Handyman Bran Muffins
Boost your mornings with Handyman Bran Muffins, a wholesome and nutrient-packed breakfast treat that's as delicious as it is easy to make. These hearty muffins combine the natural goodness of wheat bran, warm cinnamon spice, and the subtle sweetness of brown sugar, while tangy Greek yogurt keeps them delightfully moist. Studded with chewy raisins or dried cranberries and optional crunchy nuts, they offer the perfect balance of texture and flavor. With just 15 minutes of prep time and a short bake, you’ll have a dozen soft, golden muffins ready to fuel your day. Ideal for meal prepping, these high-fiber bran muffins can be enjoyed warm from the oven, as an on-the-go snack, or stored for later—either at room temperature or in the freezer for long-lasting freshness. If you're searching for a healthy muffin recipe that’s big on taste and easy to customize, Handyman Bran Muffins are a must-try!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1 cup Milk
- 0.5 cup Plain Greek yogurt
- 0.25 cup Vegetable oil
- 1 Egg
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins or dried cranberries
- 0.25 cup 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 the cups.
In a large mixing bowl, combine the wheat bran, all-purpose flour, brown sugar, baking powder, baking soda, ground cinnamon, and salt. Stir well to ensure the dry ingredients are evenly mixed.
In another bowl, whisk together the milk, Greek yogurt, vegetable oil, egg, and vanilla extract until fully combined.
Pour the wet ingredients into the large bowl with the dry ingredients. Stir gently until just combined; do not overmix.
Fold in the raisins (or dried cranberries) and chopped nuts, if using.
Fill each muffin cup about 3/4 full with the batter using a spoon or ice cream scoop for even portions.
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 muffin tin from the oven and allow the muffins to cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.8 g | 113% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 37.6 g | ||
| Cholesterol | 230 mg | 77% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 320.8 g | 117% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 147.1 g | ||
| Protein | 60.6 g | 121% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 719 mg | 55% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2751 mg | 59% | |
*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.
