Bran Muffins
Servings 8 muffins
These Bran Muffins combine buttermilk, wheat bran, and apple sauce with easy pantry ingredients to create incredibly tender, moist muffins! Ready to enjoy in only 35 minutes!
Ingredients
- 1½ cups wheat bran
- 1 cup buttermilk
- ⅓ cup apple sauce
- 1 large egg
- ⅔ cup light brown sugar packed
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F. Grease muffin tin with nonstick spray and set aside.
- Mix together the wheat bran and buttermilk in a large bowl and let sit for 10 minutes.1½ cups wheat bran, 1 cup buttermilk
- In a separate bowl, beat together the apple sauce, egg, brown sugar, and vanilla until combined.⅓ cup apple sauce, 1 large egg, ⅔ cup light brown sugar, ½ teaspoon vanilla extract
- Add to the bran mixture and mix just until combined.
- Sift the flours, baking soda, baking powder, and salt on top of the wet ingredients.½ cup all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Then stir the flour mixture into the wet ingredients, until just combined.
- Add ½ cup of batter to 8 greased muffin cups and sprinkle some additional bran on top, if desired.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- If you are making kid-sized muffins, use just 1/4 cup of batter per cup - which makes about 16 small muffins.
- If using a mini muffins tin, add about 1 1/2 tablespoons or a medium cookie scoops worth of batter to each greased tin and bake for about 10 to 12 minutes.
- I don't recommend using paper liners as the muffins stick to them and pull apart.
- Vegetable or another neutral cooking oil may be used in place of apple sauce.
- You can add up to 1 cup of mix-ins such as raisins, blueberries, and nuts. These should be folded in at the end.
- This recipe is made with real wheat bran, NOT cereal. I like to use Bob's Red Mill brand. An 8 oz. bag will allow you to make about 2 batches following this recipe.
- Store muffins in an airtight container for up to 3 days. Or wrap individually in plastic wrap and place in a freezer bag and freeze for up to 3 months.
- These muffins are incredibly tender and moist, they can be served on their own or with butter or jam.
- Brown sugar can be reduced to 1/2 cup if desired.
- A scoop of protein powder, collagen, or flax meal can be added to the mix with no additional changes to increase the nutritional benefits.
Nutrition
Calories: 176kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 328mg | Potassium: 314mg | Fiber: 6g | Sugar: 20g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg
Find it online: www.sugarandsoul.co/bran-muffins/