This vegan molasses bran muffins recipe was shared with us many, many years ago by Olympic Dairy. It was back in the days when they made soy yogurt. Although they discontinued that dairy-free line, this wholesome recipe lives on and can be made with your favorite dairy-free yogurt. Today, I’m giving the post a big update and adding some ingredient tips and options for you.
Vegan Molasses Bran Muffins with a Zest for Healthy Breakfast
This rich recipe is spiked with grated orange peel for a lively flavor, and it’s loaded with add-ins, if you wish. Here are a few tips for making these vegan molasses bran muffins to suit your needs.
For a touch of sweetness, I would use a sweetened vanilla dairy-free yogurt, not an unsweetened one. You can opt for a coconut-, soy-, almond-, or any other favorite dairy-free yogurt alternative. See our Yogurt Reviews for dozens of options.
You can alternatively swap applesauce or mashed banana for the yogurt. It will impart a light sweetness and a some fruity flavor.
You can use your favorite baking oil, but make sure it suits the recipe flavor. Neutral oil like non-GMO canola, vegetable (can contain soy), rice bran, or extra-light olive (not extra-virgin) works well. If you opt to use coconut oil, bring the yogurt to room temperature first. If it is cold, it will cause the coconut oil to solidify into little beads.
For a buttery finish, you can substitute your favorite dairy-free buttery spread or sticks for the oil. Melt the butter alternative and then measure it.
Whole Grain Alternative
If you want to make this recipe 100% whole wheat, you can substitute whole wheat flour for the all-purpose flour. I would use whole wheat pastry flour or white-wheat flour. They are both purely whole grain, but have a lighter finish than your run of the mill red wheat flour.
If you are baking above 3000 feet, try reducing the baking soda to 1 teaspoon. You can make additional adjustments if needed. If you use too much leavener, the muffins will rise quickly and then collapse. I always look in the oven (but don’t open it) at the halfway mark to see if the muffins have risen. If they have, but are sucken when finished, then I know there is too much leavener. If they haven’t risen, and are still very squat once finished, then I add a little more leavener to the next batch.
Special Diet Notes: Vegan Molasses Bran Muffins
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan, plant-based, and vegetarian.
- 2 cups bran
- 1 cup all-purpose flour
- ¼ cup wheat germ
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 cup dates, chopped
- ½ cup pecans, chopped (omit for nut-free)
- 1 tablespoon grated orange zest
- 1⅓ cups vanilla dairy-free yogurt
- ⅓ cup oil
- ⅓ cup molasses
- Preheat your oven to 400ºF and grease or line 12 large or 18 regular muffin cups with cupcake liners.
- In a large bowl, whisk together the bran, flour, wheat germ, baking soda, and salt. Add the dates, pecans (if using), and orange zest and toss lightly to separate and coat the dates.
- In a medium bowl, whisk together the yogurt, oil, and molasses until smooth.
- Pour the wet ingredients over the dry ingredients and stir until just combined.
- Divide the batter between your prepared muffin cups - they should fill right up to the top.
- Bake for 20 to 25 minutes or until firm to the touch.
Key Pantry Supplies: Vegan Molasses Bran Muffins