Better Than Bran Muffin
Start your morning with the wholesome goodness of these "Better Than Bran" Muffins, the perfect alternative to traditional bran muffins with a healthy and flavorful twist! Packed with nutritious ingredients like whole wheat flour, rolled oats, unsweetened applesauce, and protein-rich Greek yogurt, these muffins deliver a moist and tender bite with warm notes of cinnamon and nutmeg. Optional add-ins like raisins, dried cranberries, or nuts offer customizable texture and sweetness, making every batch uniquely delicious. Ready in just 35 minutes, these muffins are ideal for a quick breakfast or snack, and they freeze beautifully for meal prep convenience. Elevate your muffin game with these fiber-filled delights that are nutritious, satisfying, and downright irresistible!
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Recipe Information
Ingredients
- 1.5 cups whole wheat flour
- 1 cup rolled oats
- 1 tablespoon baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 0.5 cups brown sugar
- 0.5 cups unsweetened applesauce
- 0.5 cups plain Greek yogurt
- 0.5 cups milk
- 1 large egg
- 1 teaspoon vanilla extract
- 0.5 cups raisins or dried cranberries (optional)
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
In a separate bowl, mix the brown sugar, applesauce, Greek yogurt, milk, egg, and vanilla extract until smooth and combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
If using raisins, dried cranberries, or nuts, gently fold them into the batter.
Evenly distribute the batter among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Let the muffins 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 at room temperature for 2 days or in the refrigerator for up to 5 days. These muffins also freeze well for up to 1 month.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.2 g | 21% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 232 mg | 77% | |
| Sodium | 744 mg | 32% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 5.1 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 239 mg | 18% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 615 mg | 13% | |
*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.
