Bran Spice Muffins
Start your day on a wholesome, flavorful note with these irresistible Bran Spice Muffins, a perfect blend of nutrition and cozy autumnal spices. Packed with fiber-rich wheat bran and a fragrant mix of cinnamon, nutmeg, and ginger, these muffins are lightly sweetened with molasses and brown sugar, ensuring a moist, tender crumb in every bite. With the addition of applesauce and buttermilk, they strike the ideal balance of fluffy and rich, while optional raisins or nuts add a delightful texture. Ready in just over 30 minutes, these muffins are a quick and easy way to enjoy a healthy breakfast or snack. Plus, they store beautifully, making them perfect for batch baking and meal prep. Guests and family alike will love the warm spice and comforting aroma of these homemade delights!
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Recipe Information
Ingredients
- 1.5 cups wheat bran
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.75 cup unsweetened applesauce
- 0.5 cup brown sugar
- 0.25 cup molasses
- 1 large egg
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 0.5 cup raisins (optional)
- 0.5 cup chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, combine the wheat bran, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Stir well to evenly distribute the spices and leavening agents.
In a separate bowl, whisk together the unsweetened applesauce, brown sugar, molasses, egg, buttermilk, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently mix until just combined. Be careful not to overmix, as this could make the muffins dense.
If using raisins or chopped nuts, fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Transfer to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.2 g | 5% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 265 mg | 12% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 21.9 g | ||
| Protein | 4.5 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 353 mg | 8% | |
*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.
