Dairy Free Bran Muffins
These hearty bran muffins are the kind of wholesome, satisfying breakfast that makes you actually look forward to mornings. Warm cinnamon, rich honey, and brown sugar give them a gentle sweetness, while the wheat bran adds that nutty, earthy depth you want from a classic bake. The clever trick here is combining dairy free milk with apple cider vinegar to create a homemade buttermilk substitute — it curdles just enough to help the muffins rise beautifully and stay tender without a drop of dairy in sight. Melted coconut oil steps in for butter seamlessly, keeping the crumb moist and rich. Toss in the optional raisins and you get little pockets of sweetness in every bite. The recipe makes a full dozen, so you can stash extras for the week and have a grab-and-go breakfast ready without any stress. Whether you're avoiding dairy by necessity or by choice, these muffins prove you're not giving anything up.
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Learn more →Ingredients
12 servings
For the muffins
- 1 ½ cups wheat bran
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 cup dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tbsp apple cider vinegar
- ⅓ cup coconut oil, melted and cooled
- ⅓ cup packed brown sugar
- 3 tbsp honey
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup raisins (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil.
- 2
Combine the dairy free milk and apple cider vinegar in a medium bowl and let stand for 5 minutes until slightly curdled. This creates a dairy-free buttermilk that helps the muffins rise and stay tender.
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