Better Bran Muffins
Start your day the wholesome way with these *Better Bran Muffins*—a delightful twist on the classic breakfast treat that’s both nutritious and delicious! Packed with the nutty flavor of wheat bran and a hint of cozy cinnamon, these muffins strike the perfect balance between fiber-rich goodness and just the right touch of sweetness from light brown sugar. The moist, tender crumb comes from a splash of tangy buttermilk, while optional raisins add a pop of chewy sweetness. Ready in just 35 minutes, including prep and bake time, these muffins are a quick and satisfying option for busy mornings or snacks on the go. Whether enjoyed warm from the oven or stored for easy meal prep, these bran muffins will quickly become a household favorite. Perfectly portable and freezer-friendly, they’re a must-try for anyone looking to combine nutrition with irresistible flavor!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1.5 cups wheat bran
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 0.5 teaspoons ground cinnamon
- 0.75 cup light brown sugar, packed
- 0.25 cup vegetable oil
- 1 count large egg
- 1 teaspoon vanilla extract
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a large mixing bowl, combine the wheat bran and buttermilk. Stir well and let the mixture sit for 5–10 minutes to hydrate the bran.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
In the same bowl as the bran mixture, add the brown sugar, vegetable oil, egg, and vanilla extract. Mix until fully combined.
Gradually stir the dry ingredient mixture into the wet ingredients, mixing just until combined. Be careful not to overmix.
If using raisins, gently fold them into the batter.
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.9 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 263 mg | 11% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 17.5 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 201 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
