Lemon Blueberry Bran Muffins
Prep time
Cook time
Total time
There's something so comforting about a warm, freshly-baked muffin - and these muffins are just that. Comforting. Delicious (I mean, blueberry and lemon - how could you possibly go wrong?). The perfect start to your morning.
Recipe type: Breakfast
Serves: 12
  • 1 cup whole wheat flour
  • 1 cup kamut flour
  • 4 tsp baking powder
  • ¼ tsp salt
  • ½ cup coconut sugar
  • ¼ cup bran flakes
  • 1 tbs ground flax seeds
  • ¾ tsp vanilla extract
  • ½ tbsp lemon juice
  • 1 cup plant milk (I used almond milk)
  • 1 medium banana, mashed
  • 1 lemon, zested
  • 1 cup fresh blueberries
  1. Preheat oven to 350 degrees F and grease or line a muffin pan with liners.
  2. In a large bowl, whisk together the flours, baking powder, salt, sugar, bran flakes and flax seeds.
  3. Add in the milk, lemon juice and vanilla.
  4. Add in the mashed banana and lemon zest until fully combined.
  5. Gently fold in blueberries. Do not over-mix.
  6. Scoop batter into muffin cups (about ¾ full).
  7. Bake for 20 – 25 minutes, or until a toothpick comes out clean.
Make this recipe nut-free by using a different plant milk, such as oat or soy.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/lemon-blueberry-bran-muffins/