Chocolate Bran Muffins Dairy and Soy Free
Indulge in rich, chocolaty goodness with these Chocolate Bran Muffins that are completely dairy and soy free—perfect for those with dietary restrictions or anyone seeking a health-conscious treat. Packed with wholesome wheat bran and naturally sweetened with applesauce and brown sugar, these muffins deliver a moist, tender crumb and a boost of fiber. A touch of unsweetened cocoa powder brings deep chocolate flavor, while optional non-dairy chocolate chips add pockets of melty decadence. Ready in just 35 minutes, this easy recipe uses pantry staples and a simple one-bowl method, minimizing cleanup. Enjoy them warm for breakfast, as a snack, or even a guilt-free dessert!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 0.75 cup Brown sugar
- 2 large Eggs
- 1 tablespoon Apple cider vinegar
- 0.5 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.25 teaspoon Salt
- 0.5 cup Non-dairy chocolate chips (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups with a non-dairy cooking spray.
In a large bowl, combine the wheat bran and boiling water. Let it sit for about 5 minutes to soften the bran.
Add the brown sugar, eggs, apple cider vinegar, unsweetened applesauce, and vanilla extract to the softened bran mixture. Stir until well combined.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, stirring just until the batter is combined. Avoid overmixing.
If using non-dairy chocolate chips, gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2477 mg | 108% | |
| Total Carbohydrate | 411.2 g | 150% | |
| Dietary Fiber | 94.0 g | 336% | |
| Total Sugars | 168.9 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 457 mg | 35% | |
| Iron | 41.0 mg | 228% | |
| Potassium | 3782 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
