Healthy Cereal Wheat Bran Muffins
Start your day on a wholesome note with these Healthy Cereal Wheat Bran Muffins, a nutrient-packed breakfast or snack option that's as delicious as it is nourishing. Made with wholesome wheat bran and whole wheat flour, these muffins are loaded with fiber, making them perfect for a gut-friendly meal. Naturally sweetened with honey and unsweetened applesauce, they skip the refined sugar while delivering just the right touch of sweetness. A dash of cinnamon adds warmth, while optional raisins and walnuts provide delightful bursts of texture and flavor. With only 15 minutes of prep time, these muffins are quick to whip up and bake to fluffy perfection in just 20 minutes. Ideal for meal prep, they can be stored for days, ensuring a grab-and-go breakfast or snack anytime. Π·Π΄ΠΎΡΠΎΠ²
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Whole wheat flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1.25 cups Skim milk
- 0.5 cup Raisins (optional)
- 0.5 cup Chopped walnuts (optional)
- 1 package Cooking spray or muffin liners
Instructions
Preheat your oven to 375Β°F (190Β°C) and lightly spray a 12-cup muffin tin with cooking spray or line with muffin liners.
In a large mixing bowl, combine the wheat bran, whole wheat flour, baking soda, baking powder, salt, and ground cinnamon. Stir well to evenly distribute the dry ingredients.
In a separate medium-sized bowl, whisk together the eggs, unsweetened applesauce, honey, vanilla extract, and skim milk until smooth.
Gradually pour the wet mixture into the dry ingredients, gently folding them together until just combined. Be careful not to overmix the batter.
If using, gently fold in the raisins and chopped walnuts to add texture and extra flavor.
Evenly distribute the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake in the preheated oven for 18β20 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 about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
Nutrition Facts
Calories |
1947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3194 mg | 139% | |
| Total Carbohydrate | 353.7 g | 129% | |
| Dietary Fiber | 63.0 g | 225% | |
| Total Sugars | 179.3 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 696 mg | 54% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3259 mg | 69% | |
*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.
