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Baked » Recipes » Quick Bread

Vegan Bran Muffins

Published: Mar 16, 2021 · Modified: Jan 4, 2023 by Baked · This post may contain affiliate links · 2 Comments

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Lightly sweetened, these small-batch vegan bran muffins are made extra flavourful with the addition of orange juice. Whole wheat flour, fibre-rich bran, and flax make them a filling grab-and-go breakfast.

Two bran muffins on a plate, one halved with butter on it.

Lightly scented with orange and cinnamon, this is the healthy-ish recipe you want to bake this week! Bran muffins have a bit of a bad reputation and we know why – the grocery store ones are awful. Homemade, blueberry-packed, vegan bran muffins, on the other hand, are moist, chock full of fibre, and rich with flavour.

This is a small batch of muffins – it makes five – which is just right if you’re on your own and don’t want to freeze a load of muffins. The recipe can be easily doubled if you prefer a larger batch or have a lot of mouths to feed.

Jump to:
  • Ingredients
  • Method
  • Substitutions
  • About Bran
  • Recipe

Vegan blueberry bran muffins in an old muffin tin.

Use the JUMP TO RECIPE button at the top, or scroll to the bottom of the post to see the printable recipe card with full ingredient measurements and complete instructions.

Ingredients

Vegan bran muffin ingredients.

Method

Preheat the oven to 375°F (190°C) and line or grease 5 cups in a muffin tin.

In a large bowl, combine the whole wheat flour, wheat bran, brown sugar, cinnamon, baking powder, baking soda, and salt.

  • Dry ingredients added to a bowl.
  • Dry ingredients after mixing.

Add the orange zest, orange juice, oil, flax egg, and vanilla to the bowl and mix until just combined. Don’t over mix.

  • Wet ingredients added to the bowl.
  • Mixed batter before berries are added.

Add frozen blueberries to the muffin batter and gently fold them in until evenly incorporated.

Finished muffins batter.

Scoop the batter into the 5 muffin cups as evenly as possible. Bake for 25-30 minutes, or until the top of a muffin springs back when lightly touched.

Cool the muffins for 5 minutes before removing from the tin and cooling fully on a rack. They’ll last a few days in an airtight container at room temperature and freeze well.

  • Batter scooped into lined muffin cups.
  • Muffins after baking.

Substitutions

We’ve added blueberries to the muffins pictured, but you can any number of fresh, frozen, or dried fruits. Try raisins, dried cranberries, or chopped dates.

The weights are listed in the notes below the recipe if you’d like to use them in place of blueberries–it stays at ⅔ cup no matter which you’re using, just the metric number changes. You could add some seeds or chopped nuts, too.

Light oil means anything from canola oil, avocado oil, or a light-tasting olive oil. You can probably do a melted coconut oil or vegan butter for this recipe but we haven’t tried that and they might be dense after cooling.

Feel free to sub in whole grain spelt flour for the whole wheat, and spelt bran if you’d like. All-purpose will work too but take away some of the graininess and healthier aspects of these muffins.

Since these aren’t particularly sweet, you can replace 1-2 tablespoons of the orange juice with maple syrup if you like a sweeter muffin. Or, try topping them off with a bit of coarse sugar before baking for a crunchy sweet topping.

To make these a bit spicier, add a touch (maybe ¼ tsp) of nutmeg to the dry mix. You can also try adding 2 teaspoons of pumpkin pie spice in place of the cinnamon, too.

Three bran muffins on a small wire rack.

About Bran

Bran is the hard outer layer present on grains–it’s what gets sifted out of white flour to make it softer. Along with the germ, the part that sprouts, bran is part of what makes grains ‘whole grain’. (Try our sprouted sourdough bread if you love sprouted grains!)

In flour mills, bran’s often considered a byproduct and discarded, but you can get it on its own too. It can usually be found in the flour or cereal aisle of grocery stores and is often sold in bulk food shops. All whole grain flours contain bran!

It’s high in fibre, iron, vitamin B-6, and magnesium, so it’s a good thing to have around. Some people add bran to their porridge or cereal but we prefer it in muffin form.

What Makes a Bran Muffin?

Typically it’s a healthier kind of breakfast muffin that includes both bran and whole grain flour (as seen here) along with some fruit and spices. Sometimes you’ll find molasses in the ingredient list, too.

It’s an old recipe; the earliest recipe for bran muffins comes from a cookbook dating from 1857! These vegan bran muffins make a really great speedy breakfast or snack, and are nice to pack in a child’s lunchbox. Try serving them with jam or (vegan) butter for a little something extra.

More Muffin Recipes

Morning Glory Sourdough Muffins
Gluten-free Coconut Berry Muffins
Buttermilk Raspberry Muffins
Vegan Chocolate Zucchini Muffins
Raspberry Lemon Cream Cheese Muffins

Close up of blueberry bran muffin on a plate.

If you make this recipe, let us know by tagging @baked_theblog + #bakedtheblog on Instagram! We love to feel like we’re in the kitchen with you.

Recipe

Two bran muffins on a plate, one halved with butter on it.

Vegan Bran Muffins

4.8 from 6 votes
Author: Sophie Mackenzie
Yield: 5
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Print Recipe Pin Recipe Comments

Description

 

Lightly sweetened, these small-batch vegan bran muffins are made extra flavourful with the addition of orange juice.

Equipment

  • Measuring cups and spoons or a digital kitchen scale
  • Zester
  • Muffin tin
  • muffin cups
  • Mixing bowl
  • Wire rack
  • Wooden spoon or spatula

Ingredients
 

  • ¾ cup whole wheat flour
  • ½ cup wheat bran
  • ⅓ cup light brown sugar, lightly packed, if using cups
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • Zest of an orange
  • ½ cup orange juice, about 1 orange, juice the orange after zesting
  • ¼ cup light oil, canola, avocado, light olive oil
  • 1 flax egg
  • ½ teaspoon vanilla extract
  • ⅔ cup frozen blueberries*

Instructions
 

  • Preheat the oven to 375°F (190°C) and line or grease 5 cups in a muffin tin.
  • In a large bowl, combine the whole wheat flour, wheat bran, brown sugar, cinnamon, baking powder, baking soda, and salt.
  • Add the orange zest, orange juice, oil, flax egg, and vanilla to the bowl and mix until just combined. Don’t over mix.
  • Add frozen blueberries to the muffin batter and gently fold them in until evenly incorporated.
  • Scoop the batter into the 5 muffin cups as evenly as possible. Bake for 25-30 minutes, or until the top of a muffin springs back when lightly touched.
  • Cool the muffins for 5 minutes before removing from the tin and cooling fully on a wire rack. They'll last a few days in an airtight container at room temperature and freeze well.

Notes

* If you prefer, you can sub in ⅔ cup of raisins (100 grams), dried cranberries (90 grams), or chopped dates (115 grams) in place of the blueberries.

Nutrition

Serving: 1g | Calories: 144kcal | Carbohydrates: 33g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 245mg | Fiber: 4g | Sugar: 13g
Did you make this recipe?Let us know on Instagram @baked_theblog or tag #bakedtheblog!

This post was originally published in May 2020. It has been updated most recently as of March 2021.

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Reader Interactions

Comments

  1. Anne says

    August 16, 2021 at 9:26 pm

    I keep making these bran muffins! They are the absolute best tasting!! My question is this: can I substitute apple sauce for the oil!? I double the batch every time I Make them but worry about all the oil!
    Thanks for the best recipe!! 😁😁

    Reply
    • Tanya says

      October 21, 2022 at 2:20 pm

      Hi Anne,
      I usually substitute half the oil with applesauce when I make muffins. They get pretty heavy if you substitute 100%.

      Reply

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