Protein Bran Muffins
Start your morning right with these wholesome and protein-packed Protein Bran Muffins, a perfect balance of nutrition and flavor! Infused with the nutty richness of wheat bran and the subtle sweetness of honey or maple syrup, these moist muffins are elevated with a hint of cinnamon and creamy notes of vanilla. The addition of protein powder adds a powerful boost, making them an ideal grab-and-go breakfast or post-workout snack. With optional mix-ins like raisins or chopped nuts, you can customize each batch to suit your cravings. Ready in just 35 minutes, these muffins are not only quick and easy but also a nutritious twist on a classic that will keep you energized throughout your day. Perfect for meal preppers, these high-fiber muffins can be stored for days or frozen for future enjoyment!
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Recipe Information
Ingredients
- 1.5 cups wheat bran
- 1 cup boiling water
- 1 cup all-purpose flour
- 0.5 cup protein powder (vanilla or unflavored)
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup unsweetened applesauce
- 0.5 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 0.75 cup milk (dairy or plant-based)
- 1 large egg
- 0.5 cup raisins or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup.
In a medium bowl, combine the wheat bran and boiling water. Stir to mix and set aside to let it soften for about 5 minutes.
In a large mixing bowl, whisk together the all-purpose flour, protein powder, baking soda, baking powder, cinnamon, and salt.
In another bowl, mix the softened bran mixture with the applesauce, honey (or maple syrup), vanilla extract, milk, and egg. Whisk until smooth and well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix, as this could make the muffins dense.
Fold in the raisins or chopped nuts if using, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin tin, filling each cup 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 allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3557 mg | 155% | |
| Total Carbohydrate | 358.1 g | 130% | |
| Dietary Fiber | 51.7 g | 185% | |
| Total Sugars | 181.6 g | ||
| Protein | 138.5 g | 277% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 828 mg | 64% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3149 mg | 67% | |
*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.
