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Moist Honey Bran Muffins for Busy Mornings

Close-up of a perfectly baked, golden brown honey bran muffin with a textured, sweet crumb topping.
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Bake these high fiber breakfast muffins sweetened with honey. They stay moist and are perfect for meal prep on the go.

Ingredients

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  • 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
  • 1/2 cup raisins (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, and egg until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix only until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the raisins, if you are using them.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake for 15 to 18 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.

Notes

  • For extra tenderness, substitute plain yogurt for half of the buttermilk.
  • These yogurt muffins freeze well for up to three months. Cool completely, then place in an airtight, freezer-safe bag.
  • If you prefer a darker sweetener, substitute molasses for half of the honey in this honey sweetened baking recipe.

Nutrition

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