The BEST Vegan Bran Muffins (Carrot & Raisin Recipe)

These moist and tender vegan carrot raisin bran muffins offer a sweet bite packed with wholesome bran and lovely raisins. Baking these felt like a warm hug from my grandma’s kitchen, reminding me of simple, nourishing treats. They are delightfully easy to whip up and make a perfect grab-and-go breakfast or a comforting snack anytime.

Why You’ll Absolutely Adore These Muffins

I truly believe you’re going to fall in love with these vegan bran muffins just as much as I have. They are incredibly quick to put together, practically a “one bowl wonder” once you get the wet and dry ingredients mixed. The texture is simply wonderful, moist and tender throughout, with that classic little muffin top crust that is just begging to be enjoyed.

What I particularly appreciate is that they aren’t overly sweet. There is just a delightful hint of vanilla and warm cinnamon that complements the natural sweetness of the raisins and carrots. Speaking of carrots and raisins, they add such fantastic texture and boost the nourishment factor considerably. These aren’t just tasty they are genuinely good for you making them a smart choice. They also happen to freeze beautifully which is perfect for meal prep or ensuring you always have a healthy option ready to go when hunger strikes.

These carrot raisin bran muffins are ideally sized for busy mornings or a quick refuel. They are wonderful after a workout or when you feel that afternoon slump creeping in. Packed with fiber and nutrients and bursting with comforting flavor these muffins are a perfectly satisfying choice any time of day.

On Using Egg Replacers

Finding a reliable egg replacer for vegan baking can sometimes feel like a quest, but for these muffins, you have a lot of flexibility. I have personally had great success using a prepared store-bought vegan egg replacer following the package directions for substituting one egg. I’ve also experimented successfully with three tablespoons of aquafaba (that’s the liquid from a can of chickpeas).

The beauty of this recipe is how adaptable it is. If you already have a favorite egg replacer you trust and use regularly in your baking, it will almost certainly work wonderfully here. Just ensure you are using the amount equivalent to one chicken egg according to your chosen product’s instructions. Don’t be afraid to use what works best for you. This recipe is quite forgiving which makes it great for bakers of all levels.

Getting Ready To Bake

Preparing to bake these delightful muffins is incredibly straightforward. Gathering your simple ingredients is the first step. You will notice that most of the mixing happens right in one bowl once you have prepared the wet ingredients and let the bran soak for a moment. This keeps cleanup minimal which is always a win in my book.

Make sure your oven is preheating and your muffin tin is prepped while you measure everything out. Having everything ready makes the process smooth and enjoyable. Shredding the carrots is perhaps the most involved part of the prep work, but a food processor makes quick work of that if you have one. Otherwise, a box grater works perfectly fine and gives you a little arm workout. Organizing your ingredients before you start also helps ensure you don’t forget anything crucial.

Simple Steps For Baking Success

Baking these muffins follows a simple, logical flow. Start by getting your oven nice and hot. We are aiming for 400 degrees Fahrenheit (200 degrees Celsius). While it heats up, prepare your muffin tin. You can use cooking spray to grease the cups or simply pop in some paper cupcake liners. Making sure the tin is ready before you start mixing means you can fill them right away once the batter is done.

Next, in a medium bowl, whisk together your plant based milk and lemon juice. Give it a quick stir to combine and set this aside for a moment. The lemon juice helps activate the baking soda later and reacts with the plant milk similarly to how buttermilk works in traditional baking.

Go ahead and grate your carrots now if you haven’t already done so. Aim for a fine to medium grate. Measure your bran cereal and add it to the milk and lemon juice mixture, giving it a gentle stir to combine. Let this sit and soak while you work on the other wet ingredients. This step is important for softening the bran.

In a separate bowl, combine your prepared vegan egg replacer, vanilla extract, packed light brown sugar, and neutral oil like canola. Give these a good whisk until everything is nicely incorporated and the sugar starts to dissolve a bit. This ensures your wet base is well mixed before adding the dry components.

Now, bring the soaked bran and milk mixture over and stir it into your wet ingredients. Don’t worry if it looks a little rustic or clumpy from the bran. This is normal. In the same bowl, add your all purpose flour, baking soda, baking powder, ground cinnamon, and fine sea salt. Mix everything together gently using a spoon or spatula until you no longer see streaks of dry flour. Be careful not to overmix the batter. Overmixing can lead to tough muffins. A few small lumps in the batter are perfectly fine.

Finally, gently fold in your grated carrots and the raisins using your spoon or spatula. Stir just until they are evenly distributed throughout the batter. Distribute the batter evenly among your prepared muffin cups. Fill each cup about two thirds to three quarters full. A large spoon or an ice cream scoop works well for this and helps ensure uniform muffin size.

Place the filled tin carefully into your preheated oven. Bake for about 15 to 20 minutes. The baking time can vary slightly depending on your oven. You will know they are ready when the tops look beautifully golden brown and a toothpick inserted into the center of a muffin comes out clean.

Carefully remove the hot muffin tin from the oven. Let the muffins cool in the tin for just a few minutes before attempting to remove them. This slight cooling period helps them set. Then, transfer them gently to a wire rack using a fork or small spatula to cool completely. Enjoy them warm or at room temperature. I like mine plain, but a smear of peanut butter or vegan cream cheese is also pretty tasty.

Answering Your Bran Muffin Questions

Here are a few common questions people ask about making bran muffins.

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