Description
These wholesome Bran Muffins are packed with fiber and naturally sweetened with honey and brown sugar for a deliciously moist and flavorful treat. Made with bran flakes soaked in buttermilk and a blend of warm spices, these muffins are perfect for a healthy breakfast or snack.
Ingredients
Dry Ingredients
- 1 1/2 cups (230 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 3/4 cups (100 grams) bran flakes cereal
Wet Ingredients
- 1 cup buttermilk (or milk combined with 1 teaspoon vinegar)
- 1 egg
- 1/2 cup honey
- 1/2 cup brown sugar (plus more for topping, if desired)
- 1/3 cup coconut oil, melted
- 1/3 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Instructions
- Soak bran flakes: In a small mixing bowl, combine 1 3/4 cups bran flakes with 1 cup buttermilk. Let the mixture sit for 10 minutes so the bran flakes absorb the liquid and soften.
- Preheat oven: Set your oven to 425°F (220°C) and prepare a 12-count muffin pan by spraying it with non-stick cooking spray or lining it with muffin liners.
- Whisk dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until thoroughly combined.
- Mix wet ingredients: In a separate small bowl, combine the egg, honey, melted coconut oil, unsweetened applesauce, brown sugar, and vanilla extract. Stir well until fully combined.
- Combine all ingredients: Add the soaked bran flakes and wet ingredients into the bowl with the dry ingredients. Gently whisk them together, being careful not to overmix—just combine until moistened.
- Fill muffin cups & bake: Using a large cookie scoop, evenly distribute the batter into the prepared muffin cups, filling to almost the top. Optionally, sprinkle an additional 1/2 teaspoon of brown sugar on top of each muffin for a slight crunch. Bake in the preheated oven for 5 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes until the muffins are lightly golden and a toothpick inserted into the center comes out clean.
- Rest and serve: Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack or serving. Enjoy warm or at room temperature.
Notes
- For buttermilk substitute, add 1 teaspoon of vinegar or lemon juice to 1 cup of milk, let sit for 5 minutes before using.
- Do not overmix the batter to ensure muffins stay tender and fluffy.
- Sprinkling brown sugar on top adds a nice crunchy texture but can be omitted for a less sweet topping.
- Muffins keep well in an airtight container at room temperature for up to 3 days or can be frozen for up to 2 months.
- Try adding raisins or chopped nuts for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
