Soft Wheat Bran Muffins

Hello everyone! Today I would like to share a wheat bran recipe that is a go-to for breakfast. These wheat bran muffins are soft, supple and healthier than the average muffin, especially for breakfast.

You can use a variety of different mix-ins, including (but not limited to) raisin, cranberries, golden raisins, chocolate chips, dried apples, blueberries, jellies and more! I went with just raisins for mine, to keep things simple.


These are very classic, rustic style muffins with some healthier ingredients compared to what you may find in a Grandma’s recipe book. The main flavor and sweetness comes from molasses, specifically dark molasses (although any kind will work). Adding raisins also adds to the traditional flavor, but they are not required.

If you would prefer, coconut oil works well here in place of butter, and so does ghee. Just remember that with either of these that they are 100% fat. Since butter is 80-85% fat, you may want to decrease the total amount by a bit and add a splash more milk to account for the decrease in water.

You can also replace the applesauce with canned pumpkin and swap the cinnamon for pumpkin pie spice to make these pumpkin wheat bran muffins!


Soft Wheat Bran Muffins

Difficulty: Easy
Makes

12

Muffins

Soft and delicious wheat bran muffins that taste just like classic ones!

Ingredients

  • 1 cup (64g) wheat bran

  • 1 1/2 cup (170g) white whole wheat flour or whole wheat pastry flour

  • 1 tbsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tbsp cinnamon

  • 1/4 cup (53g) brown sugar, packed

  • 1/4 cup (85g) molasses

  • 1/3 cup (85g) unsweetened applesauce

  • 2 eggs

  • 3/4 cup (170g) unsweetened vanilla almond milk

  • 1 tbsp apple cider vinegar

  • 1/3 cup (75g) melted butter or coconut oil, cooled*

  • 1/2 cup (75g) raisins

Directions

  • preheat oven to 400°F and line a muffin tin with 12 cupcake liners. Grease liners.
  • In a large bowl combine brown sugar, molasses, applesauce, eggs, almond milk and vinegar. Mix in wheat bran, flour, baking powder, baking soda, salt and cinnamon until well combined. Stir in melted butter followed by raisins (I soaked my raisins in hot water for a couple minutes beforehand, then dried them before adding).
  • divide batter evenly between liners and bake for 15-20 minutes or until a toothpick comes out almost completely clean. Cool, then enjoy!

Recipe Video

Notes

  • *I mentioned it above, but if you do use coconut oil, reduce the amount by a little bit and add a little extra milk to keep the liquid ratio correct.
  • Store these in an airtight container. They will last around 3-4 days at room temperature, or a week in the fridge. I freeze mine and they last at least 2 months on average.

Thank you for viewing my recipe! If you have any questions or comments, please feel free to leave them below!


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