Description
Make these wonderfully moist and slightly sweet honey bran muffins. They are packed with fiber and perfect for a quick, healthy breakfast on the go or meal prep.
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 cup buttermilk
- 1/2 cup plain yogurt
- 1/2 cup honey
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 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 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 buttermilk, yogurt, honey, vegetable oil, egg, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
- Fold in the raisins, if you are using them.
- 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.
Notes
- For extra tenderness, you can substitute the buttermilk with regular milk mixed with 1 teaspoon of white vinegar, letting it sit for 5 minutes before using.
- These muffins freeze well. Cool completely, then place them in a freezer-safe bag for up to 3 months. Thaw overnight or microwave briefly before eating.
- If you prefer a sweeter muffin, increase the honey to 2/3 cup.
- Prep Time: 15 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15
- Sodium: 180
- Fat: 8
- Saturated Fat: 1.5
- Unsaturated Fat: 6.5
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 6
- Cholesterol: 25