Soft & Fluffy Vegan Bran Muffins
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.
Servings: 12
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.
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.
Nutrition
Serving: 1muffin | Calories: 179kcal | Carbohydrates: 28g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 138mg | Potassium: 137mg | Fiber: 4g | Sugar: 12g | Vitamin A: 10IU | Calcium: 61mg | Iron: 1mg
