Double Bran Muffins
Start your day with a wholesome and delicious treat by baking these Double Bran Muffins—a satisfying blend of wheat bran and oat bran that’s both hearty and nutritious. Enhanced with the warmth of cinnamon and naturally sweetened with brown sugar, these muffins strike the perfect balance between healthy and flavorful. A splash of buttermilk adds moisture, while optional mix-ins like raisins and chopped nuts provide bursts of texture and flavor. Ready in under 40 minutes, these easy-to-make muffins are ideal for a quick breakfast, snack, or on-the-go energy boost. Their freezer-friendly nature ensures you’ll always have a batch ready to enjoy, making them a perfect addition to your meal prep routine.
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Recipe Information
Ingredients
- 1.25 cups Wheat bran
- 0.5 cups Oat bran
- 1 cup All-purpose flour
- 0.5 cups Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 1.25 cups Buttermilk
- 0.25 cups Vegetable oil
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.5 cups Raisins (optional)
- 0.5 cups Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick spray.
In a large mixing bowl, whisk together the wheat bran, oat bran, all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a medium bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and the ingredients are fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined, being careful not to overmix. The batter should be thick but slightly lumpy.
Fold in the raisins and nuts, if using, for added texture and flavor.
Scoop the batter evenly into the prepared muffin tin, filling each cup about two-thirds full to allow room for the muffins to rise.
Place the muffin tin in the preheated oven and bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to three days. These muffins also freeze well for longer storage.
Nutrition Facts
Calories |
219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 278 mg | 12% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 15.8 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 64 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 272 mg | 6% | |
*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.
