Grandma's Healthy Bran Muffins
User Reviews
4.9
Grandma's Healthy Bran Muffins
Description
This recipe mixes dry ingredients including wheat bran, wheat pastry flour, baking powder, baking soda, salt, and cinnamon. The wet ingredients are blended separately, combining brown sugar, molasses, applesauce, eggs, almond milk, apple cider vinegar, and melted coconut oil. After combining wet and dry ingredients gently, optional additions like raisins, blueberries, or walnuts can be folded in.
Portioned into muffin liners prepared with nonstick spray, the batter bakes at 400°F for roughly 15-20 minutes until a toothpick inserted comes out clean or with a few crumbs. Cooling on a wire rack stabilizes texture. These muffins have a dense but tender crumb and a slightly spiced sweetness from cinnamon and molasses.
They serve well warm with butter or on their own for an energizing start or snack.
The recipe includes tips for substitutions such as making the muffins vegan by using flax eggs. Gluten-free adjustments are not tested. Proper preparation of muffin liners with spray is important to prevent sticking. The recipe scales easily for making larger batches.
Ingredients
- Dry Ingredients:
- 1 cup wheat bran
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- Wet Ingredients:
- 1/4 cup brown sugar or sub coconut sugar
- 1/4 cup blackstrap molasses
- 1/3 cup applesauce unsweetened
- 2 egg at room temperature
- 3/4 cup almond milk unsweetened, vanilla flavor or other milk
- 1 tablespoon apple cider vinegar
- 1/3 cup coconut oil melted (or melted butter or vegan butter
- Optional mix-ins suggestions if you like:
- 1/2 cup raisins
- 3/4 cup blueberries fresh or frozen
- 1/2 cup walnuts chopped
Instructions
- Preheat oven to 400 degrees F. Line a 12 cup muffin tin with only 10 liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
- In a separate large bowl mix together dry ingredients: wheat bran, whole wheat pastry flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl mix together brown sugar, molasses, applesauce, eggs, almond milk, apple cider vinegar until well combined, smooth and creamy. Add dry ingredients to the wet ingredients and mix with a spatula until just combined. Stir in melted and cooled coconut oil (or butter), mixing again until just combined. Stir in any mix-ins you'd like.
- Divide batter evenly into 10 muffin liners and bake for 15-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with a little butter on top.
Notes
- To make vegan, substitute eggs with flax eggs (2 tbsp flaxseed meal mixed with 6 tbsp water).
- Applying nonstick spray to muffin liners is essential to prevent sticking.
- This recipe hasn’t been tested gluten-free; gluten-free adaptation may affect texture and structure.
- Mix-ins like raisins, blueberries, or chopped walnuts add variety and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 211cal | 11% |
| Carbohydrates | 28.7g | 10% |
| Protein | 4.4g | 9% |
| Fat | 8.7g | 13% |
| Saturated Fat | 6.5g | 33% |
| Fiber | 5g | 20% |
| Sugar | 8.7g | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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