Cinnamon Raisin Bran Muffin

My easy vegan Bran Muffin recipe is hearty and wholesome, but it’s also moist, tender, and lightly sweet. This is a muffin you can feel good about eating for breakfast—and also look forward to!

Bran muffins get a bad rap for being dry and bland. But these vegan bran muffins are anything but! I developed this bran muffin recipe to be moist but not heavy. Applesauce, maple syrup, and coconut oil help nail the perfect soft, tender texture, as does soaking the bran so it doesn’t absorb moisture from the muffins. And then to make them extra delicious, I added cozy cinnamon and sweet golden raisins. I am so thrilled with how these turned out. They really are the perfect breakfast muffin!

• 1 cup unsweetened plant milk, 240mL
• 1 tablespoon lemon juice, 15mL
• 1 ¼ cups wheat bran, 75g
• 1 ½ cups whole wheat flour, 160g
• 1 ½ teaspoons baking powder, 6g
• ½ teaspoon baking soda, 3g
• ½ teaspoon salt, 3g
• ½ teaspoon ground cinnamon, 3g
• 2 tablespoons flaxseed meal, 14g
• ½ cup applesauce, 120g
• ⅓ cup melted coconut oil, 80mL
• ⅓ cup pure maple syrup, 80mL
• ⅓ cup light brown sugar, 70g
• 1 teaspoon vanilla extract, 5mL
• ½ cup raisins, 75g