Looking for a nutritious, fiber-packed muffin that’s both delicious and plant-based? These wheat bran muffins are the perfect blend of wholesome ingredients, natural sweetness, and satisfying crunch. Packed with gut-friendly fiber, healthy fats from nuts, and the chewy goodness of dried fruit, they make an ideal breakfast or snack to keep you energized throughout the day.
Unlike many store-bought muffins loaded with refined sugars and oils, this homemade version is naturally sweetened with maple syrup and applesauce, keeping them moist without excess sugar. Plus, they’re dairy-free, egg-free, and easy to customize!
Whether you’re meal prepping for the week, need lunchbox fillers, or craving a hearty treat, these muffins are sure to become a favorite.
Let’s get baking!
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making these vegan wheat bran muffins
Wheat bran is wonderfully nutritious but very absorbent. Gently soaking the bran before baking softens and hydrates it properly, resulting in a tender crumb and a much better texture.
The balance of whole wheat flour, fruit, and healthy fats gives structure, while natural sweeteners keep things wholesome.
Nutritional Highlights
High in Fiber
Wheat bran is one of the most fiber-rich parts of the wheat grain, making these muffins especially supportive of digestion and gut health. Combined with whole wheat flour, nuts, and dried fruit, each muffin offers lasting fullness and steady energy—perfect for busy mornings or between-meal snacks.
Made with Whole Grains
Unlike refined baked goods, these muffins use 100% whole grain ingredients. Whole wheat flour and wheat bran retain their natural fiber, vitamins, and minerals, supporting overall wellness and helping to keep blood sugar more balanced.
Naturally Sweetened
These muffins are sweetened with maple syrup or date syrup and enhanced by fruit—no refined sugar required. Applesauce or banana adds gentle sweetness and moisture, while dried fruit provides small bursts of natural sweetness throughout.
Healthy Fats & Plant-Based Goodness
Nuts and plant-based oils contribute healthy fats that support satiety and flavor, while keeping the recipe fully plant-based and dairy-free.
healthy wheat bran muffins recipe
This recipe makes 12 muffins
Ingredients
- 1 cup wheat bran
- 1 cup whole wheat flour
- ½ cup chopped nuts of choice
- ½ cup dried fruit of coice
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon cinnamon (optional)
- ½ teaspoon salt
- 1 cup plant-based milk (almond, oat, or soy)
- ½ cup unsweetened applesauce (or mashed banana)
- ⅓ cup maple syrup or date syrup
- ¼ cup melted coconut oil (or olive oil)
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon apple cider vinegar or lemon juice (for extra tenderness and lift)
Directions
- In a bowl, mix the wheat bran and plant-based milk. Let it sit for 10–15 minutes to soften the bran.
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease with oil.
- In a large bowl, whisk wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in nuts and dried fruit.
- Add the applesauce, maple syrup, oil, vanilla, and optional vinegar to the soaked bran mixture. Stir until well combined.
- Add the wet ingredients to the dry ingredients. Stir gently until just combined—do not overmix. The batter should be thick but scoopable—if it feels too stiff, add 2–4 tablespoons of extra milk.
- Scoop batter into muffin cups, filling to ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool for 5 minutes, then transfer to a wire rack.
Tips for success:
- Sprinkle with rolled oats or nuts on top for crunch.
- These muffins moisten beautifully overnight, making them ideal for meal prep.
- Store in an airtight container for up to 3 days, or freeze for longer storage.
- Enjoy with nut butter or a drizzle of honey!
