Not Your Grandma’s Bran Muffin

Grab and go breakfast! Although a bran muffin probably isn’t your first choice, the fresh raspberries in these muffins add sweetness and moisture!


1 ½ cups wheat bran

1 ½ cups unsweetened almond milk

1 cup all purpose flour

2/3 cup brown sugar

1/3 cup vegetable oil

1 ½ tsp apple cider vinegar

1 tsp baking soda

1 tsp baking powder

½ tsp salt

1 cup fresh raspberries (roughly chopped)


  1. Preheat oven to 375°
  2. Grease muffin pan and set aside.
  3. In a large bowl, combine the wheat bran and 1 cup almond milk. Set aside.
  4. In a separate bowl, combine the flour, sugar, baking soda, baking powder, and salt. I just used a fork to mix this up.
  5. In a third bowl, whisk together the vegetable oil, ½ cup almond milk, and apple cider vinegar.
  6. Add the liquid mixture to the wheat bran and mix thoroughly with a hand mixer.
  7. Add the rest of the dry ingredients and mix again, making sure to get all lumps out.
  8. Fold in raspberries.
  9. Spoon into prepared pan and bake for approx. 20 mins.


*Recipe makes 12 muffins. If you’re like me and can’t eat this many muffins in a week, freeze some. They will keep for a few weeks in the freezer.

**The apple cider vinegar is VERY important as this is what reacts with the baking soda and makes the muffins rise.

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