These muffins are delicious.

I created this recipe for my husband and I while we were looking to increase our daily intake of fibre, and he was needing to be off of dairy at the time.

They came out so nicely, and I can’t believe how perfect the sweetness is for how little sugar is in them! Not including the sugar I sprinkled on top, there is only 1/4 cup of sugar in a batch of 18 muffins!

The first time I made this, I was intending to tweak it as needed… but honestly, the only change I wanted to make after that was adding some orange or lemon zest, just for fun. The recipe was just how I wanted it: slightly sweet, soft, and bursting with cranberry flavour. The sugar on top is just for an extra bit of sparkle and sweetness – but if you want to go for a lower sugar option, just omit that step.

I’m guessing you’d like to know how to make them? Scroll down for the recipe!

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Dairy-Free Cranberry Bran Muffins

I created this recipe as a way to increase our fibre intake while also keeping them dairy free for the sake of my husband. They turned out so well, and I'm excited to make them many more times in the future!

Course Breakfast, Snack

Cuisine Canadian

Keyword bran, bran muffins, cranberry bran, dairy free, healthy, low sugar, muffins

Servings 18 muffins

Author Naomi

Ingredients

• 1 cup coconut milk
• 2 Tbsp lemon juice
• 2 cups bran flakes cereal
• 1/2 cup all purpose flour
• 3/4 cup whole wheat flour
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 lrg egg beaten
• 1/4 cup molasses (I used table molasses)
• 1/4 cup oil (can use olive oil- I used canola)
• 1 tsp vanilla
• 1 cup fresh or frozen cranberries washed
• coarse sugar for sprinkling (optional)

Instructions

1. Line muffin trays with 18 paper muffin liners.

2. In a bowl or measuring pitcher, combine the coconut milk, lemon juice and bran flakes. Allow to rest 10-15 minutes.

3. Meanwhile, in a large mixing bowl, sift together the flours, sugar, baking powder, baking soda, and salt. Make a well in the centre and set aside.

4. Add the egg, molasses, oil, and vanilla to the bran mixture and mix well.

5. Pour the bran/liquid ingredients into the centre of the flour well, and add the cranberries. Stir until just combined (do not overmix!). The batter will be quite stiff.

6. Scoop the batter into the prepared muffin trays, dividing the mixture evenly into the muffin cups. Sprinkle with coarse sugar. If there are any empty muffin compartments in the tin, fill them 1/2 way with water to prevent them from warping while the muffins bake.

7. Bake the muffins at 375 degrees F for 18-20 minutes or until a toothpick inserted into the centre comes out clean. Cool on wire racks.

Honestly, it’s really hard not to eat more than one of these at a time. I love them in the morning with a cup of tea or coffee!

I hope you enjoy this recipe! As always, if you make them, please pretty please tag me in your photos on Facebook @naomicakes or Instagram @naomicakesofficial… I would love to see your great work!

Back soon,

–Naomi