Magic Meltdown Bran Muffins
Start your day with a healthy, satisfying treat by baking these Magic Meltdown Bran Muffins! Packed with fiber-rich wheat bran, hearty whole wheat flour, and naturally sweetened with brown sugar and chopped dates or raisins, these muffins are a guilt-free way to tackle hunger cravings. The recipe combines simple pantry staples like melted butter, buttermilk, and a hint of cinnamon for a moist, tender texture and irresistible aroma. Customize your batch with optional chopped walnuts for a delightful crunch. Ready in just 35 minutes, these easy-to-make muffins are perfect for breakfast, snack time, or as a wholesome grab-and-go option. Best of all, they’re freezer-friendly, ensuring you’ll always have a quick, nutritious treat on hand!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, melted
- 0.75 cup Brown sugar, packed
- 2 large Eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Buttermilk
- 0.5 cup Chopped dates or raisins
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.
In a small bowl, combine the wheat bran and boiling water. Stir and let the mixture sit for 10 minutes to hydrate the bran.
In a large mixing bowl, whisk together all-purpose flour, whole wheat flour, baking soda, salt, and ground cinnamon.
In a separate medium bowl, combine the melted butter, brown sugar, and eggs. Whisk until smooth, then stir in the vanilla extract and buttermilk.
Add the hydrated bran mixture to the wet ingredients and mix until well combined.
Gradually incorporate the wet ingredients into the dry ingredients, stirring just until no dry streaks remain. Be careful not to overmix; the batter should be slightly thick.
Gently fold in the chopped dates or raisins and walnuts, if using.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds 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 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 frozen for up to 3 months.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 18.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 240 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.
