Vegan Bran Muffins

These high-fibre muffins are deceptively light and full of flavour. The mixture keeps for at least two weeks in an airtight container in the fridge, so make a double recipe and bake a fresh batch each morning. Perfect breakfast for people always on the go or a perfect mid-morning snack.

Serves: Makes about 10 large or 16 small muffins


  • 50g wheat bran
  • 125ml boiling water
  • 125ml rapeseed oil
  • 175g brown sugar
  • Egg substitute for 1 egg (1/2 pureed banana or 1/4 cup soy yogurt)
  • 250ml soy milk
  • 150g wholemeal flour
  • 1 1/4tsp baking soda
  • 1/2tsp salt
  • Jam/Jelly topping of your choice to serve


  1. Preheat the oven to 200°C. Line a muffin tin with paper muffin cases.
  2. In a bowl, mix all the ingredients in order as listed above.
  3. Spoon into the muffin cases, filling to about the three-quarters level. 
  4. Bake the muffin for 20 to 25 minutes until well risen and spongy to the touch.
  5. Cool for 5 minutes and then transfer muffin to a wire rack to finish cooling.
  6. I serve mine with orange marmalade on the top.
  7. Enjoy!

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