Vegan High Fiber Muffins for Lower Net Carbs in the Morning

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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

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.

Vegan High Fiber Muffins for Lower Net Carbs in the Morning

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 recipe was updated in 2021 with some changes to improve the moisture. If you prefer the original recipe, see the modifications to make in the post above!
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350°F and line 12 muffin tins with cupcake liners.
  2. 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.
  3. In a medium bowl, whisk together the applesauce, maple syrup, oil, milk beverage, and vanilla.
  4. Add the wet ingredients to the dry ingredients, and mix just enough to combine. Do not over-mix. A few dry lumps are okay.
  5. Spoon the batter into your prepared muffin tins.
  6. Bake the muffins for about 18 minutes, or until the tops turn golden.
Nutrition Information
Serving size: 1 muffin Calories: 148 Fat: 6.2g Saturated fat: .8g Carbohydrates: 22g Sugar: 11g Sodium: 163mg Fiber: 4g Protein: 3.4g

More Healthy Vegan Muffin Recipes

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Naturally Gluten-Free Power Muffins

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About Author

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.

5 Comments

  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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