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Moist, High-Fiber Bran Muffins: Your New Favorite Grab-and-Go Breakfast

A single, perfectly baked bran muffin topped with raisins resting on a small white plate.
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Bake a batch of these wonderfully moist bran muffins. They are packed with fiber, naturally sweetened, and perfect for meal prep or a quick, healthy breakfast. You will love how easy they are to make and freeze for busy mornings.

Ingredients

Scale
  • 1 cup wheat bran
  • 1 cup oat bran
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup maple syrup or honey
  • 1/4 cup vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 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, whisk together the wheat bran, oat bran, whole wheat flour, baking soda, baking powder, cinnamon, and salt. This is a great first step—give yourself a kudos for getting organized!
  3. In a separate medium bowl, whisk together the egg, milk, applesauce, maple syrup (or honey), oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the raisins or chopped apple, if using.
  6. Divide the batter evenly among the 12 prepared muffin cups. Fill them about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. If you are freezing them, cool completely, then wrap individually in plastic wrap before placing them in a freezer-safe bag. Enjoy your batch prepping success!

Notes

  • For an extra boost of flavor and moisture, substitute half of the milk with plain yogurt.
  • These are excellent freezer friendly muffins. They keep well for up to three months when properly wrapped.
  • If you prefer a less sweet muffin, reduce the maple syrup or honey to 1/3 cup.
  • For a variation, try adding 1/2 cup of chopped walnuts or pecans to the batter.

Nutrition

Find it online: https://kitchnkudos.com/moist-bran-muffins-recipe-high-fiber/