Vegan High Fiber Muffins
 
Prep time
Cook time
Total time
 
This recipe was updated in 2021 with some changes to improve the moisture. If you prefer the original recipe, see the modifications to make in the post above!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
  • ¾ cup wheat bran
  • ½ cup whole wheat pastry flour (can sub all-purpose flour)
  • ⅓ cup soy flour
  • ⅓ cup rolled or quick oats
  • ⅓ cup ground flaxseed
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup raisins, dried blueberries, craisins, or chopped walnuts (optional)
  • 1¼ cups applesauce
  • ½ cup maple syrup (can sub agave nectar or honey, if not strictly vegan)
  • ¼ cup oil
  • ¼ cup dairy-free milk beverage
  • 1 teaspoon vanilla extract
Instructions
  1. Preheat your oven to 350°F and line 12 muffin tins with cupcake liners.
  2. In a large bowl, whisk together the wheat bran, wheat flour, soy flour, oats, flaxseed, baking powder, cinnamon, baking soda, and salt. Stir in the dried fruit or nuts, if using.
  3. In a medium bowl, whisk together the applesauce, maple syrup, oil, milk beverage, and vanilla.
  4. Add the wet ingredients to the dry ingredients, and mix just enough to combine. Do not over-mix. A few dry lumps are okay.
  5. Spoon the batter into your prepared muffin tins.
  6. Bake the muffins for about 18 minutes, or until the tops turn golden.
Nutrition Information
Serving size: 1 muffin Calories: 148 Fat: 6.2g Saturated fat: .8g Carbohydrates: 22g Sugar: 11g Sodium: 163mg Fiber: 4g Protein: 3.4g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-high-fiber-muffins