Vegan cinnamon and spice muffins

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

Did anyone else tell her that bran muffins sounded like the worst thing ever made when they were kids? I made it!

Mom made them for herself and Dad, and I couldn’t for the life of me understand why anyone would want to eat a crunchy brown muffin with raisins, when there were so many other types of dessert muffins in the world. , like chocolate cupcakes or pumpkin cupcakes.

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

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

Ingredients you will need

• Whole wheat flour. You can absolutely substitute white flour if you prefer, but since we are making muffins with wheat bran, I thought why use a variety of flour that has had the bran removed? Whole wheat flour contains bran, so I went with that.
• Wheat Bran. Look for it in the baking or health food section of your supermarket or buy it on Amazon. I’m using SweetGourmet brand wheat bran.
• Brown sugar. Make sure your sugar is organic to keep the recipe vegan.
• Copper powder
• Bicarbonate of sodium.
• Spices. We are using ground cinnamon, ginger and cloves.
• Sal.
• Non-dairy milk. Soy milk, oat milk, cashew milk, and almond milk are among your options here. Just make sure the one you use is unsweetened and unflavored. Need help choosing? Check out my guide to dairy-free milks.
• vegetable oil Your favorite cooking oil can be used here. Canola oil, coconut oil, and corn oil will work.
• Apple cider vinegar. This is important to add acidity to the batter, which will cause it to react with the baking soda to make 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 them out or replace them with another type of nut, or even nuts, if you prefer.

How are they made?

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

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

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

Tip: Make sure your ingredient is at room temperature before you start. This may mean you need to warm your non-dairy milk slightly if it has been in the fridge.

• Pour the wet ingredients into the bowl with the dry ingredients and mix everything together just until the dough is mixed.

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

Tip: It is important to avoid over mixing the dough 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 between the paper-lined cups of a muffin tin.
• Place the mold in the oven and bake the muffins for about 20 minutes. To check the doneness of a muffin, gently press the top with a finger. It will come back out when it’s done.

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

Shelf life and storage

Vegan Bran Muffins will keep in an airtight container at room temperature for about 4 days, in the refrigerator for about a week, or in the freezer for about 3 months.

More vegan muffins

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Vegan cinnamon and spice muffins

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

Ingredients

• 1 ½
  cups
  whole wheat flour
• 1
  cup
  Wheat Bran
• ⅔
  cup
  organic brown sugar
• 1
  teaspoon
  baking powder
• ½
  teaspoon
  baking soda
• 1
  teaspoon
  ground cinnamon
• ½
  teaspoon
  ground ginger
• ¼
  teaspoon
  ground clove
• ½
  teaspoon
  salt
• 1 ¼
  cups
  unflavored and sugar-free non-dairy milk
• ⅓
  cup
  vegetable oil
• 1
  teaspoon
  apple cider vinegar
• 1
  teaspoon
  vanilla extract
• ¾
  cup
  raisins

Instructions

1. Preheat oven to 400°F and line a 12-cup muffin tin with parchment paper liners.

2. Whisk together the flour, bran, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt in a large bowl.

3. In a separate container, such as a liquid measuring cup, stir together the milk, oil, cider vinegar, and vanilla.

4. Pour the milk mixture into the bowl with the flour mixture. Stir the ingredients together until combined. Do not over mix the batter.

6. Divide the batter between the muffin cups.

7. Bake the muffins for about 20 minutes, or until they are slightly dark and puffy on top. To test for doneness, gently press a finger into the top of a muffin. It will deflate again if the muffin is done.

8. Transfer the muffin pan to a wire rack and let cool for at least a few minutes before removing from the tins.

nutritional data

Vegan cinnamon and spice muffins

Quantity per serving (1 cupcake)

calories 184
Calories from fat 60

% Daily Value*

fat 6.7 g10%

Saturated fats 1.3 g7%

sodium 170 mg7%

potassium 202 mg6%

Carbohydrates 30.7 g10%

Fiber 3.1 g12%

Sugar 13.3 g15%

protein 2.8 g6%

calcium 84 mg8%

iron 2 mg11%

* Percent Daily Values ​​are based on a 2000 calorie diet.