Vegan Chocolate Bran Muffins

Indulge in a guilt-free chocolate treat with these moist and wholesome Vegan Chocolate Bran Muffins. Packed with fiber-rich wheat bran and naturally sweetened with coconut sugar, these muffins are the perfect balance of nutrition and decadent flavor. A splash of unsweetened almond milk and a hint of apple cider vinegar ensure a tender crumb, while rich cocoa powder and vegan chocolate chips offer bursts of chocolatey goodness in every bite. Made with a simple flaxseed egg and melted coconut oil, this egg- and dairy-free recipe is quick to prepare, with just 15 minutes of prep time. Perfect as a healthy breakfast on the go or an afternoon snack, these muffins are proof that vegan baking can be easy, delicious, and satisfying.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups Wheat bran
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 1 cup All-purpose flour
• 0.25 cup Cocoa powder
• 2 teaspoons Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 cup Coconut sugar
• 2 tablespoons Flaxseed meal
• 5 tablespoons Water
• 1 teaspoon Vanilla extract
• 0.25 cup Coconut oil (melted)
• 0.5 cup Vegan chocolate chips

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with a nonstick spray.

Step 2

In a small bowl, combine the flaxseed meal and water to create a flax egg. Let it sit for 5 minutes until it thickens.

Step 3

In a medium bowl, mix the wheat bran, almond milk, and apple cider vinegar. Let the mixture sit for 10 minutes to allow the bran to soften.

Step 4

In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Stir in the coconut sugar.

Step 5

Add the thickened flax egg, vanilla extract, and melted coconut oil to the bran mixture. Stir until well combined.

Step 6

Gradually pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together until just combined—be careful not to overmix.

Step 7

Fold in the vegan chocolate chips, distributing them evenly throughout the batter.

Step 8

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 9

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 11

Serve the muffins once cooled or store them in an airtight container at room temperature for up to 3 days. Enjoy!

Nutrition Facts

Serving size	(891.5g)

Amount per serving	% Daily Value*
Calories	2330.3

Total Fat 107.9g	0%
Saturated Fat 73.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 2279.3mg	0%
Total Carbohydrate 353.8g	0%
Dietary Fiber 61.3g	0%
Total Sugars 168.1g
Protein 42.4g	0%

Vitamin D 87.8IU	0%
Calcium 571.5mg	0%
Iron 26.9mg	0%
Potassium 2113.7mg	0%

*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.

Source of Calories

Fat: 38.0%

Protein: 6.6%

Carbs: 55.4%