These vegan bran muffins are bursting with juicy raisins and warming spices! Easy to make and perfect for a sweet snack or on-the-go breakfast!
- 1 ½ cups whole wheat flour
- 1 cup wheat bran
- ⅔ cup organic brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 ¼ cups unflavored and unsweetened non-dairy milk
- ⅓ cup vegetable oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¾ cup raisins
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Preheat the oven to 400°F and line a 12-cup muffin tin with paper liners.
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Whisk the flour, bran, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt together in a large mixing bowl.
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In a separate container such as a liquid measuring cup, stir together the milk, oil, cider vinegar, and vanilla.
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Pour the milk mixture into the bowl with the flour mixture. Stir the ingredients together just until blended. Don't overmix the batter.
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Fold in the raisins.
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Divide the batter among the muffin cups.
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Bake the muffins for about 20 minutes, or until slightly darkened and domed on top. To test for doneness, gently press a finger into the top of a muffin. It will spiring back if the muffin is done.
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Transfer the muffin tin to a cooling rack and let the muffins cool for at least a few minutes before removing them from the tins.