Vegan Bran Muffins

This moist vegan bran muffin recipe is made with whole wheat flour, raisins, and spiced with cinnamon for an easy, wholesome breakfast!

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 201

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a medium bowl or measuring cup, combine the plant milk and lemon juice. Stir and let sit for 5 minutes to curdle slightly.
In a large mixing bowl, combine the wheat bran with the vegan buttermilk. Stir well and let it soak for 10 minutes to soften.
In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
Add flaxseed meal, applesauce, melted coconut oil, maple syrup, brown sugar, and vanilla extract to the bran mixture and mix until smooth.
Add the dry ingredients and gently fold until just incorporated. Do not overmix; the batter should be thick but scoopable.
Fold in the raisins.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Room temperature: Store this bran muffin recipe in an airtight container at room temperature for up to 3 days.
Freezer: Let the muffins cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or in the microwave before serving.