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Vegan Blueberry Bran Muffins

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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!

I have a few muffin recipes on my website, including my Apple Muffins with Cinnamon Streusel and my Lemon Blueberry Cornmeal Muffins, but until now I haven’t had a really healthy, high fibre muffin recipe. 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.

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 Easy 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

5 from 3 votes
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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!
Course Baked Goods, Breakfast
Recipe Type oil-free, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Calories 177 kcal
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

  1. Preheat oven to 400°F and line muffin trays (I like to use silicone liners )
  2. Add all of the dry ingredients to a large bowl (except blueberries)
  3. Add all of the wet ingredients to another bowl or jug and stir them together well.
  4. 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.
  5. Add the blueberries and stir until evenly distributed.
  6. Spoon carefully into the muffin liners and bake for 25 - 30 minutes or until a tooth pick / skewer can be inserted into the middle and come out almost clean.
  7. Remove from the oven and cook on cooling trays .
Nutrition Facts
Vegan Blueberry Bran Muffins
Amount Per Serving (1 muffin)
Calories 177 Calories from Fat 15
% Daily Value*
Total Fat 1.7g 3%
Sodium 179.4mg 7%
Total Carbohydrates 40.7g 14%
Dietary Fiber 4.8g 19%
Sugars 19g
Vitamin A 2%
Vitamin C 2%
Calcium 9%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.


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!
Share137
Pin2.7K
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Shares 3.0K

A Virtual Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by linking to amazon.com. I make a very small commission when you order from Amazon through one of my links. These is no extra charge to you at all. This very small income goes towards the costs of running this site (things such as web hosting fees, domain name fees, technical assistance,  ingredients, equipment & necessary software/hardware). This post may contain affiliate links.

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Comments

  1. The only muffins I ate growing up were the betty crocker “just add water” kind of muffins, either chocolate chip or blueberry! It would be my brother and my favorite thing when my mom would have mini muffins ready for us to eat before school!

    Reply

  3. 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

    • 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

  6. 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

    • 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

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

      Reply

  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

  16. 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!

    Reply

  17. 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

  18. 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

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