Ingredients
Dry
- 1 cup Wheat bran
- 1.5 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.25 cup Granulated sugar (or coconut sugar)
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
Other
- 1 cup Vegan chocolate chips (dark chocolate chunks also work well)
Wet
- 1 cup Unsweetened plant milk (almond, soy, or oat milk)
- 0.5 cup Maple syrup
- 0.5 cup Neutral oil (canola, sunflower, or grapeseed)
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
Method
- 1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
- 2. In a large bowl, whisk together the plant milk, maple syrup, oil, apple cider vinegar, and vanilla extract until well combined.
- 3. Add the wheat bran to the wet ingredients, stir, and let it sit for 5-10 minutes to allow the bran to soften and absorb some liquid.
- 4. In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt.
- 5. Add the dry ingredients to the wet bran mixture and stir gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine.
- 6. Fold in the vegan chocolate chips.
- 7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- 8. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 9. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Chef's notes
For an extra boost of flavor, you can add 1/2 teaspoon of instant espresso powder to the dry ingredients to deepen the chocolate taste. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.