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Vegan bran muffins that are soft, fluffy, and perfectly moist! They come together quickly and are great with breakfast, as a snack, or a grab-and-go treat. You can easily customize them with your favourite add-ins for extra flavour and texture.
These easy vegan muffins are egg-free and dairy-free yet have that classic homemade taste and texture you know and love!
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I never get tired of baking muffins, and I hope you feel the same way, because I have another recipe to share with you!
I mean, how can you resist cozy homemade muffins fresh and warm from the oven, especially the kind that feel hearty and comforting without being heavy?
If your memories of bran muffins involve dry, dense, crumbly bites that were very bland tasting, don’t worry, you won’t find that here.
This vegan bran muffin recipe makes fluffy, tender, and earthy muffins with just the right touch of sweetness. They also have that nostalgic homemade bran muffin flavour you hopefully remember from your pre-vegan days.
Whether you’re baking them for the week ahead or just craving a simple homemade treat, this recipe is quick, easy, and customizable.
Just knowing that you'll have warm, tender muffins ready to enjoy with your morning coffee or as an afternoon (or midnight!) snack should be all the motivation you need to make a batch.
So, let's bake some muffins, shall we?
Everything You'll Need to Make Them
What to Use and What Can Be Changed
(NOTE: Only ingredients with special notes are listed below. The full ingredient list can be found in the recipe card.)
Wheat Bran - Make sure to use wheat bran, not wheat germ or any type of wheat cereal. I find wheat bran in the cereal section of my grocery store. If you can't find it there, look in the baking section, or you can order it online.
Dairy-Free Milk + Apple Cider Vinegar - These muffins are made with vegan buttermilk, a little bit of a secret ingredient to give them tenderness. These are the two ingredients you need to make it. I tested making the muffins with regular plant milk and then with vegan buttermilk, and preferred the texture of the version made with buttermilk.
Soy milk always makes the best vegan buttermilk; however, if you don't have soy milk, any dairy-free milk will work, make sure it's unflavoured and unsweetened.
Apple cider vinegar can be replaced with lemon juice if you don't have it.
Brown Sugar - I also tested with coconut sugar, and the results were great. See the recipe notes for details.
Raisins - I know, I know... this is an ingredient people either love or hate. If you are on team love (like me!), then use them. If you're not a fan, they can be left out or you can replace them with another add-in such as dried cranberries, chopped dates, chopped walnuts or pecans, or fresh blueberries.
Let's Make Them
(Note: I’ve outlined the step-by-step on how to make this recipe here, but find the full recipe, ingredients, and directions in the recipe card at the end of this post.)
Combine the dry ingredients in one bowl, the wet ingredients in another, and mix them.
Add the raisins (or another add-in you like).
Raisin Tip
For plumper raisins, soak them in warm water for about 10 minutes, then pat dry before adding to the batter. This is not a must, but it gives them a little extra hydration so they stay soft and juicy in the muffins.
Stir the raisins into the batter until evenly distributed, and make sure you don’t over-mix.
Evenly fill each muffin cup with the batter using a spoon or a trigger ice cream scoop.
Recipe Tip
Fill each muffin cup with an equal amount of batter, and you’ll end up with a tray of evenly sized, beautifully baked muffins!
Bake them and be careful not to overbake.
Remove the pan from the oven and let it sit for a few minutes.
Carefully transfer each muffin to a cooling rack and let them cool. They're delicious warm or completely cooled.
These vegan bran muffins are perfect on their own, but they’re even better when paired with a little something extra. Try them with a smear of vegan butter or your favourite nut butter.
If you’re thinking of a drink to enjoy with your muffins, a simple glass of plant milk is perfection, but a hot or iced oat milk latte, a vegan chai latte, or a creamy vegan hot chocolate will all hit the spot, too!
Tips to Get Everything Right
- Measure and have all your ingredients ready to go before starting. This will make the process run smoothly, quickly, and easily.
- Measure your ingredients correctly. I highly recommend using a scale (this is the one I have) and my weight measurements. Please read my article about how to measure flour correctly.
- Use room temperature milk. This will give your muffins a softer, fluffier texture.
- Make sure your baking powder and baking soda are fresh. If they aren't, your muffins will end up dense, flat, and gummy.
- Take extra care not to over-bake your muffins, or they will be dry and crumbly.
- Read this post from top to bottom before you start. I’ve shared my tips gathered during testing so you get everything right. Also, read through the full recipe before getting started.
- Follow the recipe exactly as it’s written for the very best results.
When You Bake These Up...
I’d love to hear how things went for you! Tell me everything with a comment and rating below, and/or post a photo of your easy vegan bran muffins on Instagram and tag me so I can see them. (I'm @delightfuladventures on Instagram).
Soft & Fluffy Vegan Bran Muffins
Suggested Equipment:
Ingredients:
- 1 ¼ cup (313 ml) unsweetened dairy-free milk (unflavoured, room temperature)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 ½ cups (188g) whole wheat flour
- 1 cup (60g) wheat bran
- ½ cup (100g) light brown sugar (or coconut sugar, see note below)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ⅓ cup (83ml) oil
- 1 teaspoon vanilla extract
- ½ cup (65g) raisins (or other preferred add-in, optional)
Instructions:
- Preheat oven to 350°F (177°C).
- Add muffin liners to your muffin pan or generously grease the inside of each cup with oil. Set aside.
Make Vegan Buttermilk:
- Pour the dairy-free milk into a measuring cup or bowl.
- Add the apple cider vinegar to the milk and stir. Set aside for 10 minutes.
Make Muffin Batter:
- In a medium bowl, whisk together the whole wheat flour, wheat bran, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, mix the buttermilk, brown sugar, oil, and vanilla extract together.
- Slowly add the dry mixture to the wet mixture and stir until combined, don't over-mix.
- Fold in the raisins until they are evenly distributed in the batter.
- Using a spoon or a large scoop, evenly divide the batter into the 12 muffin cups.
Bake:
- Bake for 18-20 minutes or until a toothpick inserted in the middle of the largest muffin comes out clean.
- Remove the muffin pan from the oven and let them cool in the pan for a few minutes, then remove them and place them on a cooling rack.
Recipe Notes:
- Please read all of the info above and below before making this recipe.
- Coconut sugar can be used instead of brown sugar. Use ½ cup (75g).
- Store leftovers in an airtight container at room temperature for up to three days. After three days, place container in the refrigerator for another 2-3 days.
- To freeze, once they've cooled completely, tightly wrap them individually, store them in a container or freezer bag, and freeze for up to two months. Thaw them at room temperature.
- The nutrition info listed below is based on one muffin with raisins. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.
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