Description
Bake these wholesome, high fiber bran muffins sweetened with honey for a perfect, moist breakfast on the go. This easy recipe is great for batch cooking.
Ingredients
Scale
- 1 3/4 cups whole wheat flour
- 1 cup wheat bran
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg
- 1 cup buttermilk
- 1/2 cup honey
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup raisins (optional mix-in)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, baking powder, salt, and cinnamon.
- In a separate medium bowl, whisk the egg lightly. Add the buttermilk, honey, vegetable oil, and vanilla extract. Mix until combined.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
- Fold in the raisins, if you are using them.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra tenderness, substitute plain yogurt for the buttermilk.
- These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months. Thaw overnight on the counter or microwave briefly.
- If you prefer a darker sweetness, swap the honey for molasses.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15
- Sodium: 180
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 7.5
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 4
- Protein: 5
- Cholesterol: 25