Vegan Raisin Bran Muffins

Made with minimal ingredients and full of fiber, these Vegan Raisin Bran Muffins are a hearty, delicious way to start your day! Plus, they're a great way to use up a box of cereal!

How could I forget about vegan bran muffins?!

Man, they're good!

We enjoy vegan muffins often in our house. I'm often making these Wholesome Vegan Banana Nut Muffins or these refreshing Vegan Cranberry Orange Muffins.

But it had been ages since I made these, despite how much we love them.

I have a recipe on my blog for Vegan Oat Bran Applesauce Muffins and we love those.

However, if you really want to impress your friends and family, you MUST make these Vegan Raisin Bran Muffins!

They're fluffy, moist and everything this kind of comfort food should be.

Smear some non-dairy butter and apple butter on top and you'll be in heaven!

Let me share with you how to make them!

How to Make Vegan Buttermilk

Before we jump into this vegan bran muffin recipe, we need to talk about how to make your own homemade vegan buttermilk.

This recipe calls for 2 cups of buttermilk and it couldn't be easier to make non-dairy buttermilk right in the comfort of your own home.

To make vegan buttermilk, all you need to do is add an acid to some non-dairy milk using the following ratio:

• 1 tablespoon acid
• 1 cup non-dairy milk

I like to use a liquid measuring cup to do this. First I place a tablespoon of an acid, usually apple cider vinegar, into the measuring cup. Then I add in non-dairy milk until it reaches the 1 cup line. Stir the mixture and allow these two ingredients to sit for 5 minutes so that the vinegar can "curdle" the non-diary milk to create vegan buttermilk!

For this recipe you'll need 2 tablespoons of apple cider vinegar and 2 cups of non-dairy milk.

Done and done!

How to Replace Eggs with Aquafaba

We also need to talk about aquafaba for a second.

If you're unfamiliar with aquafaba, it's simply the liquid from a can of chickpeas. I have no idea who thought to experiment with aquafaba, but it makes for a wonderful egg replacement in recipes such as this one, quick breads and even pavlova!

To replace an egg in baking using aquafaba, simply use the following ratio:

• 3 tablespoons aquafaba = 1 egg

This raisin bran muffin recipe usually calls for 2 eggs, so instead we are using 6 tablespoons of aquafaba.

Ingredients for Vegan Raisin Bran Muffins

Now that we know how to make vegan buttermilk and use aquafaba as an egg replacement, you have a better understanding of the ingredients needed for these Vegan Raisin Bran Muffins.

I'll list out everything you need below:

• 2 cups non-dairy milk
• 2 tablespoons apple cider vinegar
• ½ cup neutral oil
• ¾ cup coconut sugar
• 6 tablespoons aquafaba
• 4 cups Raisin Bran Cereal
• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt

Raisin Bran Muffin Substitutions

If you don't have these exact ingredients on hand, there are quite a few substitutions that you can make.

• Instead of making your own buttermilk using non-dairy milk and vinegar, you can always use 2 cups of store-bought vegan buttermilk or regular dairy buttermilk.
• If you eat eggs, you can use 2 eggs instead of the 6 tablespoons of aquafaba.
• If you're looking to cut back on oil, I've made these with both pumpkin puree and applesauce. While the texture will be a little different, both options work great!
• Regular cane sugar or white sugar will work instead of the coconut sugar
• Bran Flakes cereal is often what I use instead of Raisin Bran Cereal. This cuts back on the sugar content, without compromising on taste! If you choose to go this route, you can always stir in a couple handfuls of raisins to the batter before baking.
• White flour instead of whole wheat flour will work fine. However, the baking times may vary.

How to Make Vegan Raisin Bran Muffins

These are some of the easiest muffins to make. So if you're new to baking, you should definitely give this recipe a try!

Simply follow the directions below or in the recipe card and in 30 minutes you can be enjoying a warm treat right out of the oven.

• Step 1: Preheat your oven to 400F/200C and grease 16 muffin cups or 8 jumbo cups with cooking spray. Set the tin aside.
• Step 2: Prepare your vegan buttermilk by mixing together 2 tablespoons of apple cider vinegar and 2 cups on non-dairy milk. Allow the mixture to sit for 5 minutes while you prepare the rest of your ingredients.
• Step 3: In a stand mixer or using a mixing bowl and whisk, combine the wet ingredients one at a time, ending with your homemade buttermilk.
• Step 4: Next, stir in the dry ingredients one at a time, starting with the cereal and ending with the salt. Mix until just combined so that you don't over-mix your batter and end up with tough, chewy muffins.
• Step 5: Divide the batter evenly among your greased cups. Bake standard sized muffins for 13-17 minutes and jumbo for 16-20 minutes or until golden on top and a toothpick inserted into the center comes out clean.
• Step 6: Allow them to cool for a few minutes in the tin before carefully removing them to a wire rack to cool completely.

How to Store Homemade Muffins

There are a few ways you can store these for future use. First allow them to cool completely before using the methods listed below:

• Countertop: We personally go through these vegan muffins quickly. Because of this, I often store them in an airtight container or bag on the counter top for up to 2 days.
• Fridge: If I want our muffins to last longer, I will often store them in an airtight container in the fridge for about 5-6 days.
• Freezer: Whenever I meal prep larger batches or want them to last a really long time, I'll wrap them individually before placing them in a freezer bag in the freezer for 2-3 months. To thaw, I'll simply remove it from the freezer and place it in the fridge overnight. The next morning I'll microwave it for a few seconds until warm!

I'd love to know if you give this simple Vegan Raisin Bran Muffin recipe a try! We are absolutely in love with them, especially when eaten warm topped with vegan butter and apple butter.

YUM!

If you enjoy this recipe, be sure to give it a star rating by clicking on the stars in the recipe card. Then share the recipe with your friends and family!

📖 Recipe

Vegan Raisin Bran Muffins

Faith VanderMolen

Made with minimal ingredients and full of fiber, these Vegan Raisin Bran Muffins are a hearty, delicious way to start your day!

4.86 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Muffins

Cuisine American

Servings 16 muffins

Calories 212 kcal

Equipment

• Stainless Steel Mixing Bowls
• Silicone Muffin Liners

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups non-dairy milk
• 2 tablespoons apple cider vinegar
• ½ cup oil
• ¾ cup coconut sugar
• 6 tablespoons aquafaba*
• 4 cups raisin bran cereal or Bran Flakes Cereal**
• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon salt

Instructions 

• Preheat your oven to 400 °F and line 16 muffin cups with silicone muffin liners or grease the cups with cooking spray. You can also make 8-9 jumbo muffins! Set the tins aside while you prepare the batter.
• To make the vegan buttermilk, place 2 tablespoons of apple cider vinegar into a liquid measuring cup. Next add your non-dairy milk up to the 2 cup line. Allow the mixture to sit for 5 minutes.
• In the bowl of a stand mixer or using a mixing bowl and whisk, mix together the oil and sugar until combined. Add in aquafaba and mix again. Next add in the buttermilk and mix again. Add in the remaining ingredients one at a time, mixing briefly after each ingredient has been added.
• Once the batter has just been combined, divide it evenly among the muffin cups.
• Divide the batter among your prepared muffin cups.
• Bake the muffins for 13-16 minutes for standard sized muffins or 17-20 minutes for jumbo muffins. They're done when they're slightly golden on top and a toothpick inserted into the center comes out clean.

Notes

This recipe was veganized and adapted from Pinch of Yum.

*Aquafaba is simply the liquid from a can of chickpeas. Whenever I'm cooking with chickpeas, I'll drain the liquid into a sealable jar and store it in the fridge for 3-4 days to use in baking.

**I like to use bran flakes instead of raisin bran as it contains less sugar. If you use bran flakes, you can always fold in a handful of raisins to the batter if desired.

Make sure the brand of cereal you are using is vegan if you want these muffins to be entirely vegan!

Nutrition

Serving: 1muffinCalories: 212kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 354mgPotassium: 178mgFiber: 4gSugar: 15gVitamin A: 305IUVitamin C: 2mgCalcium: 54mgIron: 3mg

Tried this recipe?Let me know how it was!