Healthy Moist Bran Muffins
Start your day on a wholesome note with these Healthy Moist Bran Muffins, a nourishing and delicious breakfast or snack option packed with fiber and natural sweetness. Made with hearty wheat bran, whole wheat flour, and a touch of ground cinnamon, these muffins are perfectly moist thanks to the addition of buttermilk, unsweetened applesauce, and honey. They strike the perfect balance between health and indulgence, offering a soft, fluffy texture without refined sugar or added oils. Customize them with optional add-ins like raisins or dried cranberries for a pop of fruity flavor. Ready in just 30 minutes, these muffins are not only quick to make but also a great make-ahead treat you can enjoy throughout the week. Simply bake a batch, store them in an airtight container, and savor their goodness whenever you need a nutritious pick-me-up.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 1 cup Buttermilk
- 0.5 cups Unsweetened applesauce
- 0.5 cups Honey
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Raisins or dried cranberries (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, stir together the wheat bran, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
In a medium mixing bowl, whisk together the buttermilk, unsweetened applesauce, honey, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this can make the muffins dense.
If using raisins or dried cranberries, fold them into the batter at this point.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.
Bake in the preheated oven for 16-18 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 in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your healthy, moist bran muffins warm or store them in an airtight container for up to 3 days at room temperature.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 337.4 g | 123% | |
| Dietary Fiber | 59.0 g | 211% | |
| Total Sugars | 180.8 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 490 mg | 38% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2741 mg | 58% | |
*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.
