Vegan Strawberry Bran Muffins, an easy breakfast strawberry muffin recipe with wheat bran made with all plant-based ingredients. Super simple and great for freezing!
Love strawberry bran muffins? Make them plant-based! This easy breakfast strawberry 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 strawberry bran muffins? Let’s do it!
- 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
- Strawberries: both fresh and frozen strawberries 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)
🥣 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.
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.
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.
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.
4️⃣ Step Four: Combine the batter ingredients with strawberries
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.
Next, carefully fold in strawberries until they are well combined in the batter.
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.
Then remove the muffins from the tin and let cool on a baking rack at least 10 minutes before serving.
❓ Recipe questions + quick tips
To make strawberry 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.
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.
🧊 How to store
- 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.
- 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.
👉 More easy plant-based bran muffin recipes
Vegan Strawberry Bran Muffins
- 1 large mixing bowl
- 2 small mixing bowls
- 1 12-count muffin pan
- 12 muffin liners paper or silicone (optional)
- 2 tablespoon 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 cups plant-based milk
- ½ cup apple sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1 cup strawberries sliced thin
- Optional: vegan butter or oil to grease pan (if not using muffin liners)
- 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.
- Mix dry ingredients: In a large mixing bowl, add whole wheat flour, wheat bran, brown sugar, baking soda, and salt. Whisk together to combine.
- 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.
- Combine wet and dry ingredients with strawberries: 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 strawberries.
- 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.