Facebook Twitter Instagram
    Pinterest Twitter Instagram RSS Facebook
    Buy GO DAIRY FREE and EAT DAIRY FREE today!
    Go Dairy Free
    • Need to Know
      • Newbies Start Here!
      • Take the Challenge!
      • Dairy-Free FAQs
      • Latest News
      • Milk Allergies
      • Lactose Intolerance
      • Other Health Issues
      • Testimonials
      • Calcium Guide
      • Holidays & More
      • Best Books
      • The Community
    • Recipes
      • Recipes by Category
        • Alisa’s Recipes
        • Sarah’s Recipes
        • Appetizers
        • Beverages
        • Bread
        • Breakfast
        • Cheese Substitutes
        • Condiments & Dressings
        • Cream Substitutes
        • Desserts
        • Entrees
        • Kids Can Cook
        • Milk Substitutes
        • Pasta
        • Salad
        • Sandwiches
        • Sauces
        • Sides
        • Snacks
        • Soup
      • Full Dairy-Free Recipe Index
      • Gluten-Free Recipe Index
      • Vegan Recipe Index
    • Reviews
      • Dairy Substitutes
        • Butter
        • Cheese
        • Cream
        • Creamer
        • Dessert Toppings
        • Ice Cream
        • Ice Cream Novelties
        • Milk
        • Yogurt
        • More Kitchen Essentials
      • Sweets & Snacks
        • Protein Shakes
        • More Creamy Beverages
        • Snack & Protein Bars
        • More Snacks
        • Chocolate
        • Cookie Dough
        • Cookies & Brownies
        • Pies & Cakes
        • Pudding & Mousse
        • More Sweet Treats
      • Meal Makers
        • Baking Mixes
        • Bread Products
        • Breakfast Pastries
        • Cereal & Granola
        • Cheesy Pasta & Rice
        • Frozen Pizza
        • More Entrees
        • Dip and Spreads
        • Salad Dressing
        • Sauces
      • All Product Reviews
        • New Product Reviews!
        • Browse by Product Type
        • Full Review Index
        • Gluten-Free Review Index
        • Vegan Review Index
    • Grocery Guide
      • Alisa’s Dairy-Free Kitchen
      • Brands We Love
      • Dairy Substitutes
      • Dairy Ingredient List
      • Understanding Food Labels
      • No Dairy Product Lists
      • Ordering Specialty Foods
      • Best Grocery Stores
    • Eating Out
      • Fast Food Listings
      • Recommended Restaurants
    • My Books!
      • Go Dairy Free 2nd Edition (best seller!)
      • Eat Dairy Free 1st Edition (full color!)
      • eBooks & Printables
      • Book Supplements & Resources
    • About Us
      • Meet Us
      • Contact Us
      • Join Us
      • Work With Us
    Go Dairy Free
    You are at:Home»Dairy-Free Recipes»Bread»Vegan Blackberry Bran Muffins

    Vegan Blackberry Bran Muffins

    19
    By Alisa Fleming on June 29, 2014 Bread, Breakfast, Dairy-Free Recipes

    It’s kind of exciting to see a dairy-free cookbook from a true influencer in the growth of the natural food industry. Myra Goodman co-founded Earthbound Farm with her husband Drew in 1984. They’ve since grown to be one of the largest organic produce growers in North America, and are ubiquitous in nearly all grocers out west. And now, Myra has teamed up with her daughter Marea to show us how to use all of that amazing produce in Straight from the Earth: Irresistible Vegan Recipes for Everyone.

    Straight from the Earth Vegan Blackberry Bran Muffins Recipe

    To keep with the plant-based focus, Myra and Marea created 100 vegan and dairy-free recipes for Straight from the Earth. As examples, they include:

    • Straight from the Earth by Myra Goodman and Marea GoodmanBlackberry Bran Muffins (recipe below)
    • Quinoa Banana Skillet Bake
    • Slow-Simmered Beans with Tuscan Kale on Bulgur
    • Thai Lettuce Rolls
    • Very Chocolatey Chocolate Brownies
    • Eccentric Caesar
    • Teriyaki Tofu Broccolette on Wild Rice
    • Cumin-Roasted Cauliflower and Carrots
    • Coconut, Almond, and Raspberry Jam Thumbprint Cookies
    • Mixed Chicory Salad with Avocado, Garlic Croutons, and Pine Nuts

    To give you a sample taste of their wholesome cookbook, Myra and Marea have shared their Blackberry Bran Muffins recipe with us. It is 100% whole grain and gently sweetened with brown sugar and applesauce.

    Straight from the Earth Vegan Blackberry Bran Muffins Recipe

    To note, Straight from the Earth is heavy on nutrition and flavor with healthful insight on essential ingredients along an abundant use of spices. The Goodman’s focus on freshness, but also pull inspiration from worldwide cuisine.

    Beyond Straight from the Earth, Myra Goodman has penned several other popular cookbooks, including Food to Live By and The Earthbound Cook.

    Wholesome Vegan Blackberry Bran Muffins Recipe - by Myra Goodman, co-founder of Earthbound FarmMyra and Marea in the kitchen. Photos by Sara Remington. We’re sharing this post on Hot Fun in the Summertime at The Midnight Baker.

    Special Diet Notes: Vegan Blackberry Bran Muffins

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

    For soy-free and vegan blackberry bran muffins, you can substitute your favorite soy-free, dairy-free milk alternative for the soymilk. Most types will work fairly seamlessly.

    5.0 from 2 reviews
    Vegan Blackberry Bran Muffins
     
    Print
    Prep time
    20 mins
    Cook time
    40 mins
    Total time
    1 hour
     
    Bran muffins have always been one of my favorite treats, and I am thrilled that my vegan version can compete with the best muffins I’ve ever tasted. They are moist, not too dense, just sweet enough, and the bites of juicy blackberries make them extra special. Other berries work well, too. I always use this recipe to make olallieberry muffins when the berries are in season. The muffins freeze well and defrost on your counter in about 2 hours, or 20 seconds in the microwave. Lightly toasted, they taste almost as delicious as when they’re freshly baked. —Myra
    Author: Myra and Marea Goodman
    Serves: 12 muffins
    Ingredients
    • 1 cup plain unsweetened soymilk (see post above for soy-free options)
    • 1 tablespoon fresh lemon juice
    • 2 cups wheat bran
    • ½ cup old-fashioned rolled oats
    • 2 tablespoons ground flaxseed
    • ¼ cup very hot water (about 180°F/82°C)
    • ¾ cup packed light brown sugar
    • ½ cup unsweetened applesauce
    • ¼ cup canola oil (can substitute your favorite neutral oil)
    • 1¼ cups whole wheat pastry flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 cup fresh blackberries
    Instructions
    1. Position a rack in the lower third of the oven and preheat it to 350°F/ 180°C/gas 4. Lightly grease 12 muffin cups or line them with paper liners.
    2. In a large mixing bowl, whisk together the soymilk and lemon juice. Let the mixture sit for 5 to 10 minutes to thicken into “buttermilk.” Whisk the mixture and stir in the bran and oats.
    3. In a medium mixing bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens (this is our egg substitute). Whisk the sugar, applesauce, and oil into the flaxseed mixture.
    4. Add this mixture to the bowl with the bran, blending until the batter is combined.
    5. In another medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Add this mixture to the batter, stirring just until combined. Do not overmix. Carefully fold in the blackberries.
    6. Fill each muffin cup with a heaping ⅓ cup of batter. The muffin cups should be full and rounded at the top. Make an effort to divide the blackberries evenly among the muffins.
    7. Bake for 35 to 40 minutes, or until the muffins are firm to the touch and a toothpick inserted into a muffin (avoiding the blackberries if you can) comes out clean.
    8. Cool the muffins in the tin for 10 minutes. Turn out the muffins and continue to cool them on a wire rack for another 10 minutes before serving.
    Notes
    Recipe from Straight from the Earth: Irresistible Vegan Recipes for Everyone, Chronicle Books, 2014. Reprinted with permissions.
    3.5.3226
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    Related Posts

    Dairy-Free Stuffed Mushrooms Recipe - creamy, cheesy, rich, and fulfilling. Optionally gluten-free, nut-free, and soy-free. Plant-based nd vegan-friendly.

    Dairy-Free Stuffed Mushrooms with Perfect Cheesy Creamy Flavor

    Pizza Pizza Dairy-Free Menu Guide with Vegan Options

    Pizza Pizza has the Biggest Dairy-Free & Vegan Menus Around

    The Best Dairy-Free Steel Cut Oatmeal Recipe with Stove Top and Instant Pot Options. Includes Cinnamon Raisin Variation. Plant-based, vegan, allergy-friendly, and gluten-free.

    Perfect Steel Cut Oatmeal with Stove Top and Instant Pot Options

    19 Comments

    1. Amana on March 27, 2018 6:18 am

      Hello. I LOVE these muffins! Could you provide the nutritional facts? More specifically, I’m looking for the net carb, sugar, fiber, & protein facts. Thank you!

      Reply
    2. Pingback: Blackberry Banana Breakfast Smoothie - Go Dairy Free

    3. Amana Carvalho on July 13, 2017 8:05 am

      Hello. Could you provide the nutritional facts for this recipe? I’m wondering how much protein, carbs, sugar, etc. is in 1 muffin? Thank you!

      Reply
    4. Valerie on September 25, 2016 9:27 pm

      I’ve made these for my bran muffin loving husband. These are so easy and delicious!! The question I have is…If I have frozen blackberries, do I defrost them first? The first time that I made these, the blackberries were fresh.

      Reply
      • Alisa Fleming on September 27, 2016 7:48 pm

        If using frozen blueberries, you don’t have to defrost them first Valerie.

        Reply
    5. Melissa on June 13, 2015 7:26 pm

      Has anyone tried substituting maple syrup or liquid sweetener for the brown sugar? i have 3 pints blackberries just itching to become these muffins!

      Reply
      • Alisa Fleming on June 14, 2015 8:18 am

        Melissa, it may make the muffins a bit heavier – we haven’t tried maple as of yet. Typically you reduce the liquid just a touch when switching to a liquid sweetener. Let us know if you try it!

        Reply
        • Melissa on June 21, 2015 5:54 pm

          Well, I’ve made this recipe twice in the last week and would not change a thing! Maybe next time I will try liquid sweetener, but they are pretty darn perfect as is!

          Reply
          • Alisa Fleming on June 22, 2015 9:38 am

            Awesome! So glad you enjoyed Melissa.

            Reply
    6. eat good 4 life on May 14, 2015 5:18 pm

      Would love to get my hands on a couple of these!!

      Reply
    7. Arman @ thebigmansworld on May 14, 2015 3:36 am

      Thanks for sharing, Alisa- I love bran muffins but never had one with anything else in it- Berries sound great!

      Reply
    8. Ashley @ Big Flavors from a Tiny Kitchen on May 13, 2015 7:49 pm

      This looks like a great way to start the day! I love berries and muffins are such a delicious way to enjoy them 🙂

      Reply
    9. Kelly @ TastingPage on May 13, 2015 7:05 pm

      I love this recipe and never would have thought to put blackberries in a bran muffin, but now I will. Thanks for sharing!

      Reply
      • Alisa Fleming on May 13, 2015 8:00 pm

        Thanks Kelly, I know, such a natural but not often thought of combo!

        Reply
    10. Kristina on May 13, 2015 6:49 pm

      I am looking forward to summer berries, my favorite farmers market just opened, soon I’ll be bringing flats home every weekend!

      these muffins look very good – I am also interested in the Eccentric Caesar!

      Reply
      • Alisa Fleming on May 13, 2015 8:01 pm

        So jealous of your farmers markets! We’re void of them here.

        Reply
    11. Margaret on August 23, 2014 9:51 pm

      How many eggs would you use instead of the flax egg please? Just need to avoid the dairy.

      Reply
      • Alisa Fleming on August 24, 2014 6:46 am

        I would use 2 medium or large eggs.

        Reply
    12. Pingback: Spicy Heirloom Tomato Sauce Recipe (naturally dairy-free)

    Leave A Reply Cancel Reply

    Rate this recipe:  

    Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free Living

    Is Chocolate Dairy Free? Yes and No. Here’s Why …

    Guide to the Best Dairy-Free Valentine Chocolate: Vegan, Gluten-Free, Food Allergy-Friendly, Organic, Fair Trade & more!

    The Best Dairy-Free Valentine Chocolate To Give and To Receive

    Enjoy Life FoodsFames Chocolates. From Brooklyn with loveEat dairy free bookChocolate Emporium
    Go Dairy Free is the leading website for information on the dairy-free diet. We share dairy-free recipes, product reviews, news, recommendations and health guides to aide those with milk allergies, lactose intolerance or a general need or desire to live without dairy. Dairy-free does include milk-free, lactose-free, casein-free and whey-free, too! We also offer ample resources for gluten-free, soy-free, food allergy, vegan and paleo diets. Please note that ingredients, processes and products are subject to change by a manufacturer at any time. All foods and products should be considered at risk for cross-contamination with milk and other allergens. Always contact the manufacturer prior to consumption. Disclaimer - All Rights Reserved - Privacy Policy Go Dairy Free © 2005-2022 Fleming Marrs Inc.

    Type above and press Enter to search. Press Esc to cancel.