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Moist, High-Fiber Bran Muffins (Freezer-Friendly Breakfast)

Four moist bran muffins, one cut open showing raisins, served on a white plate in bright sunlight.

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

Ingredients

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

Notes

  • For a variation, substitute 1/2 cup of the whole wheat flour with oat bran to make oat bran muffins.
  • These muffins freeze well. Cool completely, then store them in a freezer-safe bag for up to three months. Thaw overnight or reheat briefly in the microwave.
  • To naturally sweeten, you can increase the honey slightly or add 1/2 cup of mashed ripe banana to the wet ingredients.

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