5.0 from 102 votes
Bran Muffins
Fuel your morning with a wholesome bran muffin, packed with the goodness of dates and added sweetness of maple syrup.
Prep Time
12 mins
Cook Time
12 mins
Resting time
10 mins
Total Time
32 mins
Servings: 12 muffins
Calories: 148 kcal
Course:
Breakfast
Cuisine:
American
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 large egg room temperature
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup chopped dates
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.
Cup of Yum
Notes
- Storage: After your bran muffins have completely cooled, transfer them to an airtight container and store them at room temperature. If you prefer to warm your bran muffins, you can microwave them for about 15 seconds before eating. They will last about four days when stored at room temperature.
- last about four days when stored at room temperature.
- Freezing: Place the cooled muffins in a freezer bag or airtight container and transfer to the freezer. They will keep for up to three months. Thaw at room temperature or warm them in the microwave for about 30 seconds.
Nutrition Information
Serving
1muffin
Calories
148kcal
(7%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
0.4g
Trans Fat
0.003g
Cholesterol
18mg
(6%)
Sodium
241mg
(10%)
Potassium
252mg
(7%)
Fiber
4g
(16%)
Sugar
15g
(30%)
Vitamin A
71IU
(1%)
Vitamin C
0.01mg
(0%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 148
% 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.