Vegan Chocolate Bran Muffins
Indulge in a guilt-free chocolate treat with these moist and wholesome Vegan Chocolate Bran Muffins. Packed with fiber-rich wheat bran and naturally sweetened with coconut sugar, these muffins are the perfect balance of nutrition and decadent flavor. A splash of unsweetened almond milk and a hint of apple cider vinegar ensure a tender crumb, while rich cocoa powder and vegan chocolate chips offer bursts of chocolatey goodness in every bite. Made with a simple flaxseed egg and melted coconut oil, this egg- and dairy-free recipe is quick to prepare, with just 15 minutes of prep time. Perfect as a healthy breakfast on the go or an afternoon snack, these muffins are proof that vegan baking can be easy, delicious, and satisfying.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1 cup All-purpose flour
- 0.25 cup Cocoa powder
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Coconut sugar
- 2 tablespoons Flaxseed meal
- 5 tablespoons Water
- 1 teaspoon Vanilla extract
- 0.25 cup Coconut oil (melted)
- 0.5 cup Vegan chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with a nonstick spray.
In a small bowl, combine the flaxseed meal and water to create a flax egg. Let it sit for 5 minutes until it thickens.
In a medium bowl, mix the wheat bran, almond milk, and apple cider vinegar. Let the mixture sit for 10 minutes to allow the bran to soften.
In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir in the coconut sugar.
Add the thickened flax egg, vanilla extract, and melted coconut oil to the bran mixture. Stir until well combined.
Gradually pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together until just combined—be careful not to overmix.
Fold in the vegan chocolate chips, distributing them evenly throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 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 the muffins once cooled or store them in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
Calories |
2330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 73.9 g | 370% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2279 mg | 99% | |
| Total Carbohydrate | 353.8 g | 129% | |
| Dietary Fiber | 61.3 g | 219% | |
| Total Sugars | 168.1 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 572 mg | 44% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2114 mg | 45% | |
*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.
