Whole Grain Honey Bran Muffins
User Reviews
4.5
Whole Grain Honey Bran Muffins
Description
The Whole Grain Honey Bran Muffins recipe brings together wheat bran and wheat germ soaked in boiling water, producing a moistened base full of fiber. Coconut oil and natural sweeteners like honey and molasses add richness and flavor, while eggs and vanilla enhance the muffin's structure and aroma. A mixture of whole wheat flour, baking powder, baking soda, and salt create the leavening foundation to offset the dense bran components. Incorporating both milk and buttermilk contributes acidity that interacts with leavening agents for gentle lifting.
The muffins develop a rustic texture with slightly sweet and malty notes from the molasses and honey. Allowing the batter to rest before baking can improve rise and crumb tenderness, though baking immediately also yields good results. The use of whole wheat flour provides a more substantial crumb compared to all-purpose flour.
These muffins fit well into a breakfast spread or as a portable snack paired with tea or coffee. They provide a filling and fiber-rich option with a natural sweetness that does not overpower. Adjusting the optional brown sugar can tailor the sweetness to preference.
When measuring the whole wheat flour, a light hand is recommended to avoid dense muffins. Grinding your own whole wheat flour may yield a fluffier texture. The recipe accommodates either coconut oil or butter according to preference or availability.
Ingredients
- 4 cups wheat bran
- 1 cup wheat germ
- 2 cups water boiling
- ¾ cup coconut oil melted; or butter
- ¼ cup brown sugar optional, only if you want them a touch sweeter
- ½ cup molasses
- ½ cup honey
- 3 egg large
- 1 teaspoon vanilla
- 3 ¼ cups whole wheat flour see note
- 1 ¼ teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon baking soda
- ⅔ cup milk
- 1 ¼ cups buttermilk
Instructions
- In a large bowl, combine the wheat bran and wheat germ. Pour in the boiling water and stir to combine. The mixture may look crumbly, it's ok if it doesn't appear to be soaking wet. Let it rest for 10 minutes.
- Stir in the coconut oil (or butter), sugar (if using), molasses, honey, eggs and vanilla. In another bowl, whisk together the flour, baking powder, salt and soda. Whisk together the milk and buttermilk.
- Add 1/3 of the dry ingredients to the muffin batter and mix until just combined. Stir in 1/2 of the milk mixture. Add another 1/3 of the dry ingredients, stirring just until combined. Add the last half of the milk and stir together. Add the final dry ingredients and mix just until combined (don't over mix or the muffins might be dense).
- Let the batter rest for 20-30 minutes if you have the time. It isn't completely necessary but I think it gives the muffins a slightly higher rise than baking them right away. Preheat the oven to 350 degrees F.
- Fill lightly greased muffin tins about 2/3 full and bake for 18-22 minutes until the tops spring back lightly to the touch. Don't overbake; we don't want dry muffins here.
- The cooled muffins can be stored covered at room temperature for 2-3 days or frozen.
Notes
- Use whole wheat flour for best results; all-purpose flour may work but changes texture.
- Lightly fluff and level flour when measuring to avoid packing, which can make muffins dense.
- The batter may look crumbly after soaking bran and germ; this is normal.
- Resting the batter up to 30 minutes before baking can help improve the rise.
- Optional brown sugar adds slight sweetness but can be omitted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30-36 muffins
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Muffin | |
| Calories | 177kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 18mg | 6% |
| Sodium | 228mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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