Vegan Oat Bran Muffins
These oat bran muffins are moist, naturally sweetened, and topped with an optional crunchy topping. Plant-based, freezer-friendly, and easy to make!
Ingredients
Wet ingredients
- 1 cup plant-based milk for the plant-based buttermilk
- 1 teaspoon apple cider vinegar for the plant-based buttermilk
- 1 tablespoon ground flaxseed for the flax egg
- 3 tablespoons water for the flax egg
- 2 medium ripe bananas mashed, about ¾-1 cup when mashed
- ½ cup unsweetened plant-based yogurt
- 1 tablespoon natural peanut butter
- 1.5 teaspoons vanilla extract
Dry ingredients
- 1 ¼ cups oat bran
- 1 cup rolled oats use old-fashioned rolled oats, not quick oats
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ cup coconut sugar
- 2 teaspoons cinnamon
- ½ teaspoon salt
Add-ins
- ½ cup raisins chopped dates, or other dried fruit
- ⅓ cup chopped nuts walnuts, pecans, or almonds
Crunchy topping (optional)
- 5 tablespoons rolled oats
- 3 tablespoons chopped nuts
- 2.5 tablespoons coconut sugar
- 1.5 teaspoons peanut butter
- 2 teaspoons maple syrup OR agave nectar
- Pinch of sea salt
- Pinch of cinnamon
Instructions
- Preheat oven to 425°F. Lightly oil a muffin tin or line with paper liners.
- Make your buttermilk: In a small bowl, combine plant-based milk and apple cider vinegar. Set aside.
- In a small bowl, stir together flaxseed and water, to make your flax egg. Set aside for 5 minutes (to thicken).
- In a large bowl, combine mashed bananas, yogurt, peanut butter, vanilla, flax egg, and the buttermilk mixture.
- In a separate medium-sized bowl, whisk together oat bran, rolled oats, cornstarch, baking powder, baking soda, sugar, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined (do not overmix). Fold in dried fruit and nuts, if using. If making the optional crunchy topping, make it now.
- Spoon the batter into your muffin pan, filling nearly to the top (I use a ¼ cup measurement). Add the optional crunchy topping , if using, and press gently.
- Bake at 425°F for 7 minutes. Then, without opening the oven door, lower the heat to 375°F and continue baking for another 10 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack. Enjoy!
Notes
- Optional add-ins: dried fruit, fresh fruit, or nuts (raisins, cranberries, blueberries, almonds, or walnuts)
Nutrition
Calories: 267kcal | Carbohydrates: 46g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 256mg | Potassium: 357mg | Fiber: 7g | Sugar: 9g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 3mg
