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Moist High-Fiber Bran Muffins

Two freshly baked, moist bran muffins cooling on a wire rack, highlighted by warm sunlight.
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Bake these simple bran muffins for a moist, high-fiber breakfast or snack. This recipe is freezer-friendly for easy grab-and-go meals.

Ingredients

Scale
  • 1 cup wheat bran cereal
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins or dried cranberries (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, combine the wheat bran cereal and buttermilk. Let this mixture sit for 10 minutes to soften the bran.
  3. In a separate large bowl, whisk together the egg, vegetable oil, applesauce, brown sugar, and vanilla extract until combined.
  4. Add the softened bran mixture to the wet ingredients and stir briefly.
  5. In a small bowl, whisk together the whole wheat flour, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix. Fold in raisins or cranberries if using.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a sweeter muffin, substitute the brown sugar with maple syrup, using 1/3 cup total.
  • You can substitute oat bran for wheat bran, but reduce the soaking time to 5 minutes.
  • To freeze, cool the muffins completely, then place them in a freezer-safe bag or container for up to 3 months. Thaw overnight or microwave briefly.

Nutrition

Find it online: https://flavorvista.com/moist-bran-muffins-recipe-high-fiber-freezer-friendly/