Brownie Bran Muffins
Indulge in the perfect fusion of wholesome and decadent with these Brownie Bran Muffins! This recipe combines the rich, chocolatey flavor of a classic brownie with the hearty goodness of wheat bran for a treat that's both satisfying and nutrient-rich. Made with unsweetened cocoa powder, semi-sweet chocolate chips, and a touch of buttermilk for irresistibly moist texture, these muffins are a guilt-free way to start your day or satisfy afternoon cravings. With just 15 minutes of prep time and 20 minutes of baking, they’re an easy-to-make delight that’s perfect for busy mornings or grab-and-go snacks. Their balance of fiber and sweetness makes them a family-friendly hit, keeping everyone coming back for seconds. Whether served warm or at room temperature, these muffins are a delicious reminder that indulgence and nutrition can go hand-in-hand!
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Recipe Information
Ingredients
- 0.75 cups All-purpose flour
- 1 cups Wheat bran
- 0.33 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.75 cups Brown sugar
- 1 cups Buttermilk
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.25 cups Vegetable oil
- 0.5 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, wheat bran, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, whisk together the brown sugar, buttermilk, egg, vanilla extract, and vegetable oil until well combined.
Gradually add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (but not wet batter).
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
2170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.2 g | 135% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 37.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2067 mg | 90% | |
| Total Carbohydrate | 334.4 g | 122% | |
| Dietary Fiber | 62.1 g | 222% | |
| Total Sugars | 165.4 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 548 mg | 42% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 2552 mg | 54% | |
*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.
