Golden Bran and Raspberry Muffins
Start your mornings with a wholesome treat by baking these Golden Bran and Raspberry Muffins! Bursting with the natural sweetness of fresh raspberries and the earthy goodness of wheat bran, these muffins are as nourishing as they are delicious. Moist and tender, thanks to Greek yogurt and a touch of honey, they strike the perfect balance between indulgence and healthy eating. With a delicate vanilla aroma and a smattering of optional rolled oats for a crunchy topping, these muffins are ideal for breakfast, brunch, or a satisfying snack. Easy to prepare in under 40 minutes and freezer-friendly, they’re an effortless way to enjoy a fiber-packed, antioxidant-rich baked good. Keywords: Golden Bran Raspberry Muffins, healthy muffins, breakfast recipes, raspberry muffin recipe, fiber-rich snacks.
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Recipe Information
Ingredients
- 1 cup Wheat bran
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Milk
- 0.5 cup Plain Greek yogurt
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Neutral oil (e.g., vegetable or canola)
- 1 cup Fresh raspberries
- 2 tablespoons Honey
- 2 tablespoons Rolled oats (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, whisk together the wheat bran, flour, brown sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk the milk, Greek yogurt, egg, vanilla extract, honey, and oil until smooth.
Pour the wet ingredients into the dry ingredients and gently mix with a rubber spatula or wooden spoon until just combined. Be careful not to overmix.
Carefully fold in the fresh raspberries, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. If desired, sprinkle a small amount of rolled oats on top of each muffin for added texture and decoration.
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
1916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 2391 mg | 104% | |
| Total Carbohydrate | 279.3 g | 102% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 127.8 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 630 mg | 48% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1812 mg | 39% | |
*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.
