Vegan Raisin Bran Muffins
Start your day right with these wholesome and delicious Vegan Raisin Bran Muffins, a perfect balance of nutrition and indulgence! Packed with fiber-rich whole wheat bran, naturally sweetened with maple syrup and applesauce, and dotted with bursts of juicy raisins, these muffins are as nourishing as they are satisfying. The cinnamon-infused batter comes together in just 15 minutes, and the recipe uses simple pantry staples like almond milk and melted coconut oil to ensure a moist, tender crumb without any dairy or eggs. Perfect for breakfast, a midday snack, or even a light dessert, these muffins are easy to whip up and stay fresh for days. Vegan, dairy-free, and irresistibly good, they’re proof that wholesome eating doesn’t have to compromise on flavor!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 cups Whole wheat bran
- 1.25 cups Unsweetened almond milk
- 0.5 cups Unsweetened applesauce
- 0.5 cups Maple syrup
- 0.25 cups Coconut oil (melted)
- 1 teaspoons Vanilla extract
- 1 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 1 cups Raisins
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick cooking spray.
In a large mixing bowl, combine the whole wheat bran and almond milk. Stir and let sit for 5-10 minutes to soften the bran.
Add the unsweetened applesauce, maple syrup, melted coconut oil, and vanilla extract to the soaked bran. Stir until well combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet mixture. Mix gently until just combined—avoid overmixing.
Fold in the raisins, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to 3 days. Enjoy!
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 18.8 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 67 mg | 5% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 292 mg | 6% | |
*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.
