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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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.
Sita says
These are absolutely delicious. I add walnuts and use xylitol for the sugar, but otherwise make them as written. They are a wonderful treat. Kudos for this wonderful recipe.
A Virtual Vegan says
Thank you Sita. I'm glad you're enjoying the recipe!
Nicola says
These are my favorite vegan muffins!! Healthy and delicious and so quick to make with a scale. I've made them twice in the last week. We love them!
Beth says
Thank you for the recipe, these are delicious. I made a double batch this morning in the hopes they freeze well. Have you tried freezing?
Melanie McDonald says
Yes, they freeze perfectly Beth. I'm really pleased you are enjoying them!
Kallie says
I made these today and was so thrilled. They are delicious.
Choosing a vegan lifestyle that is whole foods has been a big shift for our family. I really felt a sense of loss over much of my baking - especially for the kids lunch boxes.... I always prided myself on giving them a different home made muffin each day..... But the oil free whole food ones I've tried all use nut butters and are heavy and dense - I miss light fluffy airy ones...
And lo and behold, I stumbled upon this recipe. Made it straight away.
They are perfect. Not too sweet, light and tasty.
I love that you include weight measurements, this made it so easy for me to follow.
Thank you for sharing!
Melanie McDonald says
I'm really pleased you enjoyed them. Thank you for taking the time to leave a review!