Chocolate Bran Muffins
Indulge in the perfect balance of decadence and wholesome goodness with these Chocolate Bran Muffins—a guilt-free treat that satisfies your sweet tooth while packing a nutritional punch. Made with fiber-rich wheat bran, rich unsweetened cocoa powder, and studded with melty dark chocolate chips, these moist and tender muffins are a delightful way to start your day or enjoy as a mid-afternoon snack. The batter is lightened with tangy buttermilk and sweetened with a touch of brown sugar, creating just the right amount of sweetness. Easy to whip up in just 15 minutes of prep time, this recipe yields 12 perfectly portioned muffins, making them ideal for meal prep or sharing with loved ones. Whether served warm or at room temperature, these chocolate muffins are a healthy yet indulgent choice for any occasion.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 cup Wheat bran
- 0.5 cup Boiling water
- 1 cup All-purpose flour
- 0.25 cup Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 large Egg
- 0.5 cup Brown sugar, packed
- 0.75 cup Buttermilk
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Dark chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick cooking spray.
In a small bowl, combine the wheat bran and boiling water. Stir gently and let it sit for 5 minutes to soften the bran.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the egg and brown sugar together until smooth. Add the buttermilk, vegetable oil, and vanilla extract, and mix until well combined.
Stir the softened bran mixture into the wet ingredients until evenly distributed.
Gradually mix the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix, as this can make the muffins dense.
Fold in the dark chocolate chips, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 let them 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 up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 163 mg | 7% | |
| Total Carbohydrate | 28.7 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 13.3 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 197 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.
