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Vegan Blueberry Bran Muffins

Simple & delicious Vegan Blueberry Bran Muffins that are packed full of healthy ingredients. Only 177 calories each, whole grain, oil & refined-sugar free. Perfect for breakfast, snacks & lunch boxes!

Simple & delicious Vegan Blueberry Bran Muffins that are packed full of healthy ingredients. Only 140 calories each, whole grain, oil & refined-sugar free. Perfect for breakfast, snacks & lunch boxes!

An email from a reader last month, asking if I could come up with a recipe for some Vegan Blueberry Bran Muffins was the prompt I needed to create this recipe. And then later, my Healthy Carrot Muffins too.

MUFFINS FOR BREAKFAST?

Muffins aren’t something I have grown up associating with breakfast. You probably already know that I am English and moved to Canada a couple of years ago. In England, the only muffins associated with breakfast are English Muffins and they are bread-like rather than cake-like. No-one eats ‘cakey’ muffins for breakfast. They are more of a dessert or afternoon tea type treat.

I personally wouldn’t feel comfortable eating a sugary muffin made with refined flour for breakfast, but one full of whole grain spelt flour, high fibre wheat bran, oats and juicy berries is a whole different ball game and I have fully embraced the ‘muffins for breakfast thing’ since creating this recipe.

Thanks Diane! :O)

Simple & delicious Vegan Blueberry Bran Muffins that are packed full of healthy ingredients. Only 140 calories each, whole grain, oil & refined-sugar free. Perfect for breakfast, snacks & lunch boxes!

PACKED FULL OF GOOD STUFF

These Vegan Blueberry Bran Muffins are packed full of good stuff and are only lightly sweetened with a little coconut sugar. They are completely oil-free and come in at only 140 calories each with an impressive 6 grams of fibre and 4 grams of protein per serving. They can be eaten as they are, but are also delicious split and spread with my Vegan Butter or some peanut butter. One (or two!) make a fantastic breakfast, either at home or packed up to enjoy on the commute to work or school. They are also great as lunch box stuffers and after school snacks and freeze absolutely perfectly for a month or two.

LET ME KNOW WHAT YOU THINK OF THESE VEGAN BLUEBERRY BRAN MUFFINS

If you try these gorgeous blueberry studded muffins, please let me know what you think. You can leave your feedback below and share your pictures with me on Instagram. I am @avirtualvegan. Use the tag #avirtualvegan to be sure I won’t miss them.

For best results please use the ingredients and cooking method described below. Substitutions often affect how a recipe turns out. Please only rate the recipe if you have actually tried it. That way the star rating is an accurate representation and helpful to other readers. Thank you and I hope you love this recipe!

Mel x

Vegan Blueberry Bran Muffins

Simple & delicious Vegan Blueberry Bran Muffins that are packed full of healthy ingredients. Only 140 calories each, whole grain, oil & refined-sugar free. Perfect for breakfast, snacks & lunch boxes!
5 from 12 votes
Print Pin
Course: Baked Goods, Breakfast
Cuisine: oil-free, vegan
Prep Time: 10 minutes
Cook Time: 25 minutes
Total time: 35 minutes
Makes: 12 Muffins
Calories: 177kcal
Author: A Virtual Vegan

Ingredients

  • 230g | 1.5 cups spelt flour
  • 60g | 1 cup wheat bran
  • 50g | ½ cup rolled oats
  • 80g | ½ cup coconut sugar
  • 2 tablespoons ground flax seed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 312mls |1¼ cups non-dairy milk
  • 140g | ½ cup unsweetened apple sauce
  • 1 tablespoon apple cider vinegar or lemon juice
  • 148g | 1 cup fresh or frozen blueberries

Instructions

  • 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 .

Nutrition

Serving: 1muffin | Calories: 177kcal | Carbohydrates: 40.7g | Fat: 1.7g | Sodium: 179.4mg | Fiber: 4.8g | Sugar: 19g | Vitamin A: 2% | Vitamin C: 2% | Calcium: 9% | Iron: 10%
Tried this recipe?Tag @avirtualvegan on Instagram and hashtag it #avirtualvegan

 

ABOUT MEL

a virtual veganLong time vegan, creator of A Virtual Vegan & author of the book Vegan Comfort Cooking, Melanie McDonald is all about sharing well tested vegan recipes that are packed full of flavour and perfect for sharing with those you love.

A Virtual Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post may contain affiliate links.

Reader Interactions

Comments


  1. What a fabulous recipe! I was looking for vegan bran muffins and came across this and made them. I love the sinpke ingredients and that they are oil-free yet still moist and not dense. And not sweet at all. I made mine with a mix of cranberries and blueberries. . I love these muffins and cannot stop eating them. They are fantastic with almond butter too! I can’t wait to make them again. Thank you!

    Reply


  2. WOW. These are seriously SO GOOD. In the past week, I’ve made 3 batches (2nd time doubling with excellent results) and froze a bunch for post-baby survival.
    The second time, I subbed 1/2 the applesauce with melted coconut oil to increase the fat of the muffins- turned out deliciously. I also make with white whole wheat flour instead of spelt flour and oat bran instead of wheat bran. I soak the bran and oatmeal in the almond milk for about 10 minutes to make the muffins extra moist.
    Thank you for the recipe!!

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  3. Love these muffins! Delicious and satisfying. I reduced baking time to 18 minutes. They were fully done by then.

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  4. Hi Mel
    made this awesome recipe today, tottaly Great!! Me & my family really enjoyed it. It’s a keeper
    Thank you for sharing !!!

    Reply

    • I’m so pleased you enjoyed them, and thanks so much for stopping by to leave feedback. It’s much appreciated!

      Reply

    • You could probably leave it out and use more flour to compensate. I haven’t tried it like that though. You might need to adjust the quantity of milk to account for the change in absorbency. Oat bran would be a straight swap though if you can get it. I think probably oat flour, buckwheat flour or quinoa flour would all be good too at more or less the same quantity.

      Reply


  6. My kids and I LOVE these! We have tried more cake-like versions and found them gummy in texture. These are the best! We are looking forward to trying other recipes of yours.

    Reply

    • Thank you Lynne. I’m so pleased you are all enjoying them. My pet hate is gummy vegan cakes, muffins, pancakes etc so you won’t be finding any of them here! Thanks so much for taking the time to leave a review. I really appreciate it!

      Reply

  8. My orders are to make healthy raisin bran muffins. Do you think swapping raisins for blueberries would work?

    Reply


  9. These muffins are delicious. Dense, moist, flavorful. I did make a substitution for the coconut sugar. I used a 1/4 C blend of brown sugar/stevia. There is still a slight sweet taste 🙂 I was looking for a recipe without a lot of ingredients or specialty ingredients – these fit the bill. So happy to have found this site. I’m not a vegan, but a vegetarian. However, I am trying to cut back on dairy when baking. Keep up the good work!

    Reply


  10. These were truly the best healthy bran muffins I have EVER made! Do you think I can swap the blueberries for carrots with good results? (And add some spices, of course :))

    Reply

    • Thank you! That’s awesome. I’m so glad you enjoyed them. It’s easy to swap out the blueberries for other berries or chocolate chips if you aren’t being so healthy, but adding grated carrot will probably affect the texture because it’s a bit wet. You could grate it and squeeze it in a clean dish towel to get as much moisture out as you can then it might be ok as long as you don’t add too much, or you could reduce the quantity of milk a bit to cut down on moisture that way. Any way you do it I’m sure they will be edible though and you can tweak the moisture a bit on future attempts if need be. I have added a healthy carrot cake type bran muffin to my ‘to make’ list for the blog! Thanks for the inspiration!

      Reply


  12. Amazing! So easy, fast and tasty. I was only going to try half a muffin, but before I knew it, I had eaten it all! I must admit to doubling the blueberries, but that’s juste because I love them so much. Can’t wait to share this recipe.

    Reply

  13. These look delicious, but I can’t seem to find any wheat bran where I live 🙁 Do you have any suggestions of what I could use in it’s place?

    Reply

    • That’s a shame. Oat bran works the same if you can find that. I haven’t tried any other variations but I think oat flour (you can make it yourself by grinding down oats in a food processor or blender) would work instead and probably just using more spelt flour would be ok. Be sure to weigh whatever you are subbing and stick to 60g as they will all have different volumes and using the cup measurement might not work. What you use will also affect the absorbency of the batter too so be careful with how much milk you add. Start off with a bit less just in case and add more if it’s too stiff. You might even need more than I have specified. I hope that helps!

      Reply


  14. I have made these muffins twice and they are loved by me and my children! They don’t taste too sweet or oily like store bought muffins. Just perfect! Thank you for the recipe!

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  15. I made these for breakfast this morning and we really liked them…, will make them again for sure! Thanks so much for the recipe.

    Reply

    • Great! I am so glad you enjoyed them. I always have a batch in the freezer as they make such a great snack or breakfast. Thank you for stopping by to let me know. I really appreciate it :O)

      Reply

    • Thanks Ginny. Enjoy your remaining ‘homeless’ time. Let me know what you think when you try them :O)

      Reply

    • Thanks Hauke. I am having problems with people rating the recipes when they haven’t even tried them or commented :O( I thin I need to look at a new recipe card plug in.

      Reply

  24. I love these kind of wholesome muffins and don’t you find that coconut sugar is the perfect sweetener for this kind of thing? So delicious!

    Reply

    • I much prefer bran/spelt or wholewheat to white flour muffins too. They are much heartier and have so much more flavour. Thanks Sophia :O)

      Reply

  27. Yum, yes please!! Bran muffins and blueberry muffins are two of my favorites, so together I’m in love with this deliciousness. I much prefer these hearty coconut sugar sweetened guys to a cakey super sweet muffin 🙂

    Reply

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