Peach Bran Muffins
Peach Bran Muffins, an easy breakfast peach muffin recipe with wheat bran made with all plant-based ingredients. Super simple and great for freezing!
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 peaches pitted and sliced
- 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 peaches: 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 peaches.1 cup peaches
- 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: 129kcalCarbohydrates: 28gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 205mgPotassium: 172mgFiber: 5gSugar: 13gVitamin A: 98IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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