Yogurt Bran Muffins
Start your morning right with these wholesome and delicious Yogurt Bran Muffins, the perfect balance of health and indulgence. Made with nutrient-packed wheat bran and creamy plain yogurt, these muffins are wonderfully moist and tender, while a hint of cinnamon adds a warm, comforting flavor. Sweetened just enough with brown sugar, they’re a lighter alternative to traditional muffins, and optional mix-ins like raisins, dried fruit, or nuts add delightful bursts of texture and variety. Ready in just 30 minutes, these high-fiber muffins are ideal for a quick breakfast or snack, and they freeze beautifully for make-ahead convenience. Whether you enjoy them on their own or paired with your favorite spread, these Yogurt Bran Muffins make eating healthy absolutely irresistible.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Plain yogurt
- 0.5 cup Brown sugar
- 0.25 cup Vegetable oil
- 1 piece Large egg
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Raisins or dried fruit (optional)
- 0.25 cup Nuts or seeds (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with oil.
In a large mixing bowl, combine the wheat bran and yogurt. Let it sit for 5 minutes to soften the bran.
Add the brown sugar, vegetable oil, egg, and vanilla extract to the bran mixture, whisking until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
Gradually fold the dry ingredients into the wet mixture using a spatula or wooden spoon. Mix just until combined, being careful not to overmix.
If desired, fold in the raisins or dried fruit and nuts or seeds for added texture and flavor.
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full to allow room for rising.
Bake in the preheated oven for 18-22 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 tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature, and enjoy! Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 3165 mg | 138% | |
| Total Carbohydrate | 317.7 g | 116% | |
| Dietary Fiber | 52.7 g | 188% | |
| Total Sugars | 149.3 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 753 mg | 58% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 2930 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.
