Vegan Wheat Bran Muffins
Start your day with these wholesome and hearty Vegan Wheat Bran Muffins, a deliciously healthy option packed with fiber and natural sweetness. Made with a combination of wheat bran, whole wheat flour, and a touch of cinnamon, these muffins balance nutrition with flavor. The recipe features plant-based ingredients like unsweetened applesauce, non-dairy milk, and maple syrup, making them entirely vegan and free from refined sugar. Customize them with optional add-ins like raisins or chopped walnuts for extra texture and richness. Perfect for meal prep, these muffins come together in just 35 minutes and are an easy grab-and-go breakfast or snack that stays moist and satisfying. Bake a batch today and enjoy nutrient-dense muffins that don’t compromise on taste!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Non-dairy milk (e.g., almond milk, soy milk)
- 1 tablespoon Apple cider vinegar
- 1 cup All-purpose flour
- 0.5 cups Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsweetened applesauce
- 0.5 cups Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cups Chopped walnuts (optional)
- 0.5 cups Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by greasing it lightly or lining it with paper muffin liners.
In a small bowl, combine the non-dairy milk and apple cider vinegar. Stir and let it sit for 5 minutes to create a vegan 'buttermilk'.
In a large mixing bowl, add the wheat bran. Pour the vegan buttermilk over the wheat bran, stir to combine, and let it sit for 5 minutes to soften.
In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.
To the wheat bran mixture, add the unsweetened applesauce, maple syrup, and vanilla extract. Stir until fully combined.
Gradually fold the dry ingredients into the wet mixture. Stir until just combined—do not overmix.
If using, fold in the chopped walnuts and raisins for added texture and sweetness.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 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 the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
1996 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 398.0 g | 145% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 171.2 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 690 mg | 53% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2423 mg | 52% | |
*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.
