Healthy and Easy Honey Bran Muffins
Start your day on a wholesome note with these Healthy and Easy Honey Bran Muffins, a perfect balance of nutrition and natural sweetness. Made with fiber-rich bran cereal, whole wheat flour, and a touch of honey, these muffins are as good for you as they are delicious. With just 15 minutes of prep time, you’ll have a batch of golden, fluffy muffins ready in under 40 minutes—ideal for busy mornings or healthy snacking. This versatile recipe allows for simple customizations, like adding a sprinkle of cinnamon or folding in raisins for a chewy burst of sweetness. Moist, lightly sweetened, and freezer-friendly, these muffins are the ultimate grab-and-go breakfast or guilt-free treat to enjoy any time of the day. SEO keywords: healthy honey bran muffins, easy breakfast recipes, fiber-rich snacks, freezer-friendly muffins.
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Recipe Information
Ingredients
- 2 cups Bran cereal
- 1 cup Milk (non-dairy or dairy)
- 0.5 cup Honey
- 1 piece Large egg
- 0.25 cup Vegetable oil (or melted coconut oil)
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon (optional)
- 0.5 cup Raisins or dried fruit (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a large mixing bowl, combine the bran cereal and milk. Stir together and let sit for 5 minutes to soften the cereal.
After 5 minutes, add the honey, egg, vegetable oil, and vanilla extract to the bowl. Whisk until well combined.
In a separate bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix.
If using raisins or dried fruit, fold them in at this stage.
Divide the batter evenly between the 12 muffin cups, filling each about 2/3 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 store in an airtight container at room temperature for up to 3 days. These muffins can also be frozen for up to 1 month.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 2443 mg | 106% | |
| Total Carbohydrate | 338.4 g | 123% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 184.6 g | ||
| Protein | 42.6 g | 85% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 452 mg | 35% | |
| Iron | 35.9 mg | 199% | |
| Potassium | 1739 mg | 37% | |
*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.
