healthy bran muffin recipe

Written ByJenny Smyth Posted on
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The Best healthy bran muffin recipe

I am so excited to share my favorite healthy bran muffin recipe with you. I’ve been making these delicious treats for my family for years, and they’re always a hit. The best part?

They’re actually good for you too! Made with whole wheat flour, rolled oats, and a blend of nuts and seeds, these muffins are packed with fiber, protein, and healthy fats. And let’s not forget the flavor – they’re moist, tender, and full of sweet and savory goodness.

My kids love helping me mix up the batter and pop the muffins into the oven, and my husband appreciates the fact that they’re a healthier alternative to traditional muffins. We like to enjoy them on a Sunday morning with a big cup of coffee or as a snack after school. One of the things I love most about this recipe is that it’s so versatile – you can customize it to your taste by adding in different fruits or nuts.

I’ve made them with blueberries, bananas, and even chocolate chips (because let’s be real, who doesn’t love chocolate?) And because they’re made with wholesome ingredients, I feel good about what I’m feeding my family. Whether you’re looking for a quick breakfast option or a tasty snack to fuel your day, these healthy bran muffins are sure to please.

And as an added bonus, they freeze beautifully – just pop them in a bag or container and store them in the freezer for up to three months.

Healthy Bran Muffins

Healthy Bran Muffins

4.6 from 1021 votes

These moist and fiber-rich bran muffins are made with whole wheat flour, oat bran, and a touch of honey for natural sweetness. They are perfect for a nutritious breakfast or a wholesome snack.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 12Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

Dry Ingredients

1 1/2 cups whole wheat flour
1 cup oat bran
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon

Wet Ingredients

1 cup buttermilk
1/3 cup honey
1/4 cup coconut oil, melted
2 large eggs
1 tsp vanilla extract
1 cup grated apple (about 1 medium apple)

Optional Add-ins

1/2 cup raisins or chopped walnuts

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Line a 12-cup muffin tin with paper liners or lightly spray each cup with cooking spray to prevent sticking.
3In a large bowl, whisk together the whole wheat flour, oat bran, baking soda, baking powder, salt, and cinnamon until well combined.
4Set the dry mixture aside.
5In a separate medium bowl, whisk together the buttermilk, honey, melted coconut oil, eggs, and vanilla extract until smooth.
6Stir in the grated apple until evenly distributed.
7Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined.
8Do not overmix; the batter should be thick but not overworked.
9If using raisins or walnuts, fold them in gently at this stage.
10Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
11Bake for 18 to 20 minutes, until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.
12Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
13Serve warm or at room temperature.

🔧Equipment

Muffin tin
Paper liners or cooking spray
Large mixing bowl
Medium mixing bowl
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 6g💛Saturated Fat: 4g❤️Cholesterol: 30mg🧂Sodium: 290mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 12g🥩Protein: 5g

📝Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For a dairy-free version, substitute buttermilk with 1 cup of plant-based milk mixed with 1 tablespoon of lemon juice.

Watch Video Of How Healthy Bran Muffins Works

This healthy bran muffin recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick breakfast option. The best part?

They freeze beautifully so you can whip up a batch on the weekend and store them in the freezer for up to three months. And don’t even get me started on how delicious they are straight from the oven – perfect with a cup of coffee or tea on a chilly morning.

❓ Frequently Asked Questions About Healthy Bran Muffins

Q: What type of flour should I use in this recipe?

A: You can use either whole wheat flour or all-purpose flour in this recipe. If you choose to use whole wheat flour, keep in mind that it will give your muffins a slightly nuttier flavor and coarser texture.

Q: Can I substitute chopped nuts for the walnuts?

A: Yes! You can substitute chopped almonds or pecans for the walnuts if you prefer. Just be sure to adjust the amount of liquid in the recipe accordingly.

Q: How do I know if my muffins are done?

A: To check if your muffins are done, insert a toothpick into one of the centers – if it comes out clean, they’re ready to go! You can also check by gently pressing on one of the tops – if it feels springy and firm, they’re done.

Q: Can I make these muffins ahead of time?

A: Yes! You can mix up the batter and let it sit in the fridge for up to two hours before baking. Just be sure to let it come to room temperature before popping it into the oven.

Q: How do I store leftover muffins?

A: To store leftover muffins, simply place them in an airtight container at room temperature for up to three days or freeze them for up to three months.

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