Wheat Bran Muffins
Start your morning right with these wholesome, fiber-rich Wheat Bran Muffins that balance nutrition and flavor to perfection. Made with hearty wheat bran, a touch of ground cinnamon, and natural sweetness from brown sugar, these moist and tender muffins are a satisfying option for breakfasts or snacks. Prep is quick and easy, with just 15 minutes of mixing before baking to golden-brown perfection in under 20 minutes. Customize your batch with optional add-ins like raisins or chopped nuts for extra texture and taste. Perfectly portable and freezer-friendly, these muffins are your go-to solution for healthy eating on the go. With keywords like "wheat bran muffins," "healthy breakfast muffins," and "fiber-packed snack," this recipe ensures both your cravings and health goals are met effortlessly.
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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
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Brown sugar
- 1 cup Milk
- 0.5 cup Plain yogurt
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 0.5 cup Raisins (optional)
- 0.25 cup 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 the cups.
In a large mixing bowl, whisk together the wheat bran, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate medium bowl, whisk together the brown sugar, milk, yogurt, vegetable oil, vanilla extract, and eggs until smooth and well combined.
Gently pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; the batter should be slightly lumpy.
If desired, gently fold in the raisins and/or chopped nuts for added texture and flavor.
Spoon the batter evenly into the prepared muffin cups, filling them 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 let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.9 g | 115% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 35.8 g | ||
| Cholesterol | 401 mg | 134% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 49.1 g | 175% | |
| Total Sugars | 144.4 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 835 mg | 64% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2940 mg | 63% | |
*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.
