Vegan Bran Muffins
Customize this one to your liking with applesauce instead of oil and a lower sugar option by using your favorite sugar free sub instead of the granulated sugar!
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
- Preheat the oven to 350℉ then grease your muffin tins (I prefer to make low fat muffins without paper liners since they tend to stick to the paper, if you prefer to use paper liners lightly spray the inside of each one before adding the batter)
- In a large mixing bowl combine the sugar, oil, applesauce, salt, molasses, plant milk & optional orange zest. Whisk thoroughly
- Add the flour, wheat bran, baking soda & powder and whisk smooth
- Add the raisins and fold through the batter evenly
- Portion the batter equally amongst 16 standard muffins or make 8 jumbo muffins
- Sprinkle of rolled oats on top of each one is optional
- Bake the standard sized muffins for 20-22 minutes or until they are springy to the touch when you gently press the centers. The jumbo muffins will take much longer approximately 32-37 minutes so I like to turn the oven temperature down to 300℉ for the last 15 or 20 minutes of baking to avoid them getting too brown on top
Notes
Be sure to read the Notes for Success section above this recipe
Storage Bran Muffins will stay fresh at room temperature in a ziploc bag or covered container for up to 4 days. For longer storage freeze for up to 1 month
Tried this recipe?Let us know how it was!