Vegan High Fiber Muffins
Prep time
Cook time
Total time
This is a very flexible recipe. If you don’t have both wheat bran and oat bran, simply substitute with more of the one you do have. If you don’t have either, substitute with more oats. Or if you are missing any of the first 5 ingredients, just substitute with more whole wheat pastry flour.
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
  • ½ cup oat bran
  • ½ cup whole wheat pastry flour
  • ⅓ cup soy flour
  • ⅓ cup rolled or quick oats
  • ⅓ cup wheat bran
  • ⅓ cup ground flaxseed
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vital wheat gluten OR 2 tablespoons starch (cornstarch, tapioca starch, or arrowroot starch)
  • ¼ teaspoon salt
  • ½ cup raisins, dried blueberries, craisins, or chopped walnuts (optional)
  • 1¼ cups applesauce
  • ⅓ cup maple syrup
  • 2 tablespoons oil
  • 1 teaspoon vanilla extract
  1. Preheat your oven to 350°F and line 12 muffin tins.
  2. In a large bowl, whisk together the oat bran, wheat flour, soy flour, oats, wheat bran, flaxseed, baking powder, cinnamon, baking soda, wheat gluten or starch, and salt. Stir in the dried fruit or nuts, if using.
  3. Add the applesauce, maple syrup, oil, and vanilla. Mix gently, just enough to combine. Do not over-mix. A few dry lumps are okay.
  4. Spoon the batter into your prepared muffin tins.
  5. Bake the muffins for 18 minutes, or until the tops turn golden.
Oil-Free Option: You can omit the oil, but the muffins will have a fat-free, less-tender texture.
Dry Sweetener Option: You can substitute ⅓ cup dry sweetener plus ¼ cup water for the maple syrup.
Nutrition Information
Serving size: 1 muffin Calories: 136 Fat: 4.6g Carbohydrates: 20.6g Sugar: 8.8g Sodium: 265mg Fiber: 3.6g Protein: 4.1g
Recipe by Go Dairy Free at