Best Bran Muffins Vegan Recipes

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VEGAN RHUBARB BRAN MUFFINS

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



Vegan Rhubarb Bran Muffins image

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

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

BEST BRAN MUFFINS (VEGAN)

Make and share this Best Bran Muffins (Vegan) recipe from Food.com.

Provided by GuarGum

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12



Best Bran Muffins (Vegan) image

Steps:

  • Mix together vinegar and milk and let sit while you prepare the rest of the ingredients.
  • In a large bowl, whisk flour, bran, soda and salt together. Stir in raisins or dates, if using.
  • Mix together oil, brown sugar, molasses, egg replacer and water. Add the vinegar and milk mixture.
  • Stir liquid ingredients into dry just until mixed.
  • Spoon into 12 muffin tins.
  • Bake at 375 F for 15-20 minutes, or until toothpick inserted into centre comes out dry.

Nutrition Facts : Calories 115.6, Fat 4.6, SaturatedFat 0.4, Sodium 219.6, Carbohydrate 18.5, Fiber 4.4, Sugar 5.4, Protein 3.4

1 tablespoon vinegar
1 1/2 cups soymilk or 1 1/2 cups non-dairy milk substitute
1 cup whole wheat flour (pastry flour is best)
1 1/2 cups wheat bran
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raisins (optional) or 1/2 cup dates (optional)
3 tablespoons canola oil
2 tablespoons brown sugar
2 tablespoons molasses
1 teaspoon vegan egg replacer powder
2 tablespoons water

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