Yoghurt Bran Muffins
Start your day on a wholesome note with these Yoghurt Bran Muffins, a perfect balance of nutrition and flavor. Made with fiber-rich wheat bran and creamy plain yoghurt, these muffins are moist, tender, and subtly sweetened with brown sugar for a guilt-free treat. A hint of cinnamon adds warmth, while optional raisins or dried fruit provide bursts of natural sweetness in every bite. Quick and easy to make with just 15 minutes of prep time, these muffins use pantry staples like all-purpose flour and baking essentials to create a satisfying grab-and-go breakfast or snack. Whether enjoyed fresh out of the oven or stored for later, these health-focused muffins are perfect for busy mornings or cozy afternoons with coffee. Bake a batch today and savor the goodness!
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Recipe Information
Ingredients
- 1 cup Wheat bran
- 1 cup Plain yoghurt
- 1 cup All-purpose flour
- 0.5 cup Brown sugar
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 large Egg
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins or dried fruit (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin with cooking spray.
In a large bowl, combine the wheat bran and yoghurt. Let the mixture sit for 10 minutes to allow the bran to soften.
In a separate bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon.
In another smaller bowl, beat the egg, then stir in the melted butter and vanilla extract.
Pour the egg mixture into the bowl with the bran and yoghurt. Stir until well combined.
Add the dry ingredients into the wet ingredients gradually, stirring just until incorporated. Do not overmix, as this can make the muffins dense.
If using raisins or dried fruit, gently fold them into the batter.
Spoon the batter evenly into 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.
Allow the muffins to cool in the tin 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 |
1778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.7 g | 87% | |
| Saturated Fat | 38.1 g | 190% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2615 mg | 114% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 141.0 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 521 mg | 40% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2036 mg | 43% | |
*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.
