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Fresh Raspberry Bran Muffin Recipe


  • 2 1/2 cups wheat bran
  • 1 cup whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 1/4 cup packed brown sugar
  • 2 1/2 teaspoons baking soda
  • 1 cup non dairy milk
  • 1 Tbsp apple cider vinegar
  • 1/2 cup canola oil
  • 1/4 cup blackstrap molasses
  • 1/4 cup agave nectar
  • 2 Tbsp enerG egg replacer
  • 3/4 cup water
  • 1 1/2 cups fresh raspberries


  • Preheat oven to 400 degrees F. Spray muffin tins or line with paper liners.
  • In a large mixing bowl, combine wheat bran, pastry flour, whole-wheat flour, brown sugar and baking soda, tossing with a fork to incorporate air. Set aside.
  • In a smaller bowl, whisk together the non-dairy milk and apple cider vinegar. Let set 5 minutes.
  • Add the canola oil, molasses and agave nectar.
  • Mix the enerG egg replacer and water. Add to the wet mixture.
  • Stir wet ingredients into dry ingredients until barely blended. Fold in raspberries.
  • Fill tins about two-thirds full. Bake for 15 minutes, or until muffins spring back when touched. Cool in tins.