Name: Vegan Bran Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 1/3 cups whole wheat flour (can substitute all purpose flour); 1 cup wheat bran; ½ cup brown sugar; 1 tsp baking soda; 1/8 tsp salt; 1 1/4 cups almond milk (or other nondairy milk); 1/2 cup applesauce (unsweetened); 2 tbsp ground flaxseed; 1 1/2 tsp vanilla extract

Traditional All-Bran muffins get a plant-based makeover in these easy vegan bran muffins: hearty, lightly sweet, and packed with fiber, with no eggs, dairy, or oil. Stir everything together in one bowl and they're out of the oven in about 35 minutes.

Vegan bran muffins stacked on a marble counter beside a gray napkin

I loved the traditional All-Bran muffins I had growing up, so of course I had to make a vegan version of that very special treat. These are one of my favorite make-ahead breakfasts: they're quick to throw together over the weekend, and then breakfast is ready all week long.

These vegan bran muffins are:

Packed with fiber from wheat bran and whole wheat flour
Made without eggs, dairy, or oil
Ready in about 35 minutes
Kid-friendly and easy to customize with your favorite mix-ins

And did I mention that they're totally delicious too?

Key Ingredients & Substitutions

Wheat bran. This is the star of the show. Wheat bran is the fiber-rich outer layer of the wheat kernel, and it gives these muffins their classic nutty flavor and hearty texture. I used Bob's Red Mill wheat bran, but any brand works. Look for unprocessed wheat bran (sometimes called miller's bran), not bran cereal. Oat bran can stand in, though the muffins will be a little softer and more delicate.
Whole wheat flour. I use whole wheat flour because it's a bit more wholesome and pairs naturally with the bran. All-purpose flour or white whole wheat flour can be swapped in cup for cup for a lighter, milder muffin.
Ground flaxseed (the egg swap). Don't skip the flaxseed (this is the brand I use). When it soaks in the milk, it turns thick and gel-like and works as a kind of glue to hold the batter together, taking the place of the eggs in a traditional bran muffin. It has to be ground; whole flaxseeds won't bind. Ground chia seeds work the same way if that's what you have. For more options, see these vegan egg substitutes that are already in your kitchen.
Unsweetened applesauce. Applesauce is the second half of the egg swap and also replaces the oil. It keeps the muffins moist and tender and adds a gentle sweetness. Mashed ripe banana can replace it, with a noticeable banana flavor.
Non-dairy milk (the dairy swap). I used almond milk, but any unsweetened plant milk you like works; soy milk and oat milk are both great here. Here's a rundown of the best vegan milk alternatives if you're choosing one.
Brown sugar. Brown sugar adds a hint of molasses flavor that suits bran perfectly. Coconut sugar is an easy swap. If you're strict about sugar processing, choose an organic brown sugar, which isn't filtered with bone char.

Overhead view of vegan bran muffins on a white marble counter

Helpful Tips

Let the flax soak first. Stir the ground flaxseed into the milk and give it five minutes to thicken before it goes into the batter. That short rest is what gives the flax its binding power, so the muffins hold together instead of crumbling.

Don't overmix. This is the most important step. Once the wet ingredients go in, stir by hand with a spatula only until you can't see any more dry flour; a few small lumps are fine and will bake out. Every extra stir develops more gluten, and overmixed bran muffins come out dense, tough, and full of tunnels. Skip the stand mixer for this recipe and fold in any mix-ins with the last couple of strokes.

Keep them moist. Bran soaks up liquid, which is why bran muffins have a reputation for being dry. Measure the flour by spooning it into the cup and leveling it off rather than scooping (scooping packs in extra flour), don't cut back on the applesauce, and start checking at 22 minutes. Pull them as soon as a toothpick comes out clean; a couple of extra minutes in the oven is the fastest way to a dry muffin.

Fill the cups generously. The batter is thick and makes exactly 12 muffins, so the cups will be quite full. That's what you want for nicely domed tops. Paper liners, like these unbleached baking cups, make cleanup easy, since these muffins have no oil to help them release from the pan.

Cool before storing. Let the muffins rest in the pan for five minutes, then move them to a wire rack. Packing them away while they're still warm traps steam and makes the tops sticky.

Variations

Try experimenting with your favorite mix-ins. Fold up to ½ cup of any of these into the batter at the end:

Raisin bran muffins. The classic. Raisins or chopped dates add pockets of sweetness.
Chocolate chip. Use dairy-free chocolate chips for a treat the kids will love.
Apple cinnamon. Add a small diced apple and 1 teaspoon of cinnamon.
Berry. Dried cranberries or blueberries add a tart, chewy bite.
Nutty crunch. Chopped walnuts, almonds, or sunflower seeds add texture; sprinkle a few on top before baking too.

Serving Ideas

These muffins are a satisfying grab-and-go breakfast on their own, but they're even better warm, split, and spread with a little vegan butter, nut butter, or jam. For a fuller breakfast, pair one with fresh fruit and a mug of coffee, or serve it alongside a bowl of apple pie oatmeal or a smoothie.

They also make a great afternoon snack, tucked into a lunchbox or packed for a hike or road trip.

Storing & Freezing

Store the cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Chilled muffins firm up a bit, so let them come to room temperature or warm them for 10 to 15 seconds in the microwave before eating. Adding a paper towel to the container helps absorb any extra moisture.

These muffins freeze beautifully, which makes them perfect for meal prep. Freeze them in a single layer on a tray until firm, then transfer them to a freezer bag and freeze for up to 3 months. Thaw them overnight on the counter, or microwave a frozen muffin for 30 to 45 seconds. For more make-ahead ideas, don't miss these meal prep tips for healthier eating every day.

Easy vegan bran muffins on a white marble counter with a gray napkin

More Vegan Muffins

If you love these bran muffins, here are a few more vegan muffin recipes you might enjoy:

Recipe

Vegan Bran Muffins

4.88 from 47 votes

These easy vegan bran muffins are hearty, lightly sweet, and packed with fiber from wheat bran and whole wheat flour. Ground flaxseed and applesauce replace the eggs and oil, so they bake up moist and tender in about 25 minutes.

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: 12 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

US Customary - Metric

Instructions

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease it.
In a small bowl, stir the ground flaxseed into the almond milk and let it sit for 5 minutes, until slightly thickened.
In a large bowl, whisk together the whole wheat flour, wheat bran, brown sugar, baking soda, and salt, breaking up any lumps of brown sugar.
Add the flax and milk mixture, applesauce, and vanilla extract to the dry ingredients. Stir by hand with a spatula just until no dry flour remains; a few small lumps are fine. Fold in any mix-ins now.
Divide the batter evenly among the 12 muffin cups (they will be quite full). Bake for 22 to 25 minutes, until the tops spring back and a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Mix-ins: Fold in up to ½ cup of raisins, chopped dates, dried cranberries, vegan chocolate chips, diced apple, or chopped walnuts at the end of step 4.

Flour: All-purpose flour or white whole wheat flour can replace the whole wheat flour cup for cup.

Don't overmix: Stir only until the flour disappears; overmixing makes bran muffins dense and tough.

Storage: Keep in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Freeze for up to 3 months.

Nutrition (Estimate per Serving)

Calories: 106kcalCarbohydrates: 23gProtein: 3gFat: 1gPolyunsaturated Fat: 1gSodium: 153mgPotassium: 135mgFiber: 4gSugar: 10gVitamin A: 5IUCalcium: 50mgIron: 1mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Comments

4.88 from 47 votes (29 ratings without comment)