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 fibre 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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Patti says
I love this recipe. I use sprouted wheat flour, maple syrup instead of sugar, and oat milk….turns out great every time!
Dahlia Isaacson says
How much maple syrup did you use and did you alter any other wet ingredients proportions? Thanks!
Liz says
I made these today with Truvia and grounded my own oat flour. The texture was perfect!!! I also used mixed berries vs just blu. Great recipe - thank you!!!
Olivia says
I made these with oat bran and white sugar since that’s what I had, and they came out amazing!
Jody says
These are the only bran muffins I make now. At least once a week. I sometimes combine spelt with sprouted whole wheat and oat flour. I also do a variety of mix ins depending on what we feel like for that batch. Chopped dates, walnuts, raisins etc. This recipe is awesome!
A Virtual Vegan says
So pleased you're enjoying them Jody!
Judith Perez says
Do you think I could make 6 large muffins instead of 12 small?
A Virtual Vegan says
Yes that would be fine.
Rachelle says
What can we use instead of wheat bran? Flax? Or would that be too much flax for the recipe? And can I make this sugar and salt free for my baby? Thanks!
Makayla says
I made these tonight and they were delicious! I used fresh, local blueberries and the muffins were sooo good. I didn't have any applesauce on hand so I quickly made my own with some fresh apples, and they turned out great! 10/10 recommend.
Sherry says
Hi Makayla,
How did you make your own apple sauce? I would love to try this,
Keri says
Omgosh!! So great! All my non vegan friends loved them too! So hearty and healthy. I just added cinnamon to mine. Can”t wait to make them again. Winner!!
A Virtual Vegan says
Thank you Keri. I'm really pleased you enjoyed them!
heyc says
thank you so much for this recipe! i've been looking for something to make with all the wheat bran i got at home and this were perfect. i added a little bit of cinannom and nutmeg (as i usually do almost obsessively) and i highly suggest for those who also enjoy these spices. up next: healthy carrot muffins. thank you so much again. <3
max says
Do you need to refrigerate these and if so how soon after cooling
A Virtual Vegan says
I don't refrigerate them. The cold makes cakes and muffins dry out so the texture stays at its best if they are kept at room temperature. Once completely cool just store them in an airtight container. I like to put a layer of kitchen paper below and over the top of them in the container to soak up any moisture that occurs. They freeze perfectly too for up to 3 months in an airtight container or freezer bag.
Suzy says
These were awesome. Didn’t have spelt, used whole wheat white flour. No coconut sugar, used brown sugar. Added millet seed. Will make again and again! Thanks
Lisa says
I tried these for the first time last week and just made my second batch yesterday. We used to use a box mix long ago by Jiffy that were are very similar but they use lard. Blech. ?These are fantastic! I substituted raisins for the blueberries since I didn’t have any blueberries on hand and they came out just fine. Thanks for this recipe! Love it! ❤️
A Virtual Vegan says
Glad you're enjoying them Lisa. Thanks for stopping by to leave a review/rating!
Kyle says
This is the first time that I have baked muffins. This recipe was easy to follow and the muffins turned out amazing! Thank you very much for the highly recommended deliciousness ???
A Virtual Vegan says
I'm really pleased you enjoyed them Kyle. Thank you for coming back to leave a review/rating!
Dee says
Absolutely love these healthy muffins for breakfast or anytime! Followed recipe exactly and they turned out perfectly. Made again today using mashed banana instead of apple sauce. Still amazing!
A Virtual Vegan says
I'm glad you're enjoying the recipe Dee! Good to know it works great with banana too!
Linda says
Thank you so very much for this recipe, I have been looking for a vegetarian muffin recipe. My family are slowly transitioning to a vegetarian lifestyle so this is all new for us, and I am grateful for all the efforts and hard work from all that are sharing their knowledge and recipes. Thank you ☺️ Greatly appreciated!
A Virtual Vegan says
You're welcome Linda. I hope you and your family enjoy them!
Nina says
My family and I absolutely LOVE these healthy vegan muffins! They’re so simple to make, with ingredients I generally have in hand. I found that you can add slightly more flax if you add less wheat bran. Thank you for this recipe!
Aryane @ Valises & Gourmandises says
I'm happy to report that even when you're too distracted to follow the exact recipe and forget to add the rolled oats... the muffins turn out absolutely delicious and moist!
I'm trying to incorporate more wheat and spelt bran into my diet to add some iron during my pregnancy and these are a healthy way to do it! :)
A Virtual Vegan says
I'm really pleased that you enjoyed them and that they worked well even without the oats. I hope you have a healthy, happy rest of your pregnancy!
Sarah says
Absolutely delicious! I’ll be making the carrot bran muffins next!
Jen says
Delicious, hearty, and healthy! Thank you for sharing your recipe!
Lynn says
Do you think almond flour could be used for this recipe? As this is what I have on hand.
A Virtual Vegan says
They have only been tested with spelt flour. All purpose flour would work instead, but almond flour can't be subbed like for like with regular flour. It has totally different qualities with more . moisture and fat. The recipe would need adapting a lot to work with it.