Can I make these muffins gluten free?

Yes you can try using a gluten free all purpose flour blend. Results may vary slightly depending on the blend used so you might need minor adjustments.

How should I store leftover muffins?

Store them in an airtight container in the refrigerator. This helps keep them fresh and moist for up to a week. Make sure they are completely cool before storing.

Can I freeze these muffins?

Absolutely. Once completely cool, wrap them individually in plastic wrap or foil. Then store them in a freezer safe container or bag. They freeze well for up to 3 months. Thaw them at room temperature or warm them gently.

What kind of bran cereal works best?

Any standard plain flaked bran cereal should work well for this recipe. Avoid heavily sweetened or clustered versions. Just measure the dry cereal according to the recipe amount.

Can I use different dried fruit instead of raisins?

Yes you can swap the raisins for other dried fruits like chopped dates, dried cranberries, or dried blueberries. Keep the total quantity the same for the best texture balance.

My muffins came out dry. What happened?

Ensure you measure your ingredients accurately especially the flour and liquid. Using too much flour or not enough liquid can lead to dryness. Overmixing the batter develops gluten which can result in tough, dry muffins. Overbaking is also a common culprit. Follow the baking time closely and check for doneness with a toothpick.

Can I add nuts to this recipe?

Yes adding chopped nuts like walnuts or pecans would be delicious. You can fold in about half a cup of chopped nuts along with the carrots and raisins.

The BEST Vegan Bran Muffins (Carrot & Raisin Recipe)

Description

These Vegan Carrot Raisin Bran Muffins are wonderfully tender and perfectly sweet, packed with nutritious bran and sweet raisins for an absolutely irresistible bite that’s perfect anytime!

Ingredients

1 ½ cups (120 grams) bran
1 cup (240 ml) plant-based milk
1 tablespoon (15 ml) lemon juice
1 prepared vegan egg replacer (follow package directions for 1 egg)
1 teaspoon (5 ml) vanilla extract
½ cup (105 grams) packed light brown sugar
⅓ cup (80 ml) neutral flavored oil like canola
1 cup (120 grams) all purpose flour
1 teaspoon (5 grams) baking soda
1 teaspoon (4 grams) baking powder
2 teaspoons (4 grams) ground cinnamon
½ teaspoon (3 grams) fine sea salt
1 cup (120 grams) grated carrots
½ cup (75 grams) raisins, plus more for topping if desired

Instructions

Preheat your oven to 400°F (200°C).
Get your muffin tins ready by coating them with cooking spray or placing cupcake liners inside.
In a medium sized bowl, combine the plant based milk and lemon juice. Stir them together.
Shred or grate your carrots.
Add the bran cereal to the milk and lemon juice mixture. Let it soak for a bit.
While the bran is soaking, beat together the prepared vegan egg replacer, vanilla, sugar, and oil in a separate bowl.
Stir the soaked bran and milk mixture into the wet ingredients.
Now add the flour, baking soda, baking powder, cinnamon, and salt to the bowl. Mix everything together until just combined.
Gently stir in the shredded carrots and the raisins.
Use a spoon or scoop to fill each prepared muffin cup with batter.
Place the filled muffin tin into the preheated oven. Bake for 15 to 20 minutes.
The muffins are done baking when their tops are nicely golden brown.
Carefully take the muffin tin out of the oven. Let them cool slightly in the tin before moving them to a wire rack to cool completely.
Enjoy them plain or with your favorite nut butter for some extra goodness.

Notes

These bran muffins stay fresh when stored in the refrigerator for up to a week.
You can also freeze these muffins. This is a great way to have them ready for quick breakfasts or snacks anytime during the week.

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 18g
Sodium: 210mg
Fat: 8g
Carbohydrates: 32g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg