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    Home » Breakfasts

    Vegan Bran Muffins

    Published: Mar 14, 2017 Updated: Aug 31, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Bran Muffins

    These vegan bran muffins make the perfect grab and go breakfast or snack. They are easy to make and crazy delicious!

    Vegan bran muffins in a stack.

    When I was 16 and working in my first ‘proper’ job at a law firm (yes I did start young!), one of my duties was to run errands for some of the more senior staff. So on a daily basis at around 10am I would find myself popping out to a nearby cafe to pick up tea time snacks for everyone.

    Muffins and chelsea buns and cinnamon rolls and all kinds of goodies.

    And my snack of choice was always a bran muffin. Warmed in the microwave and then generously layered with butter.

    And you know, between then and now, I don’t know if I really had another bran muffin. So it was really fun to make these vegan bran muffins, it took me back. And yes, I love them just as much now as I did then. If not more, because….you know, these ones are vegan too.

    I had a bit of a struggle finding the wheat bran for this recipe. It’s not an ingredient I’ve used much before, so I didn’t know where to find it.

    I scoured all the baking sections of my regular stores and it was nowhere to be seen. I was about to despair of finding it and then I came upon it by accident in the cereal section. Who knew?

    So if you have any trouble finding it in the flour section, check the cereals.

    And if you love these muffins then you’ll also love our vegan apple muffins, our vegan banana muffins and our vegan zucchini muffins.

    Ingredients You’ll Need:

    Photo of the ingredients needed to make vegan bran muffins.

    Ingredient Notes

    • Raisins – I love raisins in my bran muffins and we used ½ cup of raisins to mix into the batter. They are entirely optional though so if you’re not a fan of raisins you can just leave them out.
    • Walnuts – we used ⅓ cup chopped walnuts on top of the muffins only. They are also optional. You can add ½ cup more if you’d like to mix them into the batter as well.
    • Canola oil – can be replaced with any vegetable oil. If you use coconut oil then melt it first.
    • Wheat bran – is the kind of bran we used in these muffins. It’s available on Amazon if you have any difficulty finding it locally. We have included a link to it in the recipe card.
    • White vinegar – we used distilled white vinegar in these muffins. It reacts with the baking soda causing the muffins to rise. You can also use apple cider vinegar.
    • Soy milk – can be replaced with almond milk or another non-dairy milk.
    Stack of vegan bran muffins.

    How To Make Vegan Bran Muffins

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Sift all purpose flour into a mixing bowl and add wheat bran, light brown sugar, baking soda and salt. Mix together.
    Two photo collage showing dry ingredients added to mixing bowl and mixed.
    • Prepare your flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
    • Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don’t overmix.
    Two photo collage showing wet ingredients added to mixing bowl and mixed into a batter.
    • Add the raisins and stir them in.
    Two photo collage showing raisins added to batter and mixed in.
    • Divide the batter evenly between the muffin partitions of your muffin tray (sprayed with non-stick spray).
    • Add chopped walnuts to the tops of the muffins.
    • Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
    Two photo collage showing muffins in a muffin tray before and after baking.
    • Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.
    Two photo collage showing muffins on a wire cooling rack and then close up.

    Recipe Tips

    Measure the flour properly. Making these bran muffins is just too easy. There’s no tricky bits to it at all, except that you should probably weigh your flour. But then, you should always weigh your flour.

    Flour is the trickiest measurement to get right so should really always be weighed unless you’re really a veteran baker.

    If you don’t have a food scale then the next best option to measure your flour is to use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack into the cup.

    Don’t overmix the batter. The other important tip is not to overmix the batter. Mix it until just mixed and then stop mixing.

    Bake right away. Once the batter is mixed, divide it up between the muffin partitions of your muffin tray and then bake right away. Don’t let the batter sit for too long or it can affect the texture and rise of your muffins.

    Stack of vegan bran muffins on a plate.

    Storing and Freezing

    Keep them stored in an airtight container at room temperature for 2-3 days.

    They freeze really well! Let them cool completely before freezing in a freezer safe container or freezer bag. Thaw in the fridge and bring to room temperature before serving.

    Stack of vegan bran muffins with the top muffin cut in half.

    More Vegan Muffins

    1. Vegan Chocolate Muffins
    2. Vegan Chocolate Chip Muffins
    3. Vegan Blackberry Muffins
    4. Vegan Banana Bread Muffins
    5. Vegan Pumpkin Muffins
    6. Vegan Cornbread Muffins
    Stack of vegan bran muffins with the top muffin cut in half and buttered.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan bran muffins in a stack.

    Vegan Bran Muffins

    These vegan bran muffins make the perfect grab and go breakfast or snack. They are easy to make and crazy delicious!
    4.81 from 26 votes
    Print Pin Rate
    Course: Breakfast, Snack
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 12
    Calories: 273kcal
    Author: Alison Andrews

    Ingredients

    • 1 ½ cups All Purpose Flour (188g)
    • 1 cup Wheat Bran (60g)
    • 1 cup Light Brown Sugar (200g)
    • 1 tsp Baking Soda
    • ¼ tsp Salt
    • 1 Flax Egg 1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water
    • 1 cup Soy Milk (240ml) or other non-dairy milk
    • ½ cup Canola Oil (120ml) or Vegetable Oil
    • 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
    • 1 tsp Vanilla Extract
    • ½ cup Raisins (70g) Small, Seedless
    • ⅓ cup Walnuts (33g) Chopped
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    Instructions

    • Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
    • Sift all purpose flour into a mixing bowl and add wheat bran, light brown sugar, baking soda and salt. Mix together.
    • Prepare your flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
    • Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don't overmix.
    • Add the raisins and stir them in.
    • Divide the batter evenly between the muffin partitions of your prepared muffin tray.
    • Add chopped walnuts to the tops of the muffins.
    • Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
    • Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.

    Notes

    1. Measure the flour correctly. If you don’t have a food scale then the next best option to measure your flour is to use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack into the cup.
    2. Raisins – are entirely optional so if you’re not a fan of raisins you can just leave them out.
    3. Walnuts – we used ⅓ cup chopped walnuts on top of the muffins only. They are also optional so if you prefer not to use them just leave them out. You can also add ½ cup more (50g) if you’d like to mix them into the batter as well as place them on top.
    4. Storing: Keep them stored in an airtight container at room temperature for 2-3 days.
    5. Freezing: They freeze really well! Let them cool completely before freezing in a freezer safe container or freezer bag. Thaw in the fridge and bring to room temperature before serving.
    6. This recipe has been updated with new photos, lots of extra tips, and a slightly updated and improved recipe. 

    Nutrition

    Serving: 1Muffin | Calories: 273kcal | Carbohydrates: 39g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 157mg | Potassium: 197mg | Fiber: 3g | Sugar: 18g | Vitamin A: 78IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kathryn Robinson says

      October 15, 2024 at 9:51 am

      Great recipe! I added 1/2 cup extra bran, and chopped dates (chopped to about raisin size) instead of raisins. Tossed the chopped dates in the dry ingredients so they wouldn’t clump. My flaxseed mixture was pretty thick, so mixed it with the milk so that it would be distributed evenly. Also added a bit more milk (about 50mls) to balance the extra bran. Baked about 8 mins longer as we like a sticky firm “crust” for bran muffins 😃.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 21, 2024 at 9:56 am

        That’s great Kathryn! Thanks so much for sharing and for your lovely review!

        Reply
    2. Robyn says

      July 20, 2024 at 4:52 am

      Lovely recipe, just what I was after. Next time I will mix the sugar with the wet ingredients instead of the dry because it had some chunks that were difficult to break up once it was in the flour.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        July 25, 2024 at 11:33 am

        Thanks so much for sharing and for your great review Robyn!

        Reply
    3. Ansuya Rajoo says

      May 05, 2024 at 6:26 am

      I found this a great healthy breakfast idea. I added braised corn and dates to bump up the flavour and crushed weetbix as a replacement for bran flour.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        May 08, 2024 at 11:56 am

        Thanks so much for sharing and for your great review Ansuya!

        Reply
    4. Shanna Hurd says

      March 21, 2024 at 9:13 pm

      Just made these for the first time. Yummy yummy. I added hopped dates instead of raisins. Soooo GOOD. THX!!5 stars

      Reply
      • Nadine @ Loving It Vegan says

        April 18, 2024 at 12:14 pm

        Sounds awesome Shanna! Thanks so much for your great review!

        Reply
    5. Jo says

      October 10, 2023 at 4:22 pm

      I’ve made these many times and they keep turning out so flat. I don’t see in the comments that anyone else has this problem so I tried different things and finally realized I think this recipe needs baking powder, any advice?3 stars

      Reply
      • Nadine @ Loving It Vegan says

        October 18, 2023 at 9:05 am

        Hi Jo. The baking soda and vinegar is the rising agent in this recipe and it worked perfectly fine when we tested it multiple times. A good tip is to check if your baking soda is still active by adding 1/2 a teaspoon into a small bowl and pouring a bit of acidic liquid over like vinegar or lemon juice. If it starts to fizz immediately and vigorously, the baking soda will still work well for baking recipes.

        Reply
      • Kathryn Robinson says

        October 15, 2024 at 9:57 am

        The bicarbonate of soda plus the vinegar does the same job as baking powder, but don’t mind over mix it as it loses the airation effect.5 stars

        Reply
      • Cymry Gomery says

        February 08, 2025 at 9:52 pm

        Hi Jo, this used to happen to my muffins as well. Have you tried using the “convection bake” setting on your oven? That was the trick that worked for me.4 stars

        Reply
        • Nadine @ Loving It Vegan says

          February 12, 2025 at 12:06 pm

          Thanks for sharing Cymry!

          Reply
    6. Kathy says

      September 17, 2023 at 2:37 pm

      These came out perfect and will be my go to recipe. Thank you for sharing.5 stars

      Reply
      • Nadine @ Loving It Vegan says

        September 20, 2023 at 10:46 am

        Thanks so much for your amazing review Kathy!

        Reply
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    4.81 from 26 votes (8 ratings without comment)

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