Description
Make these wholesome, high fiber bran muffins sweetened with honey for a perfect, moist breakfast on the go.
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 cup honey
- 1/2 cup plain yogurt
- 1 large egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raisins (optional mix-in)
Instructions
- Preheat your oven to 400 degrees F. 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, and salt.
- In a separate medium bowl, whisk together the honey, yogurt, egg, vegetable oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
- Stir in the buttermilk and raisins, if using. Mix briefly until incorporated.
- 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 comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Store these easy muffin recipe treats in an airtight container or freeze for later meal prep.
Notes
- For extra tenderness, make sure your buttermilk is at room temperature before mixing.
- If you do not have raisins, you can substitute them with 1/2 cup of blueberries for a different flavor profile.
- These healthy bran muffins freeze well for up to three months. Thaw overnight on the counter for a quick breakfast.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 11
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 3
- Protein: 5
- Cholesterol: 25