The Only Bran Muffin Recipe You’ll Ever Need
I know ‘addictive’ and ‘bran muffin’ don’t usually belong in the same sentence, but trust me on this one. These aren’t your average dry, boring bran muffins. This recipe, a vegan take on my mom’s classic, creates incredibly moist, fluffy, and flavorful muffins with a hint of molasses and bright orange zest. I grew up eating these for breakfast, snacks, and even dessert, and they’re still my go-to for a wholesome treat that feels like a hug from home!
PREP: 25 minutes | COOK: 20 minutes | YIELD: 15 muffins
Ingredients
• Eat-Clean Cooking Spray (see Supportive Recipes)
• 1 cup / 240 ml boiling water
• 1 cup / 240 ml wheat bran
• WET
• 2 Tbsp / 30 ml raw virgin coconut oil, melted
• ¼ cup / 60 ml Sucanat or other unrefined sugar
• ¼ cup / 60 ml unsulfured blackstrap molasses
• ½ cup / 120 ml unsweetened applesauce
• 1 cup + 2 Tbsp / 270 ml soy, rice, or almond milk
• 1 cup / 240 ml plain soy yogurt
• 1 Tbsp / 15 ml grated orange zest
• DRY
• 2½ cups / 600 ml whole wheat flour
• 2 Tbsp / 30 ml whole grain soy flour
• 2 Tbsp / 30 ml flax meal or ground flaxseed
• 2½ tsp / 12.5 ml baking soda
• ¼ tsp / 1.25 ml sea salt
• 2 cups / 480 ml all-natural, whole-grain bran flake cereal
• Flaxseed for garnish, if desired
Instructions
1. Position an oven rack in the center and preheat to 400°F / 200°C. Prepare a 15-cup muffin tin by lining with paper or silicone cups, or by spraying with cooking spray.
2. In a small bowl, pour the boiling water over the wheat bran. Stir and set aside to soften.
3. In a large bowl, whisk together all the wet : melted coconut oil, Sucanat, molasses, applesauce, non-dairy milk, soy yogurt, and orange zest until thoroughly combined.
4. In a separate medium bowl, whisk together the dry : whole wheat flour, soy flour, flax meal, baking soda, and sea salt.
5. Add the dry to the wet and stir gently until just combined—do not overmix. Fold in the bran flake cereal and the soaked bran-water mixture.
6. Divide the batter evenly among the 15 prepared muffin cups. If desired, sprinkle the tops with a few flaxseeds for garnish.
7. Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutritional Information
• Nutritional value per muffin
• Calories: 163
• Protein: 3 g
• Carbs: 33 g
• Fiber: 6 g
• Total Fat: 3 g
• Saturated Fat: 1 g
• Sodium: 159 mg
• Cholesterol: 0 mg
Pro Tips
• Don’t overmix the batter once you combine the wet and dry . Mix just until no dry streaks remain to ensure a tender, fluffy muffin.
• Feel free to customize! Add up to 1 cup of raisins, chopped walnuts, pecans, or vegan chocolate chips for extra texture and flavor.
• These muffins are fantastic for meal prep. Store them in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months.
• For a deeper, nuttier flavor, toast the wheat bran in a dry skillet over medium heat for 3-4 minutes until fragrant before soaking it in boiling water.
FAQ
Q: Can I make these bran muffins without soy products
A: Absolutely! This recipe is very flexible. You can easily substitute the soy yogurt with another plant-based yogurt like coconut or almond yogurt. For the non-dairy milk, any variety such as oat, cashew, or rice milk will work perfectly in place of soy or almond milk.
Q: Are these vegetarian bran muffins a good source of fiber
A: Yes, these muffins are an excellent source of plant-based fiber. Each muffin contains 6 grams of fiber, thanks to ingredients like whole wheat flour, wheat bran, flax meal, and whole-grain bran flake cereal. This makes them a wonderfully wholesome and satisfying vegetarian breakfast or snack.
Q: How should I store these vegan bran muffins to keep them fresh
A: For optimal freshness, store the muffins in an airtight container at room temperature for up to 3 days. They are also perfect for vegetarian meal prep! You can freeze them for up to 3 months. Simply thaw at room temperature or gently warm in a microwave when you’re ready for a quick and healthy treat.
Q: What vegetarian-friendly ingredients can I add to this bran muffin recipe
A: You can easily customize these muffins with your favorite vegetarian add-ins. The recipe notes suggest folding in up to 1 cup of raisins, chopped walnuts, pecans, or vegan chocolate chips. Other great options include dried cranberries, sunflower seeds, or pumpkin seeds for extra flavor and texture.
