The Real Bran Muffins
Start your morning off right with "The Real Bran Muffins," a wholesome, fiber-packed treat that's as flavorful as it is nutritious. Made with a base of softened wheat bran and a blend of all-purpose and whole wheat flour, these muffins get their deep, rich flavor from a touch of molasses, a hint of cinnamon, and naturally sweet raisins or dates. A dollop of Greek yogurt keeps them moist and tender, while melted butter and brown sugar add a comforting warmth to every bite. Ready in just 35 minutes, including prep and baking time, these bran muffins are perfect for a healthy breakfast or snack on the go. Whether enjoyed fresh out of the oven or frozen for meal prep, they’re the ultimate combination of delicious and nutritious.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1 cup All-purpose flour
- 0.5 cups Whole wheat flour
- 1 tablespoon Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsalted butter (melted)
- 0.5 cups Brown sugar (packed)
- 2 large Eggs
- 0.25 cups Molasses
- 1 cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
- 1 cup Raisins or chopped dates
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a large bowl, combine the wheat bran with the boiling water. Stir and let sit for 5 minutes to soften.
In a separate mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.
To the bran mixture, add the melted butter, brown sugar, eggs, molasses, yogurt, and vanilla extract. Whisk until well combined.
Gradually fold the dry ingredients into the wet ingredients using a spatula. Stir just until no dry streaks remain. Be careful not to overmix.
Gently fold in the raisins or chopped dates until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 348 mg | 15% | |
| Total Carbohydrate | 42.9 g | 16% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 23.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 372 mg | 8% | |
*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.
