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Honey Bran Muffins

Close-up of a perfectly baked, moist honey bran muffin with a halved muffin showing the texture behind it.
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Make moist, high-fiber muffins sweetened with honey. This recipe uses buttermilk for tenderness and is good for meal prepping.

Ingredients

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  • 1 1/2 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a large bowl, whisk together the flour, wheat bran, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, mix the buttermilk, honey, oil, and egg until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. Fold in the raisins if you are using them.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a sweeter muffin, increase the honey to 2/3 cup.
  • You can substitute plain yogurt for the buttermilk if needed.
  • These muffins freeze well for up to three months. Cool completely before freezing in an airtight container.

Nutrition

Find it online: https://flavorvista.com/honey-bran-muffins/