Vegan Blueberry Bran Muffins
Vegan Blueberry Bran Muffins, an easy breakfast blueberry muffin recipe with wheat bran made with all plant-based ingredients. Super simple and great for freezing!
Equipment
- 1 muffin tin
- 2 mixing bowls
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 blueberries fresh or frozen
- Optional: vegan butter or oil to grease muffin tin or 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.
- 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, applesauce, apple cider vinegar, vanilla extract, and the thickened flax egg. Whisk together to mix well.
- Combine wet and dry ingredients with blueberries: 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 blueberries.
- 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.
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: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 204mgPotassium: 165mgFiber: 5gSugar: 13gVitamin A: 63IUVitamin C: 1mgCalcium: 57mgIron: 1mg
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