My easy vegan Bran Muffin recipe is hearty and wholesome, but it’s also moist, tender, and lightly sweet. This is a muffin you can feel good about eating for breakfast—and also look forward to!
Bran muffins get a bad rap for being dry and bland. But these vegan bran muffins are anything but! I developed this bran muffin recipe to be moist but not heavy. Applesauce, maple syrup, and coconut oil help nail the perfect soft, tender texture, as does soaking the bran so it doesn’t absorb moisture from the muffins. And then to make them extra delicious, I added cozy cinnamon and sweet golden raisins. I am so thrilled with how these turned out. They really are the perfect breakfast muffin!
What Makes These Bran Muffins a Step Above the Rest
My family cannot get enough of this bran muffin recipe! Let’s talk about what makes it so divine.
- Whole-grain goodness (but still delicious). Whole wheat flour and wheat bran make these muffins an amazing source of fiber, but they don’t taste overly healthy.
- Lightly sweetened. Maple syrup, applesauce, and raisins add most of the sweetness here, so you only need a very small amount of light brown sugar. (But don’t skip that brown sugar! It helps with the moisture and adds a lovely note of caramel flavour.)
- Actually moist. Soaking the bran saturates it so it can’t absorb anymore moisture once added to the muffins. And that keeps your muffins ultra moist. (Love a moist muffin recipe? Try my Pumpkin Chocolate Chip Muffins too.)
Notes on Ingredients
Here are the ingredients you’ll need for this vegan bran muffin recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Plant milk + lemon juice – These are combined to make Vegan Buttermilk .
- Wheat bran – A great source of fiber, this also adds a slightly nutty flavour to the muffins.
- Whole wheat flour – Do not swap in all-purpose flour; it doesn’t absorb as much liquid as whole wheat, so the liquid-to-dry-ingredient ratio will change.
- Baking powder
- Baking soda
- Salt
- Ground cinnamon – For a slightly different flavour, try adding Pumpkin Pie Spice .
- Flaxseed meal – This helps bind the batter in place of the usual egg.
- Applesauce – Make sure it’s unsweetened and smooth, not chunky.
- Coconut oil
- Pure maple syrup – Date Syrup would also work if you prefer it.
- Light brown sugar
- Vanilla extract
- Raisins – Not a raisin fan? You can leave them out.
How to Make Vegan Bran Muffins
If you’ve made other vegan muffins (like my Vegan Blueberry Muffins !) before, you’ll be familiar with the process here. The only difference is soaking the bran.
Soak the bran in the vegan buttermilk.
- Prepare. Preheat your oven to 375°F and line or grease a muffin tin .
- Make the vegan buttermilk. Stir together the plant milk and lemon juice and let sit for 5 minutes to curdle.
- Soak the bran. Combine the wheat bran and buttermilk and let soften for 10 minutes.
- Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, and cinnamon.
Mix the wet ingredients.
- Mix the wet ingredients. Stir the flaxseed meal, applesauce, coconut oil, sweeteners, and vanilla into the bran mixture.
- Combine wet and dry. Gently fold the dry ingredients into the wet ingredients, then add the raisins.
Divide batter into pan.
- Bake. Fill the muffin cups and bake for 20 to 22 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes in the pan, then finish cooling on a wire rack.
Variations for This Bran Muffin Recipe
If you want to switch things up, I have a few ideas for you!
- Try another mix-ins. Swap the raisins for chopped dates, dried cranberries, dried cherries, chopped dried apricots, diced apples, or chopped walnuts.
- Add molasses. Use a tablespoon less of maple syrup; replace it with molasses for a deeper flavour.
- Top them. Sprinkle the tops of the bran muffins with rolled oats, extra raisins, or coarse sugar before baking.
How to Store
- Room temperature: Store this bran muffin recipe in an airtight container at room temperature for up to 3 days.
- Freezer: Let the muffins cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or in the microwave before serving.
More Vegan Muffin Recipes
- Apple Streusel Muffins
- Pumpkin Banana Muffins
- Carrot Cake Muffins
- Vegan Zucchini Muffins
Ingredients
- 1 cup unsweetened plant milk , 240mL
- 1 tablespoon lemon juice , 15mL
- 1 ¼ cups wheat bran , 75g
- 1 ½ cups whole wheat flour , 160g
- 1 ½ teaspoons baking powder , 6g
- ½ teaspoon baking soda , 3g
- ½ teaspoon salt , 3g
- ½ teaspoon ground cinnamon , 3g
- 2 tablespoons flaxseed meal , 14g
- ½ cup applesauce , 120g
- ⅓ cup melted coconut oil , 80mL
- ⅓ cup pure maple syrup , 80mL
- ⅓ cup light brown sugar , 70g
- 1 teaspoon vanilla extract , 5mL
- ½ cup raisins , 75g
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a medium bowl or measuring cup, combine the plant milk and lemon juice. Stir and let sit for 5 minutes to curdle slightly.
- In a large mixing bowl, combine the wheat bran with the vegan buttermilk. Stir well and let it soak for 10 minutes to soften.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Add flaxseed meal, applesauce, melted coconut oil, maple syrup, brown sugar, and vanilla extract to the bran mixture and mix until smooth.
- Add the dry ingredients and gently fold until just incorporated. Do not overmix; the batter should be thick but scoopable.
- Fold in the raisins.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Room temperature : Store this bran muffin recipe in an airtight container at room temperature for up to 3 days.
- Freezer : Let the muffins cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or in the microwave before serving.
Vegan Bran Muffins
Ingredients
- 1 cup unsweetened plant milk 240mL
- 1 tablespoon lemon juice 15mL
- 1 ¼ cups wheat bran 75g
- 1 ½ cups whole wheat flour 160g
- 1 ½ teaspoons baking powder 6g
- ½ teaspoon baking soda 3g
- ½ teaspoon salt 3g
- ½ teaspoon ground cinnamon 3g
- 2 tablespoons flaxseed meal 14g
- ½ cup applesauce 120g
- ⅓ cup melted coconut oil 80mL
- ⅓ cup pure maple syrup 80mL
- ⅓ cup light brown sugar 70g
- 1 teaspoon vanilla extract 5mL
- ½ cup raisins 75g
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- In a medium bowl or measuring cup, combine the plant milk and lemon juice. Stir and let sit for 5 minutes to curdle slightly.
- In a large mixing bowl, combine the wheat bran with the vegan buttermilk. Stir well and let it soak for 10 minutes to soften.
- In another bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon.
- Add flaxseed meal, applesauce, melted coconut oil, maple syrup, brown sugar, and vanilla extract to the bran mixture and mix until smooth.
- Add the dry ingredients and gently fold until just incorporated. Do not overmix; the batter should be thick but scoopable.
- Fold in the raisins.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Room temperature : Store this bran muffin recipe in an airtight container at room temperature for up to 3 days.
- Freezer : Let the muffins cool completely, then freeze them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or in the microwave before serving.
Nutrition
Vegan Bran Muffins https://jessicainthekitchen.com/cinnamon-raisin-bran-muffin-recipe/ January 9, 2026
These cheesy Buffalo cauliflower wings up the ante by adding vegan cheese to everyone’s favourite plant-based spicy snack! They’re crispy on the outside, tender on the inside, and the best alternative to traditional chicken wings.
Add cauliflower to the ranks of cashews and tofu for magical vegan ingredients that can be completely transformed by the way you cook them or the ingredients you add to them. And in the case of these cheesy Buffalo cauliflower wings, it’s both! A cheesy, fiery batter and panko coating makes these vegan wings crispy and delicious, with the bold flavour you want (no, DEMAND!) of a game day snack. Like my BBQ cauliflower wings and mango habanero cauliflower wings , these are an instant crowd-pleaser!
What Makes These Cauliflower Wings Better Than the Real Deal
I could not stop eating these cheesy Buffalo cauliflower wings when I first made them and I honestly could not tell the difference between this and chicken. Even my vegetable-hating little brother ate these up, shocked by how much they tasted like chicken!
- Baked, not fried . Traditional wings (and even cauliflower wings at restaurants!) are made in the deep fryer, but my Buffalo cauliflower wings are baked in the oven, which means less mess and way less oil.
- Double-crispy . Using a batter and panko instead of choosing one or the other makes these cauliflower wings extra crispy. And putting the hot sauce in the batter means you don’t have to stir the wings into the sauce after baking, which keeps them crispy-crunchy.
- Spicy and cheesy . I love traditional Buffalo cauliflower wings , but adding vegan cheese makes these wings a little more indulgent!
Note on Ingredients
You don’t really need all that much to make these cheesy Buffalo cauliflower wings! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – You can save yourself some prep time by buying a bag of pre-cut florets.
- Flour – I’ve successfully tested this recipe with all-purpose, whole wheat, and gluten-free flour, so use whichever fits your needs.
- Non-dairy milk – Make sure it’s unsweetened and unflavoured.
- Seasonings – Salt, ground black pepper, garlic powder, and crushed red pepper flakes.
- Hot sauce – Choose your favourite. Frank’s is the classic choice and it’s fairly mild as far as hot sauces go.
- Vegan shredded cheese – I like to use cheddar or mozzarella.
- Panko bread crumbs – Use gluten-free panko if needed.
How to Make Cheesy Buffalo Cauliflower Wings
This step-by-step guide will show you how it’s done!
Cut the cauliflower into “wings.”
- Prepare. Preheat your oven to 450°F and line a baking sheet. Cut the cauliflower into wing-sized florets.
- Make the batter. Whisk the flour, non-dairy milk, salt, spices, hot sauce, and cheese in a bowl.
Coat the cauliflower.
- Coat the cauliflower. Toss the florets in the batter, then dredge them in the seasoned panko.
Spread onto sheet pan.
- Bake. Arrange the cauliflower wings on the prepared pan. Spray with oil for extra crispiness if you’d like, then bake for 22 minutes or until crispy.
- Serve. Enjoy immediately with vegan ranch dressing or your favorite dipping sauce.
Tips for Making Cauliflower Wings
From sticky sesame cauliflower wings to these cheesy Buffalo cauliflower wings, I’ve made LOTS of cauli wings over the years. Here are some tips I’ve picked up along the way!
- Don’t discard the smaller bits . It’s hard to cut cauliflower into florets without having smaller pieces fall off. You can bake those with the bigger pieces; they get extra crispy and browned. I think they’re delicious!
- Use cooking spray for extra crunch . After adding the cauliflower wings to the pan, you can coat them generously with cooking spray or an oil mister. This will get your wings extra golden and crispy.
- Let the excess batter drip off . Then, press the cauliflower into the panko so it’s evenly coated. Too much batter will simply slide off the cauliflower onto the pan.
Serving Suggestions
Serve these cheesy Buffalo cauliflower wings as an appetizer with vegan ranch or blue cheese dressing alongside celery and carrot sticks. If I’m making a game day spread, I’ll pair them with other fun snacks like creamy vegan queso and vegan cranberry meatballs .
Storage and Reheating
- To store : Store leftover cheesy Buffalo cauliflower wings in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe, as the wings will lose their crispiness.
- To reheat : Warm the wings in a 375°F oven for 5 to 7 minutes to re-crisp. The air fryer is a great option too!
More Magical Cauliflower Recipes
- Orange Cauliflower
- Cauliflower Gnocchi
- Roasted Cauliflower Hummus
- Cauliflower Pizza Bites
Ingredients
- 1 head of cauliflower , may have to double ingredients below for a large head
- 1 cup flour , whole wheat flour works fine, so does white flour, 120 g
- 1 cup non-dairy milk , unsweetened or original flavour, 240 mL
- ½ teaspoon salt , 2.5 g
- ½ teaspoon ground black pepper , 1 g
- 1 teaspoon garlic powder , 5 g
- ½ teaspoon crushed red pepper flakes , 1.25 g
- ¼ to ½ cup hot sauce , Frank’s is a good all around option and not too spicy, 60 – 120 mL
- ½ cup vegan shredded cheese , cheddar or mozzarella, 50 g
- 2 cup panko bread crumbs , ( 100 g) seasoned with an extra ½ teaspoon sea salt ( 2.5 g), ½ teaspoon ground black pepper ( 1 g) and ¼ teaspoon crushed red pepper flakes ( 0.5 g)
Instructions
- Preheat oven to 450°F/230°C. Prepare a baking sheet by lining it with a silicone baking sheet or greased foil.
- Using a knife, remove florets from the cauliflower (aka cut off the leaves and don’t use the stems). Chop the cauliflower into smaller pieces to resemble the size of the wings and place in a bowl.
- In a separate bowl, mix the flour, milk, salt, ground black pepper, garlic powder, crushed red pepper flakes, hot sauce and cheese together. Line it up beside the batter bowl.
- Toss the cauliflower in the batter mixture (you can add them all at once), using a spatula or spoon to coat them all.
- Transfer them to the breadcrumbs (you can do this in two or three batches) to coat completely, then place onto the baking sheet, giving each wing enough space. Repeat until all of the wings are coated. If you’d like you can use a cooking spray oil to spray the “wings” before baking to help deepen their colour.
- Bake for 22 minutes. Please ensure your oven is completely preheated and hot. While baking, prepare the ingredients for the sauce by whisking together.
- Remove from oven and serve immediately. Serve with a dipping sauce such as vegan ranch .
Notes
- To store: Store leftover cheesy Buffalo cauliflower wings in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this recipe, as the wings will lose their crispiness.
- To reheat: Warm the wings in a 375°F oven for 5–7 minutes to crisp. The air fryer is a great option too!
