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Vegan bran muffins in a stack.
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4.81 from 21 votes

Vegan Bran Muffins

These vegan bran muffins make the perfect grab and go breakfast or snack. They are easy to make and crazy delicious!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Diet: Vegan
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

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