Healthy Bran Muffins
Start your day right with these wholesome and delicious Healthy Bran Muffins, a fiber-packed treat that's perfect for breakfast or a midday snack. Made with nutrient-rich wheat bran, hearty whole wheat flour, and naturally sweetened with applesauce and a touch of brown sugar, these muffins are as satisfying as they are nutritious. A splash of buttermilk ensures a moist and tender crumb, while warm cinnamon adds a comforting spice. Studded with chewy raisins and optional crunchy walnuts, each bite is a delightful combination of flavor and texture. Quick and easy to prepare in under 40 minutes, these muffins are perfect for meal prep and can be stored for days or frozen for a grab-and-go option. Whether you're looking for a healthy snack or a guilt-free indulgence, these bran muffins are a must-try!
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Recipe Information
Ingredients
- 1.5 cups wheat bran
- 1.0 cups buttermilk
- 0.5 cups all-purpose flour
- 0.5 cups whole wheat flour
- 1.0 teaspoons baking soda
- 1.0 teaspoons baking powder
- 0.25 teaspoons salt
- 1.0 teaspoons ground cinnamon
- 1.0 large egg
- 0.5 cups brown sugar, packed
- 0.5 cups unsweetened applesauce
- 1.0 teaspoons pure vanilla extract
- 0.5 cups raisins
- 0.25 cups chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups with non-stick spray.
In a medium-sized mixing bowl, combine the wheat bran and buttermilk. Stir well and let the mixture sit for 5 minutes to soften the bran.
In a separate large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
In another bowl, whisk the egg lightly, then add the brown sugar, unsweetened applesauce, and vanilla extract. Mix until well combined.
Stir the wet mixture into the buttermilk and bran mixture until evenly distributed.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Stop mixing as soon as no streaks of flour remain.
Gently fold in the raisins and, if desired, the chopped walnuts.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven 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 let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.7 g | 4% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 222 mg | 10% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 14.8 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 222 mg | 5% | |
*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.
