Healthy Bran Muffins Recipe

side shot of a single bran muffin on a white plate topped with a small square butter

5 from 1 vote

Healthy Bran Muffins are hearty and wholesome, and make a great on-the-go breakfast or snack! They are easy to make with nutritious ingredients like whole wheat flour, wheat bran, and applesauce. The perfect flavorful treat to start your day off right!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Author: Rena

Ingredients

Dry Ingredients:

1 1/2 cups white whole wheat flour, spelt flour, or GF flour
1 cup wheat bran I used Bob's Red Mill
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tsp cinnamon

Wet ingredients:

1/4 cup light brown sugar or coconut sugar
1/4 cup molasses or honey or maple syrup
3/4 cup milk of choice
1/3 cup melted coconut oil
1/3 cup unsweetened applesauce or yogurt
2 eggs room temperature
Optional add-ins: raisins or walnuts

Instructions

Preheat oven to 400ºF. Place 12 cupcake liners on a muffin tin pan and spray each with cooking spray. Set aside.
In a large mixing bowl, add all the dry ingredients and then whisk to combine. Set aside.
Into another bowl, add all the wet ingredients: sugar, molasses or honey, milk, oil, applesauce, and eggs. Whisk well to combine.
Next, add the dry ingredients over the wet ingredients. Using a spatula or a whisker, whisk to combine. If you are adding any nuts or raisins, this is where you add them in and mix again.
Divide the batter evenly into the muffin liners (makes 10-12 depending on the size of your pan).
Place the pan in the oven and bake for 16-20 minutes or until a toothpick comes out clean.
Allow the muffins to cool for a few minutes, remove them from the pan, and transfer to a wire rack to finish cooling.
Serve and enjoy while they are warm with a bit of butter or cream cheese.

Notes

To store leftovers: Store at room temperature for up to about 2 to 3 days in an airtight container. If you need to keep them for a longer period, store them in the fridge for up to about 5 days, or in the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they are fresh out of the oven.
To freeze: Wrap each muffin in plastic wrap, then place them in a resealable freezer bag and freeze for up to 3 months. Label the bag with the date! Let the muffins thaw at room temperature or rewarm gently in the microwave to enjoy.

Nutrition