Vegan Bran Muffins
Moist and fluffy vegan bran muffins made with applesauce, maple syrup, and warm spices. A wholesome, lightly sweet breakfast or snack option.
Servings 12 serves
Calories 197kcal
Ingredients
- 1 ¼ cups unsweetened plant milk 300 ml
- ⅓ cup maple syrup 80 ml / 105 g
- 1 tbsp molasses optional (15 ml / 21 g) Notes: for deeper flavor
- ⅓ cup neutral oil such as sunflower or canola (80 ml / 72 g)
- ⅓ cup unsweetened applesauce 80 g
- 1 tsp apple cider vinegar 5 ml
- 1 tsp vanilla extract 5 ml
- 1 ½ cups whole wheat flour 180 g
- 1 cup wheat bran 60 g
- ½ cup packed brown sugar 100 g
- 2 tsp baking powder 8 g
- ½ tsp baking soda 3 g
- ½ tsp salt 3 g
- 1 tsp ground cinnamon 2 g
- ¼ tsp ground nutmeg 0.5 g
- Rolled oats for sprinkling on top (optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners, or lightly grease with oil.
- In a large bowl, whisk together the plant milk, maple syrup, molasses (if using), oil, applesauce, vinegar, and vanilla until smooth.
- Add the flour, wheat bran, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg to the wet ingredients. Gently fold until just combined — the batter will be thick but moist.
- Let the batter rest for 5 minutes to allow the bran to hydrate.
- Divide the batter evenly among the muffin cups, filling nearly to the top. Sprinkle oats over each muffin, if desired.
- Bake for 18–22 minutes, or until the tops are domed and spring back when lightly pressed.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Slice in half while still warm and top with a square of butter, allowing it to melt before serving.
Nutrition
Calories: 197kcal | Carbohydrates: 34g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 230mg | Potassium: 187mg | Fiber: 4g | Sugar: 18g | Vitamin A: 56IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 1mg