Vegan High Fiber Muffins for Lower Net Carbs in the Morning


This recipe for vegan high fiber muffins was shared with us many years ago from the founder of Goodbaker. His company made healthy gourmet vegan baking mixes. Sadly, Goodbaker is no longer around, but his recipe will live on. These muffins are healthy, hearty, and make a fulfilling breakfast. Enjoy them with a little dairy-free buttery spread, or grab one on the go.

Vegan High Fiber Muffins Recipe - whole grain, with more protein and lower net carbs. Great for breakfast!

Special Diet Notes: Vegan High Fiber Muffins

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

3.0 from 2 reviews
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

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About Author

Alisa is the founder of, 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.


  1. Uh…not to step on other seemingly-excitable reviewers’ toes, but…no, these muffins came out *excellent*! Came out perfectly as is, but the only small variation I’ve started trying is adding some finely chopped apple (huge weakness for apple-cinnamon flavors). Thank you for a fantastic recipe (as with most on this site). These are now our go-to breakfast muffins!

  2. Im excited to try these!! I wanted to thank you for posting your recipe right near the top of your page!! I get annoyed when I link to a recipe and have to scroll down for an hour through a blog post to get to the recipe! Lol

  3. Absolutely terrible!, if I could give this review zero stars, I would. It tastes like burnt air. I made this dish while trying to be healthier, but there is no way that this is edible. I really had faith. So disappointed! I wish I could put the photos of what I made on here. They look disgusting and did not rise. Like cardboard scraped upon my tongue!

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