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A close-up stack of three moist bran muffins with golden-brown tops, beautifully lit by sunlight.

Moist, High-Fiber Bran Muffins for a Healthy Breakfast

  • Author: Ahazzam
  • Total Time: 33 min
  • Yield: 12 servings
  • Diet: Vegetarian

Description

Bake a batch of these moist, homemade bran muffins. They are packed with fiber, naturally sweetened, and perfect for a grab-and-go breakfast or healthy snack. This recipe is freezer-friendly for busy mornings.

Ingredients

Scale
  • 1 1/2 cups wheat bran
  • 1 cup boiling water
  • 1 cup buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted butter or oil
  • 1 large egg
  • 1/2 cup packed brown sugar 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 large bowl, combine the wheat bran and boiling water. Let this mixture sit for 10 minutes to soften the bran.
  3. Add the buttermilk, applesauce, melted butter, egg, brown sugar, and vanilla extract to the bran mixture. Stir everything together until just combined.
  4. In a separate medium bowl, whisk together the whole wheat flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix only until the flour streaks disappear. Do not overmix. Fold in raisins or chopped apple, if using.
  6. Distribute the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For an oat bran muffin variation, substitute half of the wheat bran with oat bran.
  • These muffins freeze well. Cool them completely, place them in an airtight, freezer-safe bag, and freeze for up to three months. Thaw overnight or microwave briefly before serving.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • Prep Time: 15 min
  • Cook Time: 18 min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 10
  • Sodium: 210
  • Fat: 6
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 30
  • Fiber: 6
  • Protein: 5
  • Cholesterol: 20

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Find it online: https://gourmetgusto.net/moist-bran-muffins-recipe-high-fiber-breakfast/