Description
Make moist, high-fiber muffins sweetened naturally with honey. This recipe uses buttermilk for tenderness and is great for meal prepping.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 cup wheat bran
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup honey
- 1 large egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, wheat bran, baking soda, and salt.
- In a separate medium bowl, whisk the honey, egg, buttermilk, and oil until combined.
- Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix. Fold in raisins if you are using them.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 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.
Notes
- For extra moisture, substitute plain yogurt for half of the buttermilk.
- These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months.
- You can substitute molasses for honey, but reduce the amount slightly as molasses is stronger in flavor.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 12
- Sodium: 210
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 25