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Cinnamon & Spice Vegan Bran Muffins

January 28, 2023

9 4 minutes read

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These vegan bran muffins are bursting with juicy raisins and warming spices! Easy to make and perfect for a sweet snack or on-the-go breakfast!

Two stacked Vegan Bran Muffins, the top one with a bite taken out.

Did anyone else thing bran muffins sounded like the worst thing ever when they were a kid? I did!

Mom used to make them for her and dad, and I couldn’t for the life of me understand why anyone would want to eat a crunchy looking brown muffin with raisins in it, when there were so many other types of desserty muffins in the world, like chocolate muffins or pumpkin muffins.

Well now I know better. Bran muffins are delicious. These vegan bran muffins in particular are sweet and spicy enough to taste like a treat, and when I slice one in half and slather it in almond butter I’m basically in heaven. The fact that they’re on the healthier side (as far as muffins are concerned) is basically a big bonus.

Let’s talk about how they’re made. It’s super easy!

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Ingredients You’ll Need

Whole wheat flour. You can absolutely substitute with white flour if you prefer, but since we’re making muffins specifically featuring wheat bran I figured why use a variety of flour that has the bran removed? Whole wheat flour contains the bran, so that’s what I went with.
Wheat bran. Look for this in the baking or natural foods section of your supermarket, or buy it on Amazon. I’m using SweetGourmet brand wheat bran.
Brown sugar. Make sure your sugar is organic in order to keep the recipe vegan.
Baking powder.
Baking soda.
Spices. We’re using ground cinnamon, ginger and cloves.
Salt.
Non-dairy-milk. Soy milk, oat milk, cashew milk, and almond milk are among your options here. Just make sure whatever you use is unsweetened and unflavored. Need help choosing? Check out my guide to dairy-free milks.
Vegetable oil. Your favorite baking oil can be used here. Canola oil, coconut oil, and corn oil will all work.
Apple cider vinegar. This is important for adding acidity to the batter, which will cause it to react with the baking soda so our muffins rise. If you don’t have any on hand, check out my list of apple cider vinegar substitutes.
Vanilla extract.
Raisins. You can leave these out or substitute another type of dried fruit, or even nuts, if you prefer.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Dry ingredients for making bran muffins in a mixing bowl with whisk.

Whisk your dry ingredients together in a large mixing bowl: flour, bran, brown sugar, baking powder, baking soda, spices, and salt.

Liquid ingredients for vegan bran muffins in a measuring cup with spoon.

Stir the wet ingredients together in a separate container, such as a liquid measuring cup. Include the milk, oil, apple cider vinegar, and vanilla.

Tip: Make sure your ingredient are at room temperature before you begin. This may mean you need to warm up your non-dairy milk slightly if it’s been in the fridge.

Liquid ingredients being poured into a bowl of dry ingredients for vegan bran muffin batter.

Pour the wet ingredients into the bowl with the dry ingredients and stir everything just until the batter is blended.

Spoon stirring raisins into bran muffin batter.

Add the raisins and gently fold them into the batter using a spoon or rubber spatula.

Tip: It’s important to avoid overmixing the batter at these stages. If you want your muffins to have the best possible texture, stop stirring as soon as the ingredients are mixed.

Vegan Bran Muffin batter in a a paper lined muffin tin.

Divide the batter among paper-lined cups of a muffin tin.
Pop the tin into the oven and bake the muffins for about 20 minutes. To test a muffin for doneness, gently press on the top with a finger. It will spring back when it’s done.

Vegan Bran Muffin with additional muffins, cinnamon sticks, and muffin tin in the background.

Transfer the muffin tin from the oven to a wire cooling rack. Let your vegan bran muffins cool for at least a few minutes before removing them from the tin.

Shelf-Life & Storage

Vegan bran muffins will keep in an airtight container at room temperature for about 4 days, in the fridge for about a week, or in the freezer for about 3 months.

More Vegan Muffins

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!