At our home we get the All Bran Buds and Flakes quite regularly. Each and every time there is this powdery cereal at the end that nobody wants to eat. So I started putting those last crumbs from every pack in a box. Just after 3 packs of cereal I had about 2 cups of cereal. I usually add it with my smoothies like this Fiber One Banana Smoothie. This time around I wanted to try a different recipe and was looking for some ideas and found this. I already have a super duper vegan blueberry muffin recipe and a whole wheat blueberry muffin recipe in this blog. I was deliberating whether to try another blueberry muffin recipe. Because I have so much success baking with bluberries I decided to give it a shot and the result was wholesome and hearty blueberry bran muffins that everybody gave two thumbs up.
If you tried this Vegan Blueberry Bran Muffins recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Vegan Blueberry Bran Muffins
Ingredients
Part 1 Ingredients:
- 1 and ½ cups all-purpose flour
- 2 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- zest of 1 orange
Part 2 Ingredients:
- 1 and ½ cups bran flakes cereal
- 1 and ¼ cups almond milk, divided
- ½ cup freshly squeezed orange juice or unsweetened applesauce
- ¼ cup melted coconut oil
- ¾ cup coconut palm sugar
- ½ teaspoon apple cider vinegar
- 1 cup blueberries
Substitution:
- all-purpose flour = whole wheat pastry flour
- bran flakes = corn flakes or any other similar cereal
- coconut palm sugar = brown sugar
- almond milk = any milk of your choice
- coconut oil = any oil you would normally use
- apple cider vinegar = white vinegar
- blueberries = any other berries or dried fruit
Instructions
- Preheat oven to 350F/180C for 15 minutes. In a small bowl stir together ½ cup of milk and vinegar; set aside to curdle. Line a 12 muffin tin with paper liners.
- In a medium bowl, sift together the dry ingredients listed in Part 1.
- In a large bowl, stir together the cereal, ¾ cup of milk and orange juice. Add the curdled milk, brown sugar and melted coconut oil too.
- Incorporate the dry flour mix into the wet ingredients, stirring until just combined. Add in the blueberries too. As always remember to toss the fruit with some flour before adding it to the batter. If the batter is too thick add a tablespoon or two of water/milk.
- Spoon in the batter in the prepared muffin tin and bake for about 22-25 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
- Mine was done in 23 minutes. Cool the pan on a wire rack for 5 minutes before removing the muffins out of the tin. Serve it warm or once cooled.
My Notes
- If you prefer serving these muffins warm, lightly grease the paper liners with cooking spray to remove the muffins off the wrapper easily.
- Do not thaw if using frozen berries.
- I have tried this recipe using orange juice and unsweetened applesauce and it turns out great either way. The nutritional inforamtion below is for muffins using orange juice.
Mieco says
I made these muffins for my mom (since she said she had a taste for blueberry bran muffins) but without eggs, and she absolutely loved these!! My brother and I tried them and they were delicious, just sweet enough and the blueberries (even though I didnt have the full cup) just added that extra pop of sweet freshness and awakened the taste buds! Delicious!! I only ate 1 but definitely could have eaten more. My brother liked them so much he said he'd pay me to make him a batch. (LOL)
I will definitely make these again and might play around with different varieties of nuts and berries to see what else tastes amazing. Thanks for this wonderful and easy recipe. I look forward to trying many more or your recipes in the near future.
Madhuram says
Thank you very much for your generous compliment, Mieco. I'm glad that all of you liked the muffins.
CJ says
I just made these (used dried cranberries instead of blueberries) and may I say they are AMAZING.
Madhuram says
That's great CJ.
Lynn says
Very good recipe. Taking them to a friend who has an egg allergy. Thanks!!
Shruti says
Thanks. You have given so much variety for eggless baking. Loads of thanks 🙂
Madhuram says
You're welcome Shruti.