On the Go Bran Muffins
Start your day right with these wholesome and delicious "On the Go Bran Muffins"! Packed with fiber-rich wheat bran, warm cinnamon spice, and the option to add sweet raisins or crunchy nuts, this recipe strikes the perfect balance of nutrition and flavor. With just 15 minutes of prep time, these easy-to-make muffins are ideal for busy mornings, a healthy snack, or even a light dessert. Moist and tender, thanks to a blend of plain yogurt (or tangy buttermilk) and melted butter, these muffins are a portable powerhouse of energy. Perfectly portioned and freezer-friendly, they're your ultimate meal-prep companion for guilt-free indulgence all week long! Bake a batch today and enjoy these grab-and-go bran muffins anywhere, any time.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Cinnamon
- 0.5 cup Unsalted butter, melted
- 0.5 cup Brown sugar
- 2 pieces Eggs, large
- 1 teaspoon Vanilla extract
- 1 cup Plain yogurt or buttermilk
- 0.5 cup Raisins or chopped dried fruit (optional)
- 0.25 cup Chopped nuts (optional)
Instructions
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick cooking spray.
In a large mixing bowl, whisk together the wheat bran, all-purpose flour, baking powder, baking soda, salt, and cinnamon until thoroughly combined.
In another medium bowl, whisk together the melted butter, brown sugar, eggs, vanilla extract, and yogurt (or buttermilk) until smooth.
Gradually fold the wet ingredients into the dry ingredients using a spatula. Mix until just combined; avoid overmixing to prevent dense muffins.
If desired, gently fold in the raisins or chopped dried fruit as well as nuts for added texture and flavor.
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters 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 muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage. Enjoy these muffins on the go for a wholesome snack or breakfast!
Nutrition Facts
Calories |
224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 15.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 238 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.
