These vegan bran muffins are the perfect way to start your day! They’re packed with fiber, protein, and flavor, and they’re so easy to make. This recipe is perfect for anyone looking for a healthy and delicious breakfast or snack option.
Why You’ll Love These Vegan Bran Muffins
Bran muffins are a classic breakfast staple, but they often get a bad rap for being dry and bland. Not these muffins! This recipe yields vegan bran muffins that are moist, flavorful, and absolutely delicious. Plus, they’re packed with nutrients and good for you! Here’s why you’ll love them:
- Packed with Fiber: Bran is an excellent source of dietary fiber, which is essential for digestive health and can help you feel fuller for longer.
- High in Nutrients: These muffins are a good source of essential vitamins and minerals, including iron, magnesium, and B vitamins.
- Easy to Make: This recipe is incredibly simple to follow, even for beginner bakers.
- Customizable: Feel free to get creative and add your favorite mix-ins, like nuts, seeds, or dried fruit.
Ingredients You’ll Need
- 1 cup plant-based milk (soy milk, almond milk, or oat milk work well)
- 1 tablespoon apple cider vinegar
- 1 cup whole wheat flour
- 1 cup bran flakes
- 1/2 cup brown sugar (or coconut sugar)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup unsweetened applesauce
- 1/4 cup melted coconut oil (or other neutral oil)
- 1 teaspoon vanilla extract
Ingredients for vegan bran muffins arranged on a table
Step-by-Step Instructions
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Preheat and Prep: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners and set aside.
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Make the Buttermilk: In a medium bowl, combine the plant-based milk and apple cider vinegar. Let it sit for 5-10 minutes to curdle slightly.
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Combine Dry Ingredients: In a large bowl, whisk together the flour, bran flakes, brown sugar, baking soda, and salt.
Dry ingredients for vegan bran muffins in a bowl
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Mix Wet Ingredients: In a separate bowl, whisk together the applesauce, melted coconut oil, and vanilla extract.
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Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Vegan bran muffin batter in a bowl
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Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
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Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Vegan Bran Muffins
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Don’t Overmix: Overmixing the batter can result in tough muffins. Mix just until the ingredients are combined.
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Measure Flour Correctly: Use the spoon-and-level method to measure flour accurately. Too much flour can make the muffins dry.
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Adjust Sweetness: Feel free to adjust the amount of sugar to your liking.
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Add Mix-Ins: Get creative! Add your favorite mix-ins to the batter, such as chopped nuts, seeds, dried fruit, or chocolate chips.
Freshly baked vegan bran muffins cooling on a rack
Delicious Serving Suggestions
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Enjoy these muffins warm with a spread of vegan butter, nut butter, or jam.
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Crumble a muffin over your favorite plant-based yogurt or smoothie bowl for added texture and flavor.
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Pack a couple of muffins for a healthy and satisfying on-the-go breakfast or snack.
Vegan Bran Muffins: A Baker’s Delight
“These vegan bran muffins are a testament to the fact that delicious and nutritious baking doesn’t have to involve complicated recipes or hard-to-find ingredients,” says Sarah Williams, a renowned vegan pastry chef. “Simple substitutions, like using plant-based milk and flaxseed meal, can transform classic recipes into vegan delights.”
FAQs About Making Vegan Bran Muffins
Q1: Can I substitute the whole wheat flour with all-purpose flour?
A: While you can use all-purpose flour, it will result in a slightly less dense and nutty flavor. For best results, stick to whole wheat flour.
Q2: Can I use a different sweetener instead of brown sugar?
A: Yes, you can use coconut sugar, maple syrup, or another sweetener of your choice. Adjust the amount as needed to suit your taste preference.
Q3: How do I store leftover vegan bran muffins?
A: Store the cooled muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Q4: Can I add nuts or seeds to the batter?
A: Absolutely! Chopped nuts, such as walnuts or pecans, or seeds, like sunflower or pumpkin seeds, would be delicious additions to these muffins.
Q5: Can I make this recipe gluten-free?
A: While I haven’t tested it myself, you can try using a gluten-free all-purpose flour blend in place of the whole wheat flour. Make sure your other ingredients, like the bran flakes and baking powder, are also certified gluten-free.
Q6: My muffins turned out a bit dry. What went wrong?
A: Overbaking can lead to dry muffins. Make sure to check for doneness with a toothpick, and don’t bake them for longer than necessary. Additionally, overmixing the batter can also result in a drier texture.
Q7: Can I use a different oil instead of coconut oil?
A: Yes, you can use another neutral oil, such as canola oil or melted vegan butter, in place of the coconut oil.
These vegan bran muffins are a delicious and nutritious way to start your day. They’re easy to make, packed with fiber, and full of flavor. Make a batch today and enjoy!
