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Moist Honey Bran Muffins for Easy Meal Prep

Close-up of three freshly baked honey bran muffins with textured tops sitting on a white plate in warm sunlight.
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Make these moist, high fiber bran muffins sweetened with honey for a simple, wholesome breakfast on the go.

Ingredients

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  • 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

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, and salt.
  3. In a separate bowl, whisk the honey, egg, buttermilk, and vegetable oil until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix only until just combined; do not overmix. Fold in the raisins if you are using them.
  5. Divide the batter evenly among the 12 muffin cups.
  6. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  7. 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 for quick breakfast on the go. Cool completely, then place in a freezer-safe bag for up to three months.
  • If you prefer a different sweetener, you can substitute molasses for the honey in this easy muffin recipe.

Nutrition

Find it online: https://pureplatepath.com/honey-bran-muffins-recipe/