• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegan Baking and Sweets

    Easy Vegan Bran Muffins

    Published: Jan 15, 2021 · Updated: Nov 8, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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!

    healthy vegan bran muffins

    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?

    vegan bran muffins stacked on a blue napkin

    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.

    all bran muffins on a white countertop

    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 !

    healthy vegan bran muffins

    Vegan Bran Muffins

    These easy all bran muffins make for a healthy and delicious breakfast treat. Try adding some chocolate chips or raisins for an extra fun twist.
    4.86 from 14 votes
    Print Pin Rate Email
    Course: Breakfast, Healthy Snack
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: healthy bran muffins, vegan bran muffins, whole wheat bran muffins
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 12 muffins
    Calories: 138kcal
    Author: Veg Kitchen

    Ingredients

    • 1 ⅓ cups whole wheat flour can substitute all purpose flour
    • 1 cup wheat bran
    • ½ cup brown sugar
    • 1 tsp baking soda
    • ⅛ tsp salt
    • 1 ¼ cups almond milk or other nondairy milk
    • ½ cup applesauce unsweetened
    • 2 tbsp ground flaxseed
    • 1 ½ tsp vanilla extract
    US Customary - Metric

    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.

    Notes

    Feel free to add ¼ cup of raisins, chocolate chips, or nuts for a fun variation.

    Nutrition

    Calories: 138kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 153mg | Potassium: 311mg | Fiber: 10g | Sugar: 10g | Vitamin C: 1mg | Calcium: 61mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    More Vegan Baking and Sweets

    • Fudgy Avocado Brownies (Vegan!)
    • 25+ Vegan Valentine’s Day Desserts
    • Vegan Banana Cake
    • Chickpea Chocolate Chip Cookies

    Reader Interactions

    Comments

    1. Dani says

      January 31, 2021 at 10:13 am

      5 stars
      Love these muffins! Making a double batch this weekend so we can have them all week long.

    2. Janice says

      October 09, 2021 at 3:36 pm

      5 stars
      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.

    3. Patti says

      February 09, 2022 at 3:43 pm

      5 stars
      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.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • Vegan Walnut Taco Meat
    • 11 Best Vegan “Cheese” Recipes
    • Vegan Christmas Cookies
    • Vegan Jalapeno Poppers
    • Vegan Vodka Pasta
    • Farro Bowl

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    299 shares