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Vegan Bran & Fruit Muffins

Updated on May 15, 2016

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There's something about this muffin...

Before Trader Joe's came to my town, leaving California meant living without the little dense muffins I loved. So, I invented these. They're not the same, they're better. I just ate one for breakfast with yogurt and and a banana and, after countless batches, I'm still in love with this muffin. The candied ginger gave this batch a nice bite to start my day - a little extra sass for this morning's belly dance class.

Cook Time

Prep time: 35 min
Cook time: 18 min
Ready in: 53 min
Yields: 8-12 muffins (depending on size)


  • 1/2 cup each dried ginger & dried cranberries, diced (I don't cut cranberries or raisons)
  • 1 1/4 cup cranberry juice
  • 3/4 cup bran
  • 1 cup whole wheat flour
  • 1 Tblsp cinnamon
  • 1 tsp baking soda
  • pinch salt

Make your muffins

  1. Preheat oven to 350 degrees and prepare muffin pans (coconut oil or paper muffin cups).
  2. In small bowl, soak dried fruit in 3/4 c of the juice (feel free to substitute whatever you have - I've used orange, apple, carrot, white grape...) for about 30 minutes.
  3. In medium bowl, sift together all dry ingredients. (I love cinnamon and tend to go very heavy. I've also used cloves and nutmeg. This is an easy recipe to experiment with.)
  4. Make a well in the dry mixture. Fill the well with remaining 1/2 cup juice, then add soaking fruit and juice.
  5. Stir until just mixed and fill muffin cups about 3/4 full.
  6. Bake at 350 for 15-18 minutes.


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      kay gree 3 years ago

      I love your muffins & plan to make them next week. I bet they would be good to keep one regular were one having difficulty with irregularity as one may experience from time to time, particularly in one's golden years.