Traditional all bran muffins have been given a plant based makeover, in these easy vegan bran muffins. This healthy and delicious breakfast muffin can be even more fun with the addition of your favorite mix-ins. Try adding raisins, dried cranberries, dried blueberries, chocolate chips, or diced apples. Your imagination is the limit!
I loved the traditional All Bran Muffins that I had growing up. So of course, I had to do my best to make a vegan-ized version of that very special treat.
The easy vegan bran muffins are one of my favorite make-ahead breakfast recipes. They're quick and simple to throw together over the weekend, and have breakfast ready all week long.
These vegan bran muffins are:
- Super healthy!
- Packed with fiber
- Ready in just 30 minutes
- Kid-friendly
And did I mention that they're totally delicious too?
Tips & Tricks
Wheat Bran - I used this wheat bran from Bob's Red Mill. But you can use your favorite brand.
Flour - I used a whole wheat flour for my vegan muffins, as it's a bit healthier. But you can also substitute all purpose flour and the recipe works just fine.
Ground Flax Seed - Don't skip the flax seed in this recipe (I used this brand!). When mixed with the liquid in the recipe, the flax seed works like a sort of glue to hold the batter together. It helps take the place of the eggs in the original recipe.
Non Dairy Milk - I used almond milk in this recipe, but you can substitute any kind of dairy free milk that you prefer. Soy milk and oat milk both work very well.
Variations
Try experimenting with your favorite mix-ins. Add ¼ cup of any of these to your batter for a fun treat. The combinations are endless!
My favorite mix-ins are:
- Chocolate Chips
- Diced Apples
- Raisins
- Dried Berries (like cranberries or blueberries)
- Nuts (like almonds or walnuts - chop them up first!)
- Sunflower Seed
If you love these all bran muffins, be sure to check out these other tasty vegan muffin recipes. And for more make ahead meal ideas, don't miss this guide to vegan meal planning.
Happy cooking !
Recipe
Vegan Bran Muffins
Ingredients
- 1 ⅓ cups whole wheat flour can substitute all purpose flour
- 1 cup wheat bran
- ½ cup brown sugar
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 ¼ cups almond milk or other nondairy milk
- ½ cup applesauce unsweetened
- 2 tablespoon ground flaxseed
- 1 ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F degrees. Line muffin tins with liners.
- In a stand mixer, combine the flour, wheat bran, brown sugar, baking soda, and salt.
- Add the almond milk, applesauce, ground flaxseed, and vanilla extract.
- Pour batter into the muffin tins, and bae for 22-25 minutes. They are done when a toothpick inserted into the middle of the muffin comes out clean.
Dani says
Love these muffins! Making a double batch this weekend so we can have them all week long.
Janice says
LOVED these muffins! I added blueberries and cut back on the sugar because of the sweetness of the berries. Even my non-vegan husband loved them.
Patti says
I make this recipe all the time. I use oat milk and maple syrup instead of the brown sugar. I also use organic sprouted spelt flour and oat flour (mixed). I add blueberries as well. They turn out great every time and taste like a treat.
Yvonne says
Hello,
I use my homemade date syrup in place of the sugar.
I use a little over 1/4 cup and this is sweet enough for me. Raisins in place of the sugar or, date syrup, works well also.
Deborah says
The muffins had good flavour and were very moist. They did stick to the papers, though. Next time, I will grease the papers or use a greased tin with no papers.
Madeline says
These are so nice! I was looking for a simple muffin recipe to use up some applesauce I had, and these were perfect. I reduced the sugar just a bit and used quick oats instead of the bran. They are perfect warm with some butter on them 🙂 I will definitely be making these again!
Regina says
New vegan in a household of dairy lovers. These were delicious to all. I’ll fold in some blueberries next time, as others have suggested. Thank you!
Lydia says
YUM. Excellent recipe, this is a keeper -- used oat milk, and a little maple syrup instead of brown sugar, & added a splash of almond extract. Works with either wheat bran or oat bran, very flexible recipe and texture is great.
Bill says
These muffins are excellent!! They remind me of the raisin bran muffins I had as a young adult, those large flaky gigantic muffins firm NYC delis!! These will be a regular treat for me!! Thanks so much for a healthy alternative!
anonymous says
really excellent. light, great flavor, very easy to make. will make again for sure.
Lynda Bradley says
Excellent recipe. I used soy milk and added 2 tsp of apple cider vinegar for "buttermilk".
Renee says
I made these per the instructions. They taste good, though I will delete the sugar next time. Mine stuck terribly to the cupcake liners. Any tips are appreciated.
JcG says
These are fantastic! Thanks for creating a wonderful, healthy, light and delicious bran muffin! Followed the recipe except used a mix of spelt and oat flour in place of the whole wheat. Worked beautifully! These will become a staple in our home!
Selene Chandra Friend says
Much too sweet for me, but I'm sure the recipe will work with reduced or omitted sugar.
Jane says
Delicious and healthy! I substituted wheatgerm for the wheatbran and coconut sugar for the brown sugar. Added raisins and chopped walnuts to the mixture and topped with pumpkin seeds. Thank-you so much for an easy peasy recipe!
Ange says
Delicious! My family’s favorite muffin!!!
Angela R. says
I loved these muffins... Quick and easy but super delicious!
RC says
These were good muffins and were moist. The baking time was exactly as described in the recipe, and the recipe was easy to follow. I did reduce the sugar by 50% and essentially replaced the sugar with raisins. I would say that the resulting muffins were lightly sweet. I used whole wheat flour but ran out so added a little all-purpose flour to round it out. Thanks for the good recipe!
Pix says
I made these muffins the first time, and they were good. The second time, I realized I only had 1/4 cup of soy milk on hand, so I added a small cup of Silk strawberry yogurt. Yummy! They had a wonderful strawberry aroma and flavor, and were fluffier than the first batch. I'll make them that way again!
Angela says
Wow, amazing recipe! I adjusted a bit just for tastes but I make these once a week!