Six Week Bran Muffins - Vegan

Marie Gibbs Anderson 1

this is my vegan variation on the original "very large yield recipe for plain, sweet bran muffin batter that you can keep in your refrigerator for up to six weeks. This could mean freshly baked muffins every morning, even for busy folks with no time to waste."

Modified from: Six Week Bran Muffins

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Serving size has been adjusted!

Original recipe yields 216 servings



  • Prep

  • Cook

  1. In a large bowl, add boiling water to the first portion of bran, cool.
  2. Whisk together egg substitute and cold water. Add sugar and mix. Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the remaining wheat and oat bran. Stir only until moistened.
  3. Bake in a preheated 425 degree F (220 degree C) oven for 20 to 25 minutes.
  4. You can use bran cereals to replace the brans if you prefer.



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