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Moist Honey Bran Muffins for Easy Meal Prep

A close-up of a perfectly baked, golden-brown honey bran muffin sitting on a gray surface, with more muffins blurred in the background.
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Make these wholesome, high fiber bran muffins sweetened with honey. They stay moist and are perfect for preparing ahead of time.

Ingredients

Scale
  • 1 3/4 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 teaspoon vanilla extract
  • 1/2 cup raisins or dried cranberries (optional)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the buttermilk, honey, vegetable oil, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them gently until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the raisins or dried cranberries, if using.
  6. Divide 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 tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moist muffins, you can substitute plain yogurt for half of the buttermilk.
  • These breakfast on the go muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months.
  • If you do not have buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of regular milk and let it sit for 5 minutes before using.

Nutrition

Find it online: https://kitchnkudos.com/honey-bran-muffins-easy-recipe/