Vegan Bran Muffin Recipe Easy and Delicious to Bake

Bran muffins are a classic breakfast favorite, known for their hearty texture and wholesome flavor. But traditional recipes often include dairy and eggs, which can be a challenge for those following a vegan lifestyle.

Luckily, this vegan bran muffin recipe combines the best of both worlds: nutritious bran fiber with plant-based ingredients that create moist, flavorful muffins without any animal products. Whether you’re a seasoned vegan or simply looking to add a healthier option to your morning routine, these muffins are sure to become a staple.

With a balance of natural sweetness, a tender crumb, and the added benefits of whole grains, these muffins make a perfect grab-and-go breakfast or a satisfying afternoon snack. Plus, they’re easy to customize with your favorite fruits, nuts, or spices.

Ready to bake a batch of delicious vegan bran muffins? Let’s dive in!

Why You’ll Love This Recipe

This recipe is a game-changer for anyone craving a healthy, vegan-friendly muffin that doesn’t compromise on taste or texture. Here’s why you’ll love it:

• High in fiber: The bran provides plenty of dietary fiber, which supports digestion and keeps you feeling full longer.
• Plant-based and allergy-friendly: Made without eggs, dairy, or refined sugars, it’s suitable for vegans and those with common food allergies.
• Moist and tender: Thanks to ripe bananas and plant milk, these muffins stay soft and moist without any animal ingredients.
• Customizable: Easily add raisins, walnuts, or cinnamon for your own twist.
• Simple ingredients: Made mostly from pantry staples, so you can whip them up anytime.

Ingredients

• 1 1/2 cups wheat bran
• 1 cup whole wheat flour
• 1/2 cup brown sugar (or coconut sugar for refined sugar-free)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1 cup unsweetened plant milk (almond, oat, soy, etc.)
• 2 tbsp ground flaxseed mixed with 6 tbsp water (flax egg)
• 2 ripe bananas, mashed
• 1/4 cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• Optional: 1/2 cup raisins, chopped nuts, or shredded coconut

Equipment

• Muffin tin (12-cup capacity)
• Muffin liners or non-stick spray
• Mixing bowls (one large, one small)
• Measuring cups and spoons
• Whisk or fork
• Spatula
• Fork or potato masher (for mashing bananas)
• Cooling rack

Instructions

1. Prepare the flax egg: In a small bowl, mix the ground flaxseed with water and let it sit for 5-10 minutes until it becomes gel-like. This will act as your egg substitute.
2. Preheat the oven: Set your oven to 375°F (190°C) and line your muffin tin with liners or lightly grease it.
3. Mix dry ingredients: In a large bowl, combine the wheat bran, whole wheat flour, brown sugar, baking powder, baking soda, salt, and cinnamon. Whisk to blend evenly.
4. Combine wet ingredients: In another bowl, mash the ripe bananas until smooth. Add the plant milk, oil, vanilla extract, and the prepared flax egg. Stir well to combine.
5. Combine wet and dry mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together using a spatula until just combined. Be careful not to overmix, as this can make the muffins dense.
6. Optional step: Fold in raisins, nuts, or shredded coconut if using.
7. Fill the muffin tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full for a nice rise.
8. Bake: Place the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin — it should come out clean or with a few moist crumbs.
9. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer to a cooling rack to cool completely.
10. Enjoy: Serve warm or at room temperature. These muffins keep well in an airtight container for several days and can also be frozen.

Tips & Variations

“For extra moistness, try adding 1/4 cup unsweetened applesauce or pumpkin puree in place of some oil.”

• Boost nutrition: Add a tablespoon of chia seeds or hemp seeds for more omega-3s and protein.
• Sweeten naturally: Replace brown sugar with maple syrup or agave nectar, but reduce plant milk slightly to keep batter consistency.
• Flavor twists: Add orange zest, nutmeg, or ginger for a seasonal flair.
• Gluten-free option: Substitute whole wheat flour with a gluten-free blend, but increase baking powder to 1 1/2 tsp for better rise.
• Make mini muffins: Use a mini muffin tin for bite-sized treats. Adjust baking time to about 12-15 minutes.

Nutrition Facts

Serving Suggestions

These vegan bran muffins are wonderfully versatile. Here are some tasty serving ideas:

• Enjoy warm with a smear of vegan butter or nut butter for a satisfying breakfast.
• Pair with a cup of your favorite plant-based milk or coffee for a cozy snack.
• Serve alongside fresh fruit or a smoothie bowl for a balanced brunch.
• Crumb the muffins over a bowl of vegan yogurt and fresh berries for added texture.

If you love baking vegan treats, be sure to explore other delightful recipes like our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at the Vegan Bread Machine Recipe for Soft, Delicious Loaves.

For savory plant-based sauces, our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes is a must-try!

Conclusion

Our vegan bran muffin recipe is a perfect blend of health and indulgence, proving that you don’t need dairy or eggs to create a delicious baked good. These muffins offer a rich source of fiber and plant-based nutrition while maintaining a soft, moist texture that will satisfy your sweet tooth without guilt.

They’re easy to prepare and customizable to suit your taste preferences, making them ideal for busy mornings or a wholesome snack anytime.

Whether you’re new to vegan baking or a seasoned pro, this recipe is a dependable staple that you’ll return to again and again. So gather your ingredients, preheat the oven, and enjoy the comforting warmth of freshly baked vegan bran muffins.

Happy baking!

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