Healthy Breakfast Muffins with Bran and Dates

Healthy Breakfast Muffins are egg free and easy.  The dates bring a wonderful sweetness and these little gems are so good even without a topping. There's plenty of fiber in these vegan bran muffins so dive in!

Everybody needs a good healthy Bran Muffin Recipe! These are sort of, like, 'in disguise' and no one will know they are such healthy muffins. Just call them breakfast muffins and you'll be 'In Like Flynn'.

That's going to be my new mission. Use bran more often and promote it. Unite the nations! Make everybody happy! These muffins will be my first step.

I also love the sweetness that dates bring to recipes. These little gems are so good when they are served warm with or without any sort of topping. I like mine plain.

They are just delicious as you are sipping your morning beverage. In my world it's coffee.

👩🏻‍🍳 Chef's tips

There's sort of a trick to dicing dates. You use scissors!

Dates like to stick together but cutting them gives you the best control for size and they don't make a sticky clump like they do in a food processor but you can sure use a food processor just crumble the pieces apart after processing.

Also, use a bran bud type of cereal - not flakes. This gives the muffins more texture. You can even make half of the muffins and keep the batter in the fridge for up to 2 weeks if you would like to make two smaller batches.

If you only have flake bran cereal in your cupboard you can use it but don't soak beforehand.

And ... the finished healthy breakfast muffins freeze perfectly too.

🥘 Ingredients

• Bran buds - are firm and actually hard little buds but soften up with liquid and give the muffins a great texture.
• Boiling water - softens up those bran buds.
• Flaxseed meal - to make the substitute eggs.
• Extra virgin olive oil - adds lots of flavor and moisture.
• Coconut sugar - is a healthier choice over refined sugar and gives a wonderful mapley taste.
• Dairy-free milk of your choice - for a necessary wet ingredient.
• Whole wheat flour - gives these muffins more nutrition and fiber.
• Baking soda - is a leavening agent.
• Baking powder - is also a leavening agent that mixes well with baking soda.
• Salt - is just a wonderful seasoning.
• Dates - are another texture that adds a lot of healthy sweetness to your breakfast.

🔪 Instructions

• Lightly grease 12 muffins tin and set aside - if you don't have paper muffin cups. If you do place the paper muffin cups inside the muffin tin.
• Soak the bran buds in boiling water. Let stand to cool.
• Mix 2 tablespoons flaxseed meal with 6 tablespoons water and set aside. It will gel with sitting and become great egg substitutes.
• In a large bowl add the soy milk, oil and sugar then mix well.

• Stir in the prepared egg mixture.
• Add the flour, baking soda, baking powder, salt and mix well.

• Pour in the bran mixture and mix to just combine.
• Fold in the diced dates.

• Spoon into the prepared muffin cups. The cups will be full.
• Bake at 355 degrees for 20 to 25 minutes. Watch closely at the 20 minute mark.
• Transfer muffins to a cooling rack and let cool.
• Look how nice and fat these vegan bran muffins are!

📖 Morning Muffins

• Irish Oatmeal Chocolate Chip Muffins will give you lots of energy with this protein rich breakfast.
• A fruit that isn't used much is apricots but these Vegan Apricot Muffins will bring that fruity taste back into the present.
• Healthy Morning Muffins with a slew full of amazing ingredients.
• A dream come true for a fabulous muffin are big fat cherries and here they are starring in these Black Forest Cherry Muffins.

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If you take a photo of your vegan bran muffins I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Healthy Breakfast Muffins

Ginny McMeans

Date Bran Muffins Recipe is a good healthy breakfast that everyone needs!

5 from 8 votes

Print Recipe

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Breakfast

Cuisine Muffins, Vegan

Servings 12 Muffins

Calories 255 kcal

Ingredients

  

1x2x3x

• 1 cup bran buds
• 1 cup boiling water to soak the bran buds
• 2 tablespoons flaxseed meal mixed with 6 tablespoons water
• 1/2 cup extra virgin olive oil
• 1 cup coconut sugar
• 1 1/2 cups dairy-free milk of your choice - I am into oat milk these days
• 2 1/2 cups whole wheat flour
• 2 1/2 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup dates, diced small

Instructions

 

• Lightly grease 12 muffins cups and set aside - if you don't have paper muffin cups. If you do place the paper muffin cups inside the muffin tin.
• Soak the bran buds in boiling water. Let stand to cool.
• Mix the flaxseed meal with the water and set aside to gel for a couple of minutes.
• In a large bowl add the dairy-free milk, oil, sugar and mix well.
• Add the prepared flaxseed meal egg substitutes and mix.
• Add the flour, baking soda, baking powder and salt. Mix.
• Add the bran mixture and mix to just combine.
• Fold in the diced dates.
• Spoon into the prepared muffin cups. The cups will be full.
• Bake at 355 degrees for 20 to 25 minutes. Watch closely at the 20 minute mark.
• Transfer muffins to a rack and let cool.

Notes

IF FREEZING:

After they have cooled you may freeze them for up to 6 months. They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

Nutrition

Serving: 1MuffinCalories: 255kcalCarbohydrates: 43gProtein: 5gFat: 10gSaturated Fat: 1gSodium: 364mgPotassium: 330mgFiber: 6gSugar: 17gVitamin A: 116IUVitamin C: 2mgCalcium: 83mgIron: 2mg

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