Northwoods Maple Bran Muffins to Keep Mornings Dairy-Free & Healthy

When I was a kid, my favorite school-time breakfast was bran muffins. To this day, bran muffins are at the top of my list, but I often forget about them. I was reminded of my favorite recipe (which is in Go Dairy Free: The Ultimate Guide and Cookbook) when I stumbled across this dairy-free Northwoods maple bran muffins recipe in our archives.

Northwoods Maple Bran Muffins to Keep Mornings Dairy-Free & Healthy

Paul England of Cookies, Etc altered this Northwoods maple bran muffins recipe just a touch from The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook. He shared his version with us way back in 2007, and today I’m updating the recipe!

Paul’s version is 100% whole wheat and naturally dairy-free, but not vegan. For egg-free muffins, see the options I’ve listed in the Special Diet Notes below. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?

Special Diet Notes: Northwoods Maple Bran Muffins

By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, vegetarian, and optionally nut-free.

For egg-free and vegan maple bran muffins, enjoy the Maple Bran Muffins recipe in Go Dairy Free: The Ultimate Guide and Cookbook. Or you can enjoy the Vegan Molasses Bran Muffins Recipe that I just reposted.

For gluten-free, dairy-free maple bran muffins, you can try substituting oat bran for the wheat bran and gluten-free all-purpose flour for the flour. The muffins might be a little more crumbly, depending on the flour blend you use. If you are celiac, be sure to use certified gluten-free oat products. Please note that we haven’t tested this recipe gluten-free. If you do, please share your notes in the comments below!

5.0 from 2 reviews

Dairy-Free Maple Bran Muffins

 

Print

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

 

These wholesome muffins aren't as sweet as most bran muffin recipes, but they have a warm flavor that everyone still enjoys. However, you can add ¼ cup of brown sugar or coconut sugar for a sweeter muffin.

Author: Adapted from King Arthur

Recipe type: Breakfast

Cuisine: American

Serves: 12 muffins

Ingredients

• 1 cup dairy-free milk beverage (unsweetened, original, or vanilla)
• ¾ cup maple syrup
• ⅓ cup oil (your favorite type for baking)
• 2 large eggs
• ¾ cup wheat bran
• ½ cup old-fashioned rolled oats
• 1¼ cups + 1 tablespoon whole wheat flour
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup dried cranberries, chopped (optional)

Instructions

1. Preheat your oven to 425° F and grease or line 12 muffin cups with cupcake liners. The picture above is a fancier presentation with parchment paper lined, muffin-sized, ramekins. But you don't have to get that fancy!
2. In a large bowl, whisk together the milk beverage, maple syrup, oil, and eggs. Add the wheat bran and oats, and stir to combine. Let this sit for 15 minutes.
3. In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt.
4. Fold the dry ingredients and the cranberries (if using) into the soaking bran and oat mixture.
5. Divide the batter between your muffin cups.
6. Bake for about 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

3.5.3229

More Healthy Dairy-Free Muffin Recipes

Banana-Oat Trail Mix Muffins

Blackberry Oat Muffins

Zucchini Carrot Bran Muffins

For More Dairy-Free Baking Recipes, Get Go Dairy Free!