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Made With Bran Flake Cereal, No Dry, Dense Muffins Here!

Bran muffins have a reputation for being dry, dense, and often joyless. Mine are none of those things.

My vegan bran muffins are moist, hearty yet light, and sweet without eggs, dairy, or complicated ingredients. Instead of straight wheat bran, this recipe uses flaked bran cereal. I recently got a box in my Too Good to Go bag which got me thinking they might work great in a muffin and I was right. They hydrate more evenly and produce a much better texture in my opinion.

If you’ve ever wanted a bran muffin you’d actually want to eat, this is it.

Why flaked bran cereal and not wheat bran?

I’m glad you asked! This is the most important choice in the recipe.

Wheat bran

Extremely fine and very absorbent.
Pulls moisture in aggressively.
Easy to make muffins dry without soaking.

Bran flake cereal

Lighter and airier.
Hydrates gradually instead of stealing moisture.
Easier to control texture.
Produces a softer crumb and better rise.

Once lightly crushed and rested in liquid, bran flakes soften beautifully and bake into muffins that are hearty without being heavy.

Why not bran buds or “all-bran”–style cereals?

Those cereals are much finer and more compact. They absorb liquid faster and require different ratios and longer soaking times. Bran flakes are more forgiving and produce a more classic muffin texture.

Why My Recipe Works

Bran flakes hydrate more evenly than straight up wheat bran.
Flax eggs + cornstarch provide structure without density.
1 tablespoon baking powder offsets heavy fiber and egg-free batter.
Plant milk + yogurt ensure enough moisture for slow-hydrating cereal.
Resting the batter improves lift and crumb.

Because of the bran and flax, these muffins rise evenly rather than doming dramatically, resulting in a tender, spongy texture instead of a typical tall (and often dry) muffin.

Measuring & Prep Tips (Don’t Skip These!)

Measure bran flakes before crushing, then lightly crush.
Aim for broken flakes, not powder!
A rolling pin or a few pulses in a food processor works well.
Measuring tip: measure the oil in a glass measuring cup first, then use the same cup to measure the agave syrup. The agave will slide right out without sticking.

FAQs

Can I make these oil-free?

Not recommended. Oil helps prevent dryness in bran-heavy muffins.

Can I use applesauce instead of plant milk?

Plant milk works better here. Applesauce can make the crumb gummy with bran flakes.

Do these freeze well?

Yes. Freeze fully cooled muffins for up to 2 months.

Are they better the next day?

Yes, bran continues to hydrate overnight, improving texture.

Can I use other sweeteners?

Other liquid sweeteners such as maple syrup, brown rice syrup, or vegan honey substitutes may work, but they have not been tested and may affect sweetness and texture slightly. White sugar or date sugar should work in place of the brown sugar but not might have the same depth of flavor.

Can I use Raisin Bran flakes?

Yes! Use the same amount and measure before crushing (suggest using the rolling pin method as a food processor will chop the raisins). Keep in mind Raisin Bran is sweetened, so the muffins might be sweeter. You may want to reduce the brown sugar slightly by a few tablespoons and skip any extra added raisins.

Baking Do’s and Don’ts:

• Rest the bran in liquid.

• Rest the filled muffin pan before baking.

• Use the full amount of baking powder.

• Let muffins cool slightly before removing.

Don’t

• Skip the soaking step.

• Pulverize the cereal.

• Over-mix the batter.

Bran muffins don’t need to be dry, dense, or something you tolerate because they’re “good for you.” With the right cereal, enough moisture, and a few intentional steps, they can be genuinely good, and the kind of muffin you actually want to make on repeat. My recipe is flexible, pantry-friendly, and created to work, which means it’s just as suitable for a weekday breakfast as it is for meal prep. If you’ve written off bran muffins in the past, this one might change your mind! Please rate and review if you try these!

Try some of my favorite muffin recipes below! ⬇️

Vegan Bran Muffins (That Aren’t Dry)

Recipe by Kreg Sterns

5.0 from 3 votes

Course: Breakfast, Easy Eats, Popular, RecipesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

A reliable vegan bran muffin recipe that’s high-fiber but not dry.

Cook Mode

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Ingredients

Wet Ingredients
1/2 cup neutral vegetable oil
1/2 cup packed light brown sugar
1/2 cup agave syrup (see notes)
7 oz unsweetened vegan yogurt (3/4 cup + 2 tablespoons)
1/2 cup unsweetened plant milk (soy or oat preferred)
2 tablespoons ground flaxseed mixed into 5 tablespoons warm water (let sit 5 minutes)
1 teaspoon pure vanilla extract
Bran Flakes Cereal
2 1/2 cups bran flake cereal, measured before crushing, lightly crushed
Dry Ingredients
1 cup all-purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
Optional Additions
1/2 cup raisins or dried cranberries
1/4 cup chopped nuts
Sprinkle of wheat germ on top, optional

Directions

Preheat oven to 375°F. Grease a 12-cup regular sized muffin tin or line with papers. Make sure you’ve prepared the flax mixture to thicken before proceeding and have slightly crushed the bran flakes.
In a large bowl, whisk together oil, brown sugar, agave, vegan yogurt, plant milk, flax mixture, and vanilla. Stir in the crushed bran flakes and let the mixture rest 10–15 minutes. This step is essential and prevents dry muffins.
In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and cinnamon.
Fold the dry ingredients into the bran mixture just until combined. The batter might be a little thinner than you expect but it will still be scoopable.
Divide the batter evenly among the muffin cups, filling nearly full. I use a large retractable scoop to make sure I’m placing even amounts of batter in each cup. IMPORTANT: Let the filled muffin pan rest 5 minutes before baking as this noticeably improves rise with bran-heavy, flax-based batters.
Bake 18–22 minutes (all ovens vary so check for doneness sooner than later), until the tops are set and a toothpick comes out with a few moist crumbs. Cool in the pan for 5 minutes, then transfer to a rack.
Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, let muffins cool completely, then freeze in a single layer before transferring to a freezer-safe container or bag. Freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave or oven.

Recipe Video

Notes

You could use maple syrup or another liquid sweetener like brown rice syrup or a vegan honey substitute. I have not tested these however so I cannot guarantee results.
Can these be made gluten free? Most likely yes using a 1:1 flour substitute. Most bran flake cereals are already gluten free but always check the label and ingredients.