Description
Make these wholesome, high fiber breakfast muffins sweetened naturally with honey. They are perfect for meal prep and a quick, satisfying snack.
Ingredients
Scale
- 1 1/2 cups whole wheat flour
- 1 cup wheat bran
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup buttermilk
- 1/2 cup honey
- 1/4 cup vegetable oil
- 1 large egg
- 1/2 cup raisins (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, salt, and cinnamon.
- In a separate medium bowl, whisk together the buttermilk, honey, vegetable oil, and egg until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently 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 moisture, substitute plain yogurt for half of the buttermilk.
- These yogurt muffins freeze well. Wrap cooled muffins individually in plastic wrap and place them in a freezer-safe bag for up to three months.
- If you want a slightly darker, richer flavor, swap the honey for molasses in equal measure.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 12
- Sodium: 180
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
- Cholesterol: 25