"These vegan bran muffins have impressively puffy tops, a tender and lightly moist texture, and just the right amount of sweetness. This is a simple bake that only requires two mixing bowls-perfect for throwing together quickly! Soaking the wheat bran ahead of time makes these muffins light; not dense. I love having one with a frothy maple sea salt latte or other hot bevvy as a little breakfast treat."
"I have been working on a bran muffin recipe for over a year now! I did so many versions with cocoa, berries, nutty streusel etc., and none of them were clicking. The bran would just overpower the other flavor elements every time. Eventually I realized that I needed to embrace the BRAN in bran muffin. It sounds silly, but that's ultimately what led me to the finished product you see here."
"Wheat bran has a nutty, slightly sweet toasted flavor. Dark brown sugar as the primary sweetener bumps up those qualities along with warm cinnamon and vanilla. This vegan bran muffins recipe has a lot of plant-based baking staples. There's neutral-flavored oil, molasses, and apple sauce for moisture, as well as soy milk spiked with apple cider vinegar for vegan "buttermilk.""
Vegan bran muffins achieve puffy tops and a tender, lightly moist crumb by soaking wheat bran before baking. Dark brown sugar, cinnamon, and vanilla complement the nutty, toasted flavor of the bran. Moisture comes from neutral oil, molasses, and applesauce, while soy milk mixed with apple cider vinegar serves as a vegan buttermilk. Allowing the batter to rest for 15 minutes hydrates the bran and flour, and starting the bake at a higher temperature for the first five minutes encourages higher muffin tops. The result is a simple two-bowl bake that embraces bran for a satisfying breakfast treat.
Read at The First Mess
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