The Healthiest Bran Muffins You Ll Ever Eat
Start your day with wholesome goodness by baking *The Healthiest Bran Muffins You’ll Ever Eat*! These moist, fiber-packed muffins are made with nutrient-dense wheat bran, unsweetened applesauce, and ground flaxseeds, sweetened naturally with pure maple syrup. Coconut oil lends a tender crumb, while a hint of cinnamon adds warmth to every bite. For an extra boost of flavor and nutrition, you can mix in grated zucchini, carrots, or raisins. Perfect for meal prep, these muffins are quick to make, taking just 15 minutes of prep time, and are an ideal grab-and-go breakfast or guilt-free snack. High in fiber and free from refined sugar, they’re the ultimate healthy treat that doesn’t compromise on taste.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Unsweetened almond milk (or milk of choice)
- 0.5 cup Unsweetened applesauce
- 0.25 cup Coconut oil, melted
- 2 large Eggs
- 0.25 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 1 cup Whole wheat flour
- 2 tablespoons Ground flaxseeds
- 1 teaspoon Baking soda
- 1 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Grated carrot or zucchini (optional, for extra moisture and nutrients)
- 0.5 cup Raisins or chopped nuts (optional add-ins)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, combine the wheat bran and almond milk. Let the mixture sit for 5-10 minutes to soften the bran.
Stir in the unsweetened applesauce, melted coconut oil, eggs, maple syrup, and vanilla extract until the mixture is well combined.
In a separate bowl, whisk together the whole wheat flour, ground flaxseeds, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
If using shredded carrot, zucchini, raisins, or nuts, gently fold them into the batter at this stage.
Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
Place the muffin tin in the preheated oven and bake 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 allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.5 g | 108% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2274 mg | 99% | |
| Total Carbohydrate | 282.0 g | 103% | |
| Dietary Fiber | 67.0 g | 239% | |
| Total Sugars | 102.6 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 800 mg | 62% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 3179 mg | 68% | |
*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.
