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Moist, High-Fiber Bran Muffins for Easy Breakfast Prep

Close-up of moist bran muffins, one cut in half showing the texture and raisins inside.
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Bake a batch of these moist bran muffins using whole ingredients. They are high in fiber, simple to make, and perfect for a grab-and-go breakfast or freezer storage.

Ingredients

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  • 1 cup wheat bran
  • 1 cup boiling water
  • 1 cup milk
  • 1 large egg, lightly beaten
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins or chopped apple (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, combine the wheat bran and boiling water. Let this mixture sit for 10 minutes to soften the bran.
  3. To the softened bran mixture, add the milk, egg, applesauce, honey or maple syrup, and vanilla extract. Mix until just combined.
  4. In a separate large bowl, whisk together the whole wheat flour, baking soda, and salt.
  5. Add the wet ingredients to the dry ingredients. Mix gently until the batter is just moistened. Do not overmix; a few lumps are fine.
  6. Fold in the raisins or chopped apple, if using.
  7. Divide the batter evenly among the 12 prepared muffin cups.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a higher fiber boost, substitute half the whole wheat flour with oat bran.
  • These muffins freeze well. Cool completely, then store in an airtight, freezer-safe bag for up to three months. Thaw on the counter or warm briefly in the microwave.
  • If you prefer a less sweet muffin, reduce the honey or maple syrup to 1/3 cup.

Nutrition

Find it online: https://pureplatepath.com/moist-bran-muffins-recipe-healthy-breakfast/