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 for Lower Net Carbs in the Morning
Some of you complained the batter and muffins were too dry, so I took this recipe to the kitchen to test it out. Indeed, I also found these vegan high fiber muffins needed more moisture, so I tinkered with the recipe and made changes. I know some of you liked the original recipe, so here are the changes to make if you want the original recipe:
- Add 1 teaspoon vital wheat gluten OR 2 tablespoons starch to the dry ingredients
- Use 1/2 cup oat bran + 1/3 cup wheat bran instead of 3/4 cup wheat bran
- Reduce the oil to 2 tablespoons
- Omit the 1/4 cup dairy-free milk beverage
In the future, I might test with reduced or removed baking soda (I could detect it in the taste), and a little more liquid to help the rise, but we enjoyed the adapted recipe as is and topped with nut butter.
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.
- 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
- Preheat your oven to 350°F and line 12 muffin tins with cupcake liners.
- 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.
- In a medium bowl, whisk together the applesauce, maple syrup, oil, milk beverage, and vanilla.
- Add the wet ingredients to the dry ingredients, and mix just enough to combine. Do not over-mix. A few dry lumps are okay.
- Spoon the batter into your prepared muffin tins.
- Bake the muffins for about 18 minutes, or until the tops turn golden.
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!
Awesome! Glad you are enjoying the recipe JD.
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