All Bran Muffins Recipe
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These All Bran muffins are vegan-friendly, packed with fiber, and super hearty! They’re the perfect grab-and-go breakfast or any time you need a pick-me-up.
Whether you like warm muffins with a dollop of butter (plant-based, of course), or you’re craving muffins studded with dairy-free chocolate chips, dried fruits, nuts, or seeds, this vegan bran muffin recipe is for you.
You only need a few basic ingredients, and since these All-Bran muffins are freezer-friendly, you can make them in advance for busy weeks!
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Moist, flavorful muffins can be egg-free and dairy-free! Channel your inner baker and try our pumpkin bran muffins and vegan blueberry muffins.
Why You’ll Love This All Bran Muffins Recipe
- These Kellogg’s All-Bran muffins are filled with fiber for a satisfying breakfast or snack.
- All Bran muffins are easy to make ahead of time, and their portable size means they’re perfect for on-the-go cravings.
- Consider this the only bran muffin recipe you’ll need! It’s highly customizable, and the moist bran muffins can definitely feel like a dessert with different mix-ins and toppings.
Ingredients And Substitutions
Ground flaxseed and water – Flax egg substitutes the egg in this Kellogg’s All Bran muffin recipe.
All-Bran cereal – These hearty bran muffins are packed with fiber, thanks to All-Bran cereal.
Almond milk – You can also use other types of non-dairy milk, like soy milk or oat milk.
All-purpose flour – Lends structure to the vegan bran muffins.
Granulated sugar – For a more robust flavor, try this All Bran muffin recipe with brown sugar.
Baking powder – To help the All Bran muffins rise.
Salt – Salt enhances the flavor of the muffins. You can also add vanilla extract and ground cinnamon!
Unsweetened applesauce – Vegan muffins that are perfectly moist? It’s possible! Applesauce is the oil replacement in this vegan Kellogg’s bran muffin recipe.
Baking spray – To keep your homemade bran muffins from sticking to the muffin cups.
Tips For Making This Recipe
Sift Your Dry Ingredients
Sift your dry ingredients to remove clumps! This way, you won’t need to overmix the batter and risk getting dense muffins.
Jazz Up Your All-Bran Muffins
Warm, freshly baked bran muffins are delicious with vegan butter, but you can also create different variations by stirring in chopped walnuts, non-dairy chocolate chips, or raisins in the muffin batter. You can also sprinkle them with sunflower seeds before baking for some crunch.
Storage Tips
These All Bran muffins keep well in an airtight container at room temperature for up to 3 days. You can also wrap the leftover muffins individually and store them in the fridge for a week. Or, for longer storage, place them in a freezer-safe container and freeze them for up to 2 months. To serve, thaw your homemade muffins overnight and microwave them for a few seconds.
Vegan Bran Muffins Recipe FAQs
Why are my All-bran Muffins so dense?
It might be from an overmixed batter. Remember to stir the dry and wet ingredients together just until combined.
Do I have to use All-Bran cereal in this vegan bran muffin recipe?
This recipe has not been tested with other bran cereals, so if you use another type, you might need to adjust the quantity used to ensure the muffins’ texture will come out as expected.
Can you substitute wheat flour for all-purpose flour in All Bran muffins?
Yes! Feel free to replace all-purpose flour with wheat flour or combine the two.
How do you tell if your bran muffins are done?
The All Bran muffins are done when you insert a toothpick in their centers and it comes out clean.
Do All-Bran muffins freeze well?
Yes. These delicious muffins can be stored in a freezer-safe container for up to 2 months. Just thaw the frozen muffins overnight and warm them up in the microwave before serving.
More Delicious Vegan Breakfast Recipes
- Vegan French Toast
- Hummus Toast
- One Bowl Whole Wheat Vegan Pancakes
- Dairy Free Whole Wheat Chocolate Chip Pancakes
- Vegan Pumpkin Bread
I found this recipe for Vegan Cupcakes that I HAVE to try!
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All Bran Muffins
Equipment
Ingredients
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1 1/2 cups All-Bran cereal
- 1 cup almond milk
- 1 1/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1 tsp salt
- 1/3 cup unsweetened applesauce
- Baking spray
Instructions
- Preheat the oven to 400°F. Grease the muffin pan with baking spray.
- Combine the ground flax and water in a small bowl. Let it sit for 5 to 10 minutes until thick and gelatinous.
- In another bowl, mix the All-Bran cereal and almond milk. Let stand for about 2 minutes or until the cereal softens.
- Mix the flour, sugar, baking powder, and salt in a separate bowl. Set aside.
- Add the flax egg and applesauce to the cereal mixture. Beat just until combined.
- Add the flour mixture and stir until combined.
- Distribute the batter into the muffin tin cups.
- Bake for about 25 minutes or until lightly browned. Cool in the tin for a few minutes, then transfer to a wire rack. These All Bran muffins are best served warm!
Notes
- Sift your dry ingredients to remove clumps! This way, you won’t need to overmix the batter and risk getting dense muffins.
- Warm, freshly baked bran muffins are delicious with vegan butter, but you can also create different variations by stirring in chopped walnuts, non-dairy chocolate chips, or raisins in the muffin batter. You can also sprinkle them with sunflower seeds before baking for some crunch.
- These All Bran muffins keep well in an airtight container at room temperature for up to 3 days. You can also wrap the leftover muffins individually and store them in the fridge for a week. Or, for longer storage, place them in a freezer-safe container and freeze them for up to 2 months. To serve, thaw your homemade muffins overnight and microwave them for a few seconds.
I just made these… omg so good!! Just added raisins 🙂 78 calories for each.. yes please!
I made these today made a few adjustments by adding an extra egg, one mashed banana, shredded pears and a diced apple with walnuts for topping.
Oh wow, those sound like delicious additions to these muffins! I’m always switching it up. I’ve done pumpkin and berry but never apples and pears. I’m sure it was super yummy! Enjoy!
I just got through making these. I changed the recipe a little. I used regular milk (2%) instead of almond milk and added rasins. My husband says they are very good and I agree.
Thanks Andrea! These are some of my favorite muffins, and I agree that raisins would be a great addition.
These look delishI would love it if you would come and link this up at my link party
Dandelion Wishes Wednesday
Thanks Ashley!!
Oh man, I love bran muffins! I’m totally trying this recipe! Pinning now, thanks for sharing!
~Jen @ Yummy Healthy Easy
Aren’t they SOO yummy?! I could eat bran muffins every day! Thanks for pinning, Jen!
Since you talked about these before I have been looking forward to the recipe. I will be making these sometime very soon. We need some healthy stuff around here. Good thoughts and prayers still headed your way.
I’m so happy to hear that you were looking forward to them! and also that I could come through on my promise 🙂
These look so delicious! These remind me of the pioneer muffins from Rainbow Gardens in Ogden. So good!
My wife’s from Ogden and says they are just amazing!! Now I have to try them out too!
Bran muffins sound so delicious. I think I’d enjoy them with any meal.
It’s true, Paula.. they’re great with breakfast, a snack, lunch, dinner… you name it… they’re yum all day!
YUM! Bran muffins are a favorite of mine, hubby not so much so when I make these, they’re MINE…. ALL mine….
You’re SO lucky!! Wifey loves them just as much as I do, so it’s a battle to the last muffin!
Bran muffins are one of my favorite comfort foods. Lots of butter is a requirement! I used to bake them a lot as a kid, but I haven’t in a while, so thanks for the reminder. I’m going to make a batch so I have an easy breakfast on hand for me and my son. 🙂
i hadn’t had them in a long time myself… was so glad to have been reminded of my love for these muffins. You should check out my Honey Vanilla Protein Butter to put on these… it’s aMAZE-yum!
Typically I’m not a healthy snack lover, but these do sound yummy! I’m sure my four year old would love it if I stocked our freezer with these for busy mornings! I’ll make sure to give them a try!
Good luck with the embryo transfer! I’ve had to be on bed rest after surgery and I know how hard that is. And boring! At least you have muffins to snack on though, right? 🙂
Thanks Kiersten! Bed rest really was boring and started to get pretty depressing… especially with my mind having so much time to think about all the what-ifs. Luckily I’ve been able to get up and out of the house the last couple days but still taking it easy for the next couple weeks.