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!
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
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Vegan Blueberry Bran Muffins
Author:Ingredients
- 2 cups (230 grams) spelt flour , or wholewheat flour
- 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.
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!
Jen says
Ok, not too bad. I followed the recipe to a T, weighing out each ingredient. I wish the muffins were a little more moist but they were still delicious.
Debbie says
Excellent!!!!
Karen Fielding says
Love these muffins! I’ve been making them for years and felt it time I left a review. They are so fluffy and flavorful and healthy too. I always have a batch in the freezer for packed lunches and snacks.
PL says
I made these exactly as per the ingredients and instructions. No doubt they are healthy, but sorry they were awful--I put them in the freezer and fed them to squarrels over a few months.
Tisha says
Followed the recipe but used only 70gms coconut sugar and no blueberries just to see how they were on their own. Perfect!!! Absolutely !!!!!
A great addition to a WFPB menu!
Star says
Just made these for the first time today. They were perfect. I didn’t use
A digital scale. Will definitely make them again.
sadoe says
I've tried these twice. They are nice, yet a skosh dry. Any suggestions for upping moisture without compromising texture/cook time? Thank you in advance! (They are yum :)
Melanie McDonald says
Glad you're enjoying them! My first tip is if you are not using a digital kitchen scale, use a digital scale. 9 times out of 10 if something isn't turning out quite right it's because cups are being used to measure and they aren't accurate enough for baking. You can easily end up with up to 30-50% more flour/bran than is intended when using them which would make a cake/muffin drier than it should be. If you are already using a digital scale, then it could be that your oven runs a little hot or your bakeware holds/conducts more heat than mine. If it's black/dark metal this is likely. Try reducing the oven temp by 10 to 20°F. Or just reduce the bake time by a few minutes. Hope that helps!
sadie says
Thank you! I swear by a digital scale now (it's a game changer and I'm a newbie baker ;) .... so maybe it is my oven? I will try again. I just use a stainless-steel muffin tin. Hmmm. I will continue to futz because this recipe has great keeper potential for my family (tween twins are voracious! :) Thank you again for helping me to sleuth!
Luna says
Hello, can I subsitute the sugar for anyother kind of sweetner like maple syrup? If so, how could I do that? Thank you!
Melanie McDonald says
You can use any other dry sugar variety (white, cane, turbinado, brown etc) in place of the coconut sugar without affecting how the recipe works. If you use maple syrup it will probably need a bit of altering. Either less applesauce or milk to compensate. How much of either one would need reducing though, is hard to say without trying it.