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bran muffins in recycled paper muffin liners on a white table

Vegan Bran Muffins

Kristina Todini, RDN
Vegan Bran Muffins, an easy breakfast 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, Snack
Cuisine Vegan
Servings 12 muffins
Calories 124 kcal

Equipment

  • 1 large mixing bowl
  • 2 small mixing bowls
  • 1 12-count muffin pan
  • 12 muffin liners paper or silicone (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 cups plant-based milk
  • ½ cup apple sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 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.
    Optional: vegan butter or oil to grease pan
  • Make flax egg: Combine the 2 tablespoons ground flax seeds with ¼ cup 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 1 ½ cups whole wheat flour, 1 cup wheat bran, ½ cup light brown sugar, 1 teaspoon baking soda, and ½ teaspoon 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 1 ¼ cups plant-based milk, ½ cup apple sauce, 1 tablespoon apple cider vinegar, 1 tablespoon vanilla extract, and the thickened flax egg. Whisk together to mix well.
    1 ¼ cups plant-based milk, ½ cup apple sauce, 1 tablespoon apple cider vinegar, 1 tablespoon vanilla extract
  • Combine wet and dry ingredients: 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.
  • 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.

Video

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: 124kcalCarbohydrates: 27gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 204mgPotassium: 156mgFiber: 4gSugar: 12gVitamin A: 56IUVitamin C: 0.1mgCalcium: 56mgIron: 1mg
Keyword vegan bran muffins
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