Vegan Raisin Bran Muffins Recipes

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VEGAN BRAN MUFFINS



Vegan Bran Muffins image

These vegan bran muffins make the perfect grab and go breakfast or snack. They are easy to make and crazy delicious!

Provided by Alison Andrews

Categories     Breakfast     Snack

Time 35m

Number Of Ingredients 12

1 1/2 cups All Purpose Flour ((188g))
1 cup Wheat Bran ((60g))
1 cup Light Brown Sugar ((200g))
1 tsp Baking Soda
1/4 tsp Salt
1 Flax Egg (1 Tbsp Ground Flaxseed Meal + 3 Tbsp Hot Water)
1 cup Soy Milk ((240ml) or other non-dairy milk)
1/2 cup Canola Oil ((120ml) or Vegetable Oil)
1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
1 tsp Vanilla Extract
1/2 cup Raisins ((70g) Small, Seedless)
1/3 cup Walnuts ((33g) Chopped)

Steps:

  • Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
  • Sift all purpose flour into a mixing bowl and add wheat bran, light brown sugar, baking soda and salt. Mix together.
  • Prepare your flax egg by adding 1 tablespoon of ground flaxseed meal to a bowl with 3 tablespoons of hot water and letting it sit for a minute to become gloopy.
  • Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix into a batter. Don't overmix.
  • Add the raisins and stir them in.
  • Divide the batter evenly between the muffin partitions of your prepared muffin tray.
  • Add chopped walnuts to the tops of the muffins.
  • Bake at 350°F for 20 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
  • Let the muffins cool in the tray for a few minutes before transferring them to a wire cooling rack to cool completely.

Nutrition Facts : ServingSize 1 Muffin, Calories 273 kcal, Sugar 18 g, Sodium 157 mg, Fat 13 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 39 g, Fiber 3 g, Protein 4 g, UnsaturatedFat 11 g

RAISIN BRAN MUFFINS THAT WORK



Raisin Bran Muffins That Work image

I have always been disappointed when I've baked homemade bran muffins, but not anymore. These are moist and flavourful. I think the trick with the moistness is combining the bran with the wet ingredients, as no other bran muffin recipe I've tried had this step. I often cut this recipe in half and bake just 6 in my toaster oven. These freeze well, too.

Provided by Lennie

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

2 eggs
1 cup 1% low-fat milk
1/2 cup canola oil
1/4 cup molasses
3/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1 1/2 cups wheat bran
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
1 cup raisins (or blueberries, unthawed if frozen)

Steps:

  • Preheat oven to 400F; prepare muffin pans by lining cups with paper muffin liners.
  • In a large bowl, beat together eggs, milk, oil, molasses, sugar and vanilla.
  • Stir in bran; let stand for 5 minutes.
  • In a small mixing bowl, combine flour, baking powder, salt and baking soda; add to egg mixture, stirring just until combined.
  • Carefully stir in raisins, being careful not to overmix.
  • Fresh blueberries, or unthawed frozen ones, can be substituted for raisins, by the way.
  • Spoon into paper-lined muffin cups, filling right to the top.
  • Bake in preheated oven for approximately 20 minutes, or until muffins are firm to the touch; do not overbake or muffins will be dry and tough.
  • As mentioned in the description, I like to cut this recipe in half (half of 3/4 cup brown sugar is 1/4 cup+ 2 tbsp) and bake the 6 in my toaster oven; after 20 minutes they are always done to perfection and I don't heat up my kitchen.
  • Remove muffins from pan and cool on rack.

RAISIN BRAN MUFFINS



Raisin Bran Muffins image

Stir up this batch of hearty, low-fat morning treats. Kissed with brown sugar, they're moist and taste more indulgent than they are.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Yield Makes 6

Number Of Ingredients 10

1/4 cup vegetable oil, plus more for tin
1 1/2 cups raisin bran cereal
3/4 cup milk
1/2 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled)
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg, lightly beaten
1/4 cup packed dark-brown sugar

Steps:

  • Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
  • Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Nutrition Facts : Calories 265 g, Fat 12 g, Fiber 3 g, Protein 6 g

VEGAN RHUBARB BRAN MUFFINS



Vegan Rhubarb Bran Muffins image

Delicious and moist rhubarb muffins that are also vegan!

Provided by LINDA BAKER

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Bran Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 cup chopped rhubarb
¾ cup brown sugar
¾ cup wheat bran
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup unsweetened applesauce
½ cup vegetable oil
2 tablespoons molasses
1 ½ teaspoons apple cider vinegar
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners.
  • Combine flour, rhubarb, brown sugar, wheat bran, baking powder, cinnamon, and nutmeg in a large bowl.
  • Mix applesauce, oil, molasses, vinegar, and vanilla extract together in a separate bowl. Pour over flour mixture. Slowly mix until a thick batter forms. Divide batter among the muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.

Nutrition Facts : Calories 202.5 calories, Carbohydrate 28.8 g, Fat 9.5 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 86.3 mg, Sugar 12.9 g

VEGAN RAISIN BRAN MUFFINS



Vegan Raisin Bran Muffins image

Make and share this Vegan Raisin Bran Muffins recipe from Food.com.

Provided by Nisi9788

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 16

1 cup natural bran
1/2 cup oat bran
1 cup whole wheat flour
1/3 cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup raisins
1 cup boiling water
1/2 cup walnut pieces (optional)
1/4 cup ground flax seeds (optional)
1 tablespoon egg substitute
1/4 cup soymilk
1/4 cup applesauce
1/4 cup molasses
1 cup soymilk

Steps:

  • Put the raisins in the boiling water to soak. Set aside.
  • Mix together the bran, flour sugar, baking powder, baking soda, salt and walnuts and flax seeds (if using) in a large bowl.
  • Mix the egg replacer with the 1/4 cup of soy milk. Using a food processor (especially a mini one) at this point is handy but not necessary. Add the apple sauce and molasses and mix well.
  • Using a sieve, strain the raisins and reserve the water.
  • Coat the raisins with some flour.
  • Pour all the wet ingredients (soy milk, applesauce/molasses mixture and raisin water &c.) into the dry ingredients and mix.
  • Add the raisins.
  • Mix the batter together and let stand while the oven heats up.
  • Line 12 muffin tins with paper muffin cups or spray with non-stick spray.
  • Heat the oven to 400 F and bake for 15-20. The muffins are ready when a toothpick comes out dry.

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