This vegan dessert or quick breakfast made with chia seeds and almond milk is delicious. Serve with a variety of toppings, like as toasted coconut and almonds, or just plain.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 ½ cups wheat bran
- 1 cup buttermilk
- ⅔ cup brown sugar
- ⅓ cup vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup raisins
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Mix wheat bran and buttermilk together in a large bowl; let stand for 10 minutes.
- Meanwhile, beat brown sugar, oil, egg, and vanilla together in a separate bowl until light and fluffy; stir into buttermilk mixture.
- Sift flour, baking soda, baking powder, and salt together; stir into buttermilk mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack to cool completely.
Nutrition Facts
| Calories | 168 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 262 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
They look great and taste OK but not great . I have a convection oven so I baked for 14 minutes , I may try 12 min next time applesauce in place of the oil to see if they have more moisture.
Excellent! I didn’t have brown sugar. So I used 50/50 monk fruit and white sugar. Also used 2 cups bran flakes and increased milk by 1/4 cup. Silicone baking cups are perfect for this
This is the go-to recipe… except I do it in a small, 8×4 bread pan…. use extra nutmeg and some pumpkin pie spice… timing is different than the muffins obviously, so I just eyeball it and use a bamboo skewer to test it to see if it’s ready… it makes a small cake-like loaf, slice it and slather some butter on it while it’s warm! Next time we’re going to try it with a little addition of Anis de Mono (or Amaretto) into the batter… if there’s any left the next day we slice it, put it in the microwave for about 15 seconds to warm up the slice. Tried it one time with less sugar… didn’t come out all that well. Stick to the recipe here and you can’t go wrong…
I don’t believe that anyone made this recipie as written. Every single one added, removed, or changed something.
My kids like it, i made the first batch without raisins.
These muffins are fantastic. I made them as is except I used olive oils because I didn’t have veg oil. I am laughing at the folks who substitute every ingredient and then rate the recipe.
My grandpa loved making bran muffins and I was feeling nostalgic. They turned out wonderful, light and fluffy. I didn’t have a cupcake pan so I made it in a cake pan and decided on some sugar on top. Yummy!
Loved it! I used powdered buttermilk and they still came out great. Next time I might put less sugar. The raisins are very sweet already. But that’s just me. Definitely a keeper.
Oh my gravy all over my two scoop rice (that’s OMG! in my world) !! These are the best Bran Muffin I’ve ever made, really! I doubled the Vanilla and Cinnamon; I also added in 1/2 c. each of Craisins and chopped Pecans. I got 15 smaller muffins. Be careful not to over mix or bake and you will be rewarded with a beautiful textured muffin.
Super quick, easy to do and really delicious
I use 1/4 cup of oil and add a little more buttermilk. I also soak my raisins in rum for about an hour and use 3/4 cup of raisins. I only use 1/3 cup of brown sugar. Delicious! My husband asks for them and eats one everyday.
I used approximately 2/3 of the brown sugar the recipe calls for and Raisin Bran for the cereal. These were moist and delicious!
I added raisins that I soaked in hot water then drained well & chopped walnuts. Next time I will cut the sugar down to 1/2 cup packed loosely. Delicious! This will be my go to recipe for bran muffins!!
I made these yesterday and they came out so good. I don’t usually like bran muffins but my partner does. I added chopped dehydrated mandarins that I got from a farmers market. It added hints of orange flavor- so good- I even enjoyed them! I do have to say, it was difficult to find wheat bran. For those looking (I went to five stores)- Target, Ralph’s, Trader Joe’s, and Smart & Final do not carry wheat bran at all… but Whole Foods does. I was so relieved when I saw it. I hear Walmart has it but I don’t have a Walmart near me. Anyway, thanks for the recipe.
EXCELLENT! I used half the brown sugar and added roasted pecans
These turned out really well. I did add some ground ginger and nutmeg and a Tb spoon of molasses. Moist and tender. We loved these! Freezes well too.
Added molasses …yum
So delicious. Used oat bran instead of wheat. Very easy and simple.
Moist. Soft. Flavourful. Quick! I make a couple of batches and freeze them as they freeze very well! I did not substitute any of the ingredients or measurements.
My go to bran muffins recipe, they are not dry. I do add like a 1/2 cup sugar. I don’t add raisins. Sometimes I add blueberries, sometimes cranberries, orange zest. Today I added banana to the buttermilk.
Perfect!