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!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

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'.

Step 3

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.

Step 4

In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon.

Step 5

To the wheat bran mixture, add the unsweetened applesauce, maple syrup, and vanilla extract. Stir until fully combined.

Step 6

Gradually fold the dry ingredients into the wet mixture. Stir until just combined—do not overmix.

Step 7

If using, fold in the chopped walnuts and raisins for added texture and sweetness.

Step 8

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

Step 9

Bake in the preheated oven for 18-22 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 tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

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

Serving size	(692.4g)

Amount per serving	% Daily Value*
Calories	1972.8

Total Fat 46.7g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 2.0g
Cholesterol 0mg	0%
Sodium 2525.1mg	0%
Total Carbohydrate 394.9g	0%
Dietary Fiber 59.0g	0%
Total Sugars 171.9g
Protein 47.4g	0%

Vitamin D 0IU	0%
Calcium 229.1mg	0%
Iron 21.5mg	0%
Potassium 2445.4mg	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: 19.2%

Protein: 8.7%

Carbs: 72.1%