Bran Muffins were always and still are my favorite muffin!
Even when I was young people would tell me “those are old people muffins!”
Well now I’m old people! So it’s perfect!
This is another recipe straight out of my bakery!
Vegan Bran Muffins with a hint of orange zest
Very low in fat — almost none, if you skip the extra buttery spread after baking.
Studded with raisins galore (but optional)
You can omit the raisins if you prefer, and the orange zest is optional too — but both add lovely flavor.
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Notes for Success
Molasses is an essential flavor component in traditional bran muffins. If you need to reduce sugar, you can replace the granulated sugar with a sugar-free substitute, but I don’t recommend replacing the molasses. Golden syrup or maple syrup can be used in a pinch, but they won’t reproduce molasses’s deep, rich flavor.
The original recipe used 7 tablespoons of oil. I often substitute half of that with applesauce to lower the fat. You can use all applesauce, all oil, or a mix depending on your preference.
Make sure you are using wheat bran (not bran cereal or wheat flour) — they are different ingredients and give different results.
This batch yields 16 standard muffins or 8 jumbo muffins.
Vegan Bran Muffins
Pin Recipe
25 mins
22 mins
47 mins
16
Ingredients
- 10 Tbs Granulated Sugar 140g
- ½ teaspoon Salt
- 3 Tbs Vegetable Oil 45ml
- 4 Tbs Applesauce 60g
- ½ cup Molasses 118ml
- 2 cups Plant Milk 474ml
- 1¾ cups Wheat Bran 140g
- 2¼ cups All Purpose Flour 280g
- 1½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1½ cups Raisins
- 1 Tbs Orange Zest *optional
Instructions
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Preheat the oven to 350°F (175°C). Grease your muffin tin. I prefer to bake without paper liners for lower-fat muffins, but if you use liners, spray them lightly so the muffins release easily.
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In a large bowl, whisk together the granulated sugar, vegetable oil, applesauce, salt, molasses, plant milk, and optional orange zest until well combined.
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Add the all-purpose flour, wheat bran, baking soda, and baking powder. Whisk until the batter is smooth and evenly mixed.
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Fold in the raisins so they are distributed throughout the batter.
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Divide the batter evenly into 16 standard muffin cups or 8 jumbo cups. Optionally sprinkle rolled oats on top for texture.
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Bake standard muffins for 20–22 minutes, or until the tops are springy to the touch. Jumbo muffins take about 32–37 minutes; reduce the oven to 300°F (150°C) for the last 15–20 minutes if they brown too quickly.
Notes
Storage: Store bran muffins at room temperature in a sealed container or zipper bag for up to 4 days. For longer storage, freeze up to 1 month.
Tried this recipe?
Let us know how it was!