Six Week Bran Muffins

by nomeatbarefeet

My mom’s bran muffin recipe is pretty famous around these parts.  It called for the usual buttermilk, eggs, and milk, but I’ll be damned if I wasn’t going to veganize it!!  This is a family favorite and is nice because the batter will last for 6 weeks in the fridge, so you can make them as you want them!!  If the ingredients start to seem crazy remember this make a TON and can last for 6 weeks.


  • 6 cups bran cereal
  • 2 cups hot alt. milk (almond, soy or your fav)
  • 1 cup cooking oil (can try an oil substitute if you want, we use canola)
  • 3 cups of sugar
  • 4 eggs worth of Ener-G egg replacer
  • 1 quart buttermilk replacer– (add two tablespoons of vinegar in a bowl.  Then add a tiny bit less than 4 cups of alt. milk to the bowl.  You want the vinegar and alt. milk combine to equal 4 cups.  Yes, the mixture will curdle, and its fine)
  • 5 cups of flour (can do a mixture of whole wheat and white if you want, we never use more than 2 cups whole wheat if we go that route)
  • 1 teaspoon of salt
  • 5 teaspoons of baking soda

The How To:

  1. Pour hot milk over the bran in a LARGE bowl, and let stand while you assemble the other ingredients.
  2. Add sugar, egg replacer, “buttermilk”, and oil to the bow with the bran.
  3. Give it a good hand mixing!
  4. Sift in flour, soda, and salt.
  5. Mix it all up good!!
  6. Fill a muffin tin lined with paper cups
  7. Bake at 350 for 15-20 minutes.  Check frequently and take out just as toothpicks come out clear.  The more you cook them, the less moist they will be.

From Katie’s family to yours, enjoy!!