Harvest Bran Muffins
Packed with wholesome ingredients and autumn-inspired flavors, Harvest Bran Muffins are the ultimate breakfast or snack for health-conscious eaters. These tender muffins combine the earthy richness of wheat bran with the natural sweetness of grated carrots, juicy apples, and plump raisins, creating a fiber-filled treat that satisfies without guilt. A hint of cinnamon adds warmth, while optional chopped walnuts provide a delightful crunch. This easy recipe comes together in just 15 minutes of prep time and bakes to perfection in under 20 minutes, making it ideal for busy mornings or meal prep. Dairy-rich whole milk, a blend of all-purpose and whole wheat flour, and a touch of vanilla extract ensure a moist and flavorful bite every time. Enjoy these muffins fresh out of the oven, store them for up to three days, or freeze them for a quick, nutritious snack on demand. Perfect for fall and beyond, these muffins are a delicious way to embrace seasonal comfort foods while staying mindful of nutrition.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Whole milk
- 0.75 cups All-purpose flour
- 0.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 2 pieces Large eggs
- 0.75 cups Brown sugar, packed
- 0.5 cups Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 1 cup Grated carrot
- 1 cup Chopped apple (peeled and cored)
- 0.5 cups Raisins (or dried cranberries)
- 0.5 cups Chopped walnuts (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 and milk. Let it sit for 5 minutes to soften.
While the bran is soaking, in another bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and ground cinnamon. Set aside.
To the softened bran mixture, add the eggs, brown sugar, vegetable oil, and vanilla extract. Whisk until well blended.
Add the grated carrot, chopped apple, raisins, and walnuts (if using) to the wet mixture. Stir to combine.
Gradually fold in the dry ingredients into the wet mixture, being careful not to overmix. Stop mixing as soon as you no longer see dry flour streaks.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 tin 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 |
3406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.9 g | 234% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 2800 mg | 122% | |
| Total Carbohydrate | 441.8 g | 161% | |
| Dietary Fiber | 65.0 g | 232% | |
| Total Sugars | 243.4 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 737 mg | 57% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3529 mg | 75% | |
*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.
