Vegan Bran Muffins
These hearty, wholesome muffins prove that skipping eggs and dairy doesn't mean sacrificing anything in the texture or flavor department. Ground flaxseed mixed with water creates a gel that binds the batter beautifully, giving each muffin a tender, moist crumb that holds together just as well as any conventional version. Wheat bran soaked in plant-based milk forms the backbone of the batter, delivering that deep, nutty flavor and satisfying density you want from a classic bran muffin. Maple syrup brings natural sweetness, warm cinnamon adds a cozy spice note, and optional raisins give little bursts of fruity chewiness throughout. The whole batch bakes up in under 25 minutes and makes 12 muffins — perfect for meal prepping a week's worth of grab-and-go breakfasts. They're the kind of thing that disappears fast, so you might want to stash a few before anyone else finds them.
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Learn more →Ingredients
12 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the batter
- 1 ½ cups wheat bran
- 1 cup plant-based milk
- ½ cup maple syrup
- ⅓ cup neutral oil (such as canola or avocado oil)
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¾ cup raisins (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
- 2
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
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