Vegan Oat Bran Muffins – Conscious Eaters

• wheat flour – I like to bake with whole wheat flour because it provides a nice wheat-y flavor and extra nutrition. Whole wheat flour and oat bran are a match made in heaven in my opinion.
• barley husks – Oat bran is the outer shell of the oat grain. It has a distinct flavor that pairs perfectly with the applesauce in these vegan oat bran muffins. Plus, oat bran adds plenty of fiber and is a great way to start your day!
• apple sauce – Often when baking vegan muffins, I’ll make some flax eggs by whisking together ground flax seeds with water. Since this recipe has a lot of applesauce, you won’t need flax eggs or chicken eggs because the applesauce helps bind everything together.
• Non-dairy milk – Any non-dairy milk should work in this recipe, including soy milk, almond milk, and oat milk. I’ve found soy milk to react well with vinegar for a stronger buttermilk, but I always use whatever non-dairy milk I have on hand.
• Apple cider vinegar – I like to use apple cider vinegar in this recipe because the apples in the vinegar pair well with the applesauce in the muffins. I usually have a ton of apple cider vinegar on hand in my pantry too!
• coconut sugar – Coconut sugar is a natural sweetener that pairs well with oat bran. You should be able to find it at your local grocery store in the organic, baking or health food section.
• Baking soda – Baking soda is very important in this recipe because it reacts with the vinegar in the buttermilk to make these muffins nice and fluffy! No need for baking powder!
• Chocolate chips (optional) – I never think chocolate chips are optional and they are a lovely addition to these vegan oat bran muffins.

See recipe card for full list of ingredients and quantities.

🔀 Replacement

🔀 wheat flour – I haven’t personally tried this, but I believe an all-purpose gluten-free flour would work instead of whole wheat flour. All-purpose flour will also work. If using one of these options, however, you may want to add a little less milk because whole wheat flour absorbs more liquid.

🔀 barley husks – I made these oat bran muffins with wheat bran and they turned out great!

🔀 apple sauce – Mashed bananas would be a great substitute for applesauce in this recipe. You can also try pumpkin puree, but you’ll probably need to add a little more sugar because pumpkin puree isn’t as sweet as applesauce.

🔀 Non-dairy milk – Any kind of non-dairy milk from a carton should work! Soy milk makes the best homemade buttermilk, but oats, almonds, and cashews will also work well.

🔀 coconut sugar – If you can’t find coconut sugar on hand, cane sugar makes a great substitute.

🔀 Chocolate chip – You can use whatever mixture you like with oat bran. I think blueberries, raisins, walnuts and pecans would be amazing!

variety

• Vegan Oat Bran Banana Muffins – Swap applesauce for mashed bananas!
• vegan Pumpkin Oat Bran Muffins – Use pumpkin puree instead of applesauce and add a few teaspoons of pumpkin pie spice. Oh, and touch the sugar amount to ¾-1 cup.
• vegan Oat bran resin muffin – I think raisins and bran are a match made in heaven. Swap out the chocolate chips for raisins for a more classic combination!

You can store these muffins in an airtight container at room temperature for 1-2 days. To ensure they last longer, store them in an airtight container in the fridge for up to a week. If stored properly in the fridge, they should last 2-3 months.