Simple & delicious Vegan Blueberry Bran Muffins that are packed full of healthy ingredients. Only 155 calories each, whole grain, oil & refined-sugar free. Perfect for breakfast, snacks & lunch boxes!
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Vegan Blueberry Bran Muffins...Where healthy and wholesome meets warm, cozy and yummy from the oven!
These hearty, naturally vegan muffins are packed full of good stuff, lightly sweetened, and quite impressively for muffins are completely oil-free, packed with fiber and protein, and only 152 calories each.
Enjoy as they are, or split and spread with vegan Butter, peanut butter, or almond butter. They are great for breakfast, snacks and lunch boxes and can be frozen for up to 3 months.
Vegan Bran Muffin Variations
Feel free to omit the blueberries to make plain vegan bran muffins, or switch the blueberries out for any other mix-ins. Most dried fruit or nuts would work instead. I love a mix of walnuts and raisins!
More Healthy Muffin Recipes
Recipe
Vegan Blueberry Bran Muffins
Author:Ingredients
- 2 cups (230 grams) spelt flour , or wholewheat flour, weighed
- 1 cup (58 grams) wheat bran , or oat bran
- ½ cup (50 grams) rolled or old fashioned oats
- ½ cup (90 grams) coconut sugar , or brown or cane sugar
- 2 tablespoons ground flax seed
- 2 teaspoons baking powder
- 1 teaspoon baking soda , (bicarb in the UK)
- ½ teaspoon sea salt
- 1¼ cups + 1 tablespoon (315 ml) non-dairy milk
- ½ cup (125 grams) unsweetened applesauce
- 1 tablespoon apple cider vinegar , or lemon juice
- 1 cup (150 grams) fresh or frozen blueberries , (don't defrost if frozen)
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Preheat oven to 400°F and line a 12 hole muffin pan with muffin liners.
- To a large bowl add the flour, wheat bran, oats, sugar, flax, baking powder, baking soda, and salt. Whisk/mix together to combine.
- Make a well in the centre and add the milk, applesauce and vinegar. Mix together to form a thick batter.
- Add the blueberries and stir until evenly distributed.
- Spoon evenly between the muffin liners and bake for around 18 to 20 minutes or until a tooth pick / skewer can be inserted into the middle and come out almost clean.
- Remove from the oven, leave in the pan for 10 minutes, then remove and finish cooling on a wire rack.
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Mary D Mahern says
Yummy go to recipe. I don't even mention to my non-vegan friends and family that it is vegan.
Denise says
Love this recipe. Super moist, delicious and healthy. I can’t wait to make again and experiment with some of your variety of ideas for these. I used mashed banana this time and want to try with applesauce too.I used a combo of spelt and soy flours. Threw in some chia seeds too. Used both fresh blueberries and chopped strawberries. In the meantime, I put some in the freezer to enjoy on an early morning flight with family in a couple weeks. Thank you!
Simon says
What the effin' 'ell? Dried out cow pats in a muffin tin. No. Just no.
Jordan says
I’ve made this recipe multiple times as well as the carrot version. As someone looking to increase my fibre intake and who loves a quick breakfast option, these are perfect! Simple to throw together and freeze well. Trying a blueberry/raspberry mix today! Thanks so much for the recipe and be precise with your dry measurements ;) cheers!
Bea says
I just made the blueberry bran muffins and they were perfect tasted delicious and were fat free and fit all my requirements. Great recipe. Bea
Fatima says
Made these muffins today, they were so delicious. Made them precisely as per recipe. I used lemon juice and decided to add the zest of one small lemon which gave a subtle hint of lemon. They are perfect. Thanks Mel for another great recipe!