Vegan Wheat Bran Muffins Recipes

VEGAN BRAN MUFFINS

Steps:

• Preheat oven to 350F degrees. Line muffin tins with liners.
• In a stand mixer, combine the flour, wheat bran, brown sugar, baking soda, and salt.
• Add the almond milk, applesauce, ground flaxseed, and vanilla extract.
• Pour batter into the muffin tins, and bae for 22-25 minutes. They are done when a toothpick inserted into the middle of the muffin comes out clean.

VEGAN BLUEBERRY MUFFINS (GLUTEN-FREE)

Steps:

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla, salt and ground almonds.
• Sift in the flour, baking powder and bicarbonate of soda.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Add the fresh blueberries and fold in gently, to make sure you don't crush them.
• Transfer the mixture between muffin cases in a muffin tin.
• Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
• Tastes best when fresh, but keeps covered in the fridge for up to a few days.

CLASSIC BRAN MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
• Mix together wheat bran and buttermilk; let stand for 10 minutes.
• Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

VEGAN BRAN MUFFINS

Steps:

• 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.

OAT BRAN MUFFINS (GLUTEN-FREE AND VEGAN)

Steps:

• Preheat oven to 350 degrees and line muffin tin with unbleached liners.
• Mix dry ingredients in a mixing bowl.
• Mix wet ingredients in separate bowl or blender.
• Pour wet ingredients into dry and mix just until combined.
• Dollop into muffin tin and bake for 20-25 minutes (until inserted toothpick comes out clean).

VEGAN BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Mix flour, white sugar, brown sugar, cinnamon, baking powder, baking soda, nutmeg, and salt together in a large bowl. Stir bananas, canola oil, and coconut milk together in a separate bowl; mix banana mixture into flour mixture until just combined. Fill muffin cups with batter.
• Bake in the preheated oven until a tooth pick inserted in the center of a muffin comes out clean, 30 to 35 minutes.

VEGAN BLUEBERRY BRAN MUFFINS RECIPE

Steps:

• Preheat oven to 350F/180C for 15 minutes. In a small bowl stir together 1/2 cup of milk and vinegar; set aside to curdle. Line a 12 muffin tin with paper liners.
• In a medium bowl, sift together the dry ingredients listed in Part 1.
• In a large bowl, stir together the cereal, 3/4 cup of milk and orange juice. Add the curdled milk, brown sugar and melted coconut oil too.
• Incorporate the dry flour mix into the wet ingredients, stirring until just combined. Add in the blueberries too. As always remember to toss the fruit with some flour before adding it to the batter. If the batter is too thick add a tablespoon or two of water/milk.
• Spoon in the batter in the prepared muffin tin and bake for about 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
• Mine was done in 23 minutes. Cool the pan on a wire rack for 5 minutes before removing the muffins out of the tin. Serve it warm or once cooled.

VEGAN BRAN MUFFINS

Steps:

• Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
• Sift all purpose flour into a mixing bowl and add wheat bran, light brown sugar, baking soda and salt. Mix together.
• Prepare your flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
• Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don't overmix.
• Add the raisins and stir them in.
• Divide the batter evenly between the muffin partitions of your prepared muffin tray.
• Add chopped walnuts to the tops of the muffins.
• Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
• Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.

VEGAN WHEAT BRAN MUFFINS

Steps:

• Preheat oven to 350°F.
• Line 12 muffin tins with paper liners.
• In large bowl, stir together flour, bran, sugar, baking soda, and salt.
• Stir remaining ingredients till gently mixed.
• Spoon into muffin cups and bake for 25 minutes or until toothpick comes out clean.
• Let cool completely.

VEGAN BLUEBERRY BRAN MUFFINS

Steps:

• Preheat oven to 400°F and line muffin trays (I like to use silicone liners )
• Add all of the dry ingredients to a large bowl (except blueberries)
• Add all of the wet ingredients to another bowl or jug and stir them together well.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Do not over mix as this can affect the muffins finished texture.
• Add the blueberries and stir until evenly distributed.
• Spoon carefully into the muffin liners and bake for around 20 minutes or until a tooth pick / skewer can be inserted into the middle and come out almost clean.
• Remove from the oven and cook on cooling trays .

VEGAN RAISIN BRAN MUFFINS

Steps:

• Put the raisins in the boiling water to soak. Set aside.
• Mix together the bran, flour sugar, baking powder, baking soda, salt and walnuts and flax seeds (if using) in a large bowl.
• Mix the egg replacer with the 1/4 cup of soy milk. Using a food processor (especially a mini one) at this point is handy but not necessary. Add the apple sauce and molasses and mix well.
• Using a sieve, strain the raisins and reserve the water.
• Coat the raisins with some flour.
• Pour all the wet ingredients (soy milk, applesauce/molasses mixture and raisin water &c.) into the dry ingredients and mix.
• Add the raisins.
• Mix the batter together and let stand while the oven heats up.
• Line 12 muffin tins with paper muffin cups or spray with non-stick spray.
• Heat the oven to 400 F and bake for 15-20. The muffins are ready when a toothpick comes out dry.

KETO VEGAN BRAN MUFFINS

Steps:

• Preheat oven to 350F, spray muffin tin with non-stick cooking spray, and set aside.
• Prepare flax eggs: combine 2 Tbsp ground flax or ground chia with 6 Tbsp water in small mixing bowl, and set aside.
• Combine 1/2 cup flax, oat fiber, sweetener, coconut flour, cinnamon, baking powder, and baking soda in large mixing bowl and whisk with a fork.
• Add in vanilla extract, water, and flax or chia eggs, and stir to combine.
• Spoon into muffin tin, and bake for 35 minutes.

VEGAN BLUEBERRY MUFFINS

Steps:

• Once completely cooled, store the muffins with a paper towel underneath and overtop in a container on the counter for up to 3 - 4 days. The paper towels will soak up moisture and keep them from getting too moist, losing their delicious crunchy top. They are also fine loosely covered for 1 - 2 days. Or store in the refrigerator for up to a week.
• Once completely cooled, wrap muffins individually and store them in a freezer-safe container or baggie for up to 2 months. When ready to eat let thaw to room temperature.