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!
Ingredients You’ll Need
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! 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. 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.
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.
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
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