Ww Crumb Topped Jumbo Bran Muffins
Start your morning right with these wholesome and satisfying Ww Crumb Topped Jumbo Bran Muffins! Packed with the natural goodness of wheat bran, whole wheat flour, and a touch of unsweetened applesauce, these jumbo-sized delights offer a hearty texture and a subtle sweetness that's perfect for breakfast or a midday snack. Topped with a mouthwatering cinnamon-oat crumb, these muffins strike the perfect balance between indulgence and nutrition. With optional add-ins like raisins or dried fruit, you can customize each batch to suit your cravings. Quick and easy to prepare in just 35 minutes, these high-fiber muffins are a delicious way to stay full and energized throughout the day. Perfect for meal prep or a grab-and-go breakfast!
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Boiling water
- 1 cup Low-fat buttermilk
- 1 Large egg
- 0.25 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Brown sugar
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Cinnamon
- 0.5 cup Chopped raisins or dried fruit (optional)
- 0.25 cup Oats
- 2 tablespoons Brown sugar (for topping)
- 0.5 teaspoon Cinnamon (for topping)
- 1 tablespoon Butter, melted (for topping)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease or line a jumbo muffin tin with paper liners.
In a medium bowl, combine the wheat bran and boiling water. Stir well and let it sit for 5 minutes to soften.
In a large mixing bowl, whisk together the buttermilk, egg, applesauce, vanilla extract, and brown sugar until smooth.
Stir the softened bran mixture into the wet ingredients until combined.
In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix.
If using, fold in the raisins or dried fruit.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
To make the crumb topping, mix the oats, 2 tablespoons of brown sugar, 0.5 teaspoon of cinnamon, and melted butter in a small bowl until crumbly.
Sprinkle the crumb topping evenly over each muffin.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Facts
Calories |
1831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 387.7 g | 141% | |
| Dietary Fiber | 63.5 g | 227% | |
| Total Sugars | 163.6 g | ||
| Protein | 55.5 g | 111% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 598 mg | 46% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 2924 mg | 62% | |
*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.
