Insanely Healthy Vegan Bran Flax Muffins
Start your mornings on a nourishing note with these Insanely Healthy Vegan Bran Flax Muffins! Packed with wholesome ingredients like whole wheat flour, wheat bran, and omega-3-rich ground flaxseed, these muffins are a powerhouse of fiber and heart-healthy nutrients. Naturally sweetened with maple syrup and unsweetened applesauce, they’re moist, flavorful, and refined sugar-free. A touch of cinnamon adds warmth, while optional raisins and chopped nuts lend delightful bursts of sweetness and crunch. These easy-to-make muffins come together in just 15 minutes of prep time, making them the perfect grab-and-go breakfast or snack that’s both satisfying and guilt-free. Perfect for those following a plant-based lifestyle or anyone looking for a healthier baked treat to fuel their day!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 cup Wheat bran
- 0.5 cup Ground flaxseed
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoons Salt
- 1 cup Unsweetened almond milk
- 0.5 cup Maple syrup
- 0.5 cup Applesauce (unsweetened)
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins (optional)
- 0.25 cup Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the wells with cooking spray.
In a large mixing bowl, stir together the whole wheat flour, wheat bran, ground flaxseed, baking powder, baking soda, cinnamon, and salt.
In a separate bowl, whisk together the almond milk, maple syrup, applesauce, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined. Do not overmix.
If using, fold in the raisins and chopped nuts for added texture and flavor.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Bake for 18-22 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 the muffins to a wire rack to cool completely.
Once cooled, store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Nutrition Facts
Calories |
1656 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 333.4 g | 121% | |
| Dietary Fiber | 56.1 g | 200% | |
| Total Sugars | 170.7 g | ||
| Protein | 40.0 g | 80% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 686 mg | 53% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2367 mg | 50% | |
*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.
