together to combine, then set aside.

a mixing bowl with wheat bran, wheat flour, brown sugar, and other dry muffin ingredients on a white table
Mix dry ingredients

Wet ingredients: In a medium bowl, add plant-based milk, apple sauce, apple cider vinegar, vanilla extract, and the thickened flax egg. Whisk together to mix well.

a small mixing bowl with liquid ingredients for bran muffins with a whisk on a white table

4️⃣ Step Four: Combine the batter ingredients with cherries

Add the mixed wet ingredients to the dry ingredients and use a baking spatula or scraper to fold in the wet ingredients until they are well combined and all of the flour is wet, but do not over mix.

a large mixing bowl with bran muffin batter inside with a baking spatula

Next, carefully fold in cherries until they are well combined in the batter.

a spatula folding sliced cherries into muffin batter in a mixing bowl
Fold cherries into bowl

5️⃣ Step Five: Add batter to muffin pan and bake

Add 1/4 cup mixed bran muffin batter to each muffin tin, then bake in the preheated oven for 15-20 minutes, or until you can stick a toothpick in and it comes out clean.

cherry bran muffin batter in a muffin pan before baking
Add muffin batter to a pan

Then remove the muffins from the tin and let cool on a baking rack at least 10 minutes before serving.

cherry bran muffins in a muffin tin after baking
Bake 20 minutes

❓ Recipe questions + quick tips

How do you make cherry bran muffins vegan?

To make cherries bran muffins vegan, you can replace traditional baking ingredients like eggs, milk, and butter with vegan substitutes. For eggs, you can use ingredients like applesauce, mashed bananas, or flax eggs as a binding agent. Instead of cow’s milk, you can use plant-based milk such as almond, soy, or oat milk.

What is wheat bran vs. wheat flour?

Wheat bran is the outermost layer of the wheat kernel, while wheat flour is made by milling the inner part of the wheat kernel. Wheat bran is high in fiber, protein, and various vitamins and minerals, while wheat flour contains fewer nutrients and is used primarily as a source of carbohydrates in baking.


💡 Ideas for serving

  • As a breakfast food: Bran muffins make for a nutritious and filling breakfast. Pair them with some fresh fruit and a cup of coffee or tea for a satisfying morning meal.
  • As a snack: Bran muffins can also be enjoyed as a snack. They are a great way to satisfy hunger between meals and provide a boost of energy. They can be eaten on their own or paired with a piece of fruit or some nuts for a more complete snack.
  • As a dessert: Bran muffins can be used as a base for a more nourishing dessert option. Try topping them with some fresh fruit or a drizzle of maple syrup or coconut cream for a tasty treat.
cherry bran muffins on a white table with fresh cherries and a bowl of wheat bran

🧊 How to store

  1. Refrigerator storage: Store leftover bran muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for 4-5 days.
  2. Freezer storage: Bran muffins are great for freezing, simply store them in the freezer in a freezer-friendly bag or container for up to 2-3 months and put them in the microwave for 30 seconds before serving.

♻️ Sustainable kitchen tips

  • Use locally sourced and organic ingredients: When making bran muffins, try to use locally sourced and organic ingredients whenever possible. This can help reduce the carbon footprint associated with transportation and promote sustainable farming practices.
  • Reduce food waste: To reduce food waste, try to use up any leftover bran or other ingredients in other recipes or freeze them for later use. You can also repurpose stale muffins by using them as a base for a bread pudding or crumble.
  • Use eco-friendly baking supplies: Opt for eco-friendly baking supplies like reusable silicone baking cups, baking mats, or parchment paper made from unbleached and sustainable materials.
bran muffins with cherries on a white table with fresh cherries

👉 More bran muffin recipes

Want more plant-based bran muffin recipes? Try Vegan Strawberry Bran Muffins, Apple Bran Muffins, Peach Bran Muffins, and Vegan Blueberry Bran Muffins. Or try my plain plant-based bran muffins without fruit.

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Get my 4-Day Plant-Based Meal Plan to start your journey on the plant path.

cherry bran muffins on a white table with fresh cherries and a bowl of wheat bran

Cherry Bran Muffins

Kristina Todini, RDN
Cherry Bran Muffins, an easy breakfast cherry muffin recipe with wheat bran made with all plant-based ingredients. Super simple and great for freezing!
5 star (1 rating)
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast + Brunch
Cuisine Vegan
Servings 12 muffins
Calories 131 kcal

Equipment

  • 1 large mixing bowl
  • 2 small mixing bowls
  • 1 12-count muffin pan
  • 12 muffin liners optional

Ingredients
  

  • 2 tablespoons ground flax seeds
  • ¼ cup hot water
  • 1 ½ cups whole wheat flour
  • 1 cup wheat bran
  • ½ cup light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cup plant-based milk
  • ½ cup applesauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 cup cherries sliced thin
  • Optional: vegan butter or oil to grease pan if not using muffin liners

Instructions
 

  • Preheat oven and prep muffin pan: Preheat oven to 350 degrees Fahrenheit (about 175 degrees Celsius). Then either place muffin liners (either paper or silicone) into a 12-count muffin pan or grease the muffin tins with vegan butter or a light oil, like avocado oil.
  • Make flax egg: Combine the ground flax seeds with hot water in a small bowl and let sit 5 minutes to make a flax egg replacer.
    2 tablespoons ground flax seeds, ¼ cup hot water
  • Mix dry ingredients: In a large mixing bowl, add whole wheat flour, wheat bran, brown sugar, baking soda, and salt. Whisk together to combine.
    1 ½ cups whole wheat flour, 1 cup wheat bran, ½ cup light brown sugar, 1 teaspoon baking soda, ½ teaspoon salt
  • Mix wet ingredients: In a medium bowl, add plant-based milk, apple sauce, apple cider vinegar, vanilla extract, and the thickened flax egg. Whisk together to mix well.
    1 ¼ cup plant-based milk, ½ cup applesauce, 1 tablespoon apple cider vinegar, 1 tablespoon vanilla extract
  • Combine wet and dry ingredients with cherries: Add the mixed wet ingredients to the dry ingredients and use a baking spatula or scraper to fold in the wet ingredients until they are well combined and all of the flour is wet, but do not over mix. Fold in chopped cherries.
    1 cup cherries
  • Add to muffin pan and bake: Add 1/4 cup mixed bran muffin batter to each muffin tin, then bake in the preheated oven for 15-20 minutes, or until you can stick a toothpick in and it comes out clean. Then remove the muffins from the tin and let cool on a baking rack at least 10 minutes before serving.
    Optional: vegan butter or oil to grease pan

Notes

Prep ahead instructions: To prep ahead, make a big batch of bran muffins and enjoy throughout the week. I do not recommend mixing the batter before baking or it will dry out and the muffin texture won’t be as soft.
Leftovers and storage: Store leftover bran muffins in an airtight container at room temperature for 2-3 days, or in the refrigerator for 4-5 days. Bran muffins are great for freezing, simply store them in the freezer in a freezer-friendly bag or container for up to 2-3 months and put them in the microwave for 30 seconds before serving.
Nutrition notes: Nutrition information is an estimate and includes all ingredients except optional oil or butter for greasing the pan. This recipe uses only plant-based ingredients. It contains gluten from the wheat bran and flour. It is nut-free, dairy-free, and egg-free.

Nutrition

Serving: 1muffinCalories: 131kcalCarbohydrates: 29gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 204mgPotassium: 181mgFiber: 5gSugar: 14gVitamin A: 63IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Keyword cherry bran muffins, vegan bran muffins
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