Preheat oven to 400º FPrepare muffin tins with cooking spray or cupcake liners.
In a medium bowl stir together 2 tbsp lemon juice and 1 cup plant-based milk.
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.