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Carrot Raisin Bran Muffins on a cake plate

Perfect Carrot Raisin Bran Muffin Recipe (vegan)

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 muffins
Author: Tracy Halasz


  • 1 ½ cups bran
  • 1 cup plant-based milk
  • 1 tbsp lemon juice
  • 1 egg replacer (I used Bob's Red Mill)
  • 1 tsp vanilla
  • ½ cup brown sugar
  • cup neutral oil such as canola
  • 1 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp salt
  • 1 cup carrots, grated
  • ½ cup raisins, more to taste


  • Preheat oven to 400º F
    Prepare muffin tins with cooking spray or cupcake liners.
  • In a medium bowl stir together 2 tbsp lemon juice and 1 cup plant-based milk.
  • Grate carrots.
  • Add bran to milk mixture, and let it soak.
  • Meanwhile, beat together egg replacer*, vanilla, sugar, and oil.  Stir in the bran-milk mixture. 
    *I used Bob's Red Mill egg replacer and followed directions for 1 egg; however, you can use any egg replacer you have on hand including ground flax seed (1 tbsp + 3 tbsp warm water - let set until thick) or aquafaba (3 tbsp).
  • Add the dry ingredients and mix together. Stir in the carrots and raisins.
  • Spoon into prepared muffin tins. Bake in preheated oven for 15-20 minutes.
  • Remove from oven when the tops are nicely golden brown. Let cool and move to a cooling rack. 
  • Serve plain or with some nut butter for extra protein and crunch. 
  • These muffins freeze well so are great for food prepping for the week. Enjoy!


Bran muffins keep well in the fridge for a week or freeze them to grab and go for breakfast and snacks throughout the week.