Bran Muffins
User Reviews
5
Bran Muffins
Description
Bran Muffins start by soaking wheat bran in milk to soften it, which contributes moisture and tenderness. The dry ingredients include whole wheat flour, baking powder, baking soda, salt, and cinnamon, lending lift and warm spice. The wet ingredients of Greek yogurt, egg, maple syrup, and vanilla add moisture, structure, and subtle sweetness.
Chopped dates coated in flour are folded in to evenly distribute the fruit and prevent sinking. Resting the batter for several minutes before baking encourages a better crumb and texture. The muffins bake first at a high temperature briefly for initial rise, then at a lower temperature to finish cooking without burning.
The final muffins offer a slightly dense but moist texture with fiber-rich wheat bran and sweetness from dates and maple syrup. They can be stored at room temperature in airtight containers for several days, or frozen for longer periods. Mild warming revives softness when reheating.
These bran muffins provide a nutritious, lightly sweet option for breakfast or snacks that balance whole grains, fruit, and natural sweeteners.
Ingredients
- cooking spray
- 1 cup milk
- 1 cup wheat bran
- 1 ½ cups whole wheat flour plus 1 tablespoon for coating dates
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ⅔ cup Greek yogurt room temperature
- 1 egg room temperature, large
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup dates chopped
Instructions
- Preheat oven to 425°F. Lightly coat a 12 cup muffin pan with cooking spray or line with cupcake liners.
- In a small bowl, whisk together milk and wheat bran. Allow to soak for 10 minutes.
- In a large bowl, whisk the wheat flour, baking powder, baking soda, salt, and cinnamon until combined. Set aside.
- After soaking the wheat bran, whisk in the yogurt, egg, maple syrup (or honey), and vanilla until combined. Add the dry mixture to the wet mix and gently fold together until just combined. Coat the chopped dates with 1 tablespoon wheat flour, add to the batter, and fold in. Allow the batter to rest for about 7-10 minutes before adding to the pan.
- Divide the batter into the prepared muffin pan, about 1/3 cup each, filling to the top. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 12 minutes or until a toothpick comes out clean from the center. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to continue cooling.
Notes
- Store cooled bran muffins in an airtight container at room temperature for up to four days.
- Reheat muffins by microwaving for about 15 seconds to regain softness.
- Freeze muffins in an airtight container or bag for up to three months; thaw at room temperature or warm in the microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 148kcal | 7% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.4g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 18mg | 6% |
| Sodium | 241mg | 10% |
| Potassium | 252mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 15g | 30% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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