Start your day off right with these classic bran muffins. They are made with wheat bran, whole wheat flour and raisins, so they will keep you feeling full all morning long. The best part is they taste good too!
A lot of bran muffins start with bran flakes cereal. While I am sure they taste great, that just seems silly to me.
Why grind up cereal when you can just get some wheat bran instead? These muffins use maple syrup, raisins, and a banana to give the sweetness.
The whole wheat flour and wheat bran add lots of whole grains and fiber. The batter comes together quickly and they taste great.
Of course muffins are standard breakfast fare. However, they also make a great afternoon snack if you need a little something to keep you going until dinner.
Carlee’s Tips and Tricks
If you don’t like raisins, try using dried cranberries or blueberries instead. Really any dried fruit or chopped nuts would work as a mix-in.
Use your favorite neutral flavored oil. Melted coconut oil works too.
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If you don’t have maple syrup, honey or brown sugar are good substitutes.
This recipe works well with non-dairy milks if you prefer. You could also use buttermilk if you happen to have some.
Muffins freeze fabulously. I like to keep a variety of muffins in the freezer for quick breakfast or snack. Just warm them in the microwave for about 20 seconds and you are good to go!
Okay, it’s time to get to the recipe. I hope you love the muffins.
Classic Bran Muffins
Ingredients
- 1½ cups whole wheat flour
- 1 cup wheat bran
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 banana
- 1 large egg
- ½ cup maple syrup
- ⅓ cup neutral cooking oil
- 1 teaspoon vanilla
- 1 cup milk
- ⅔ cup raisins
Instructions
- Preheat oven to 425℉ and grease a 12-well muffin pan or line the wells with paper liners.
- In a medium bowl, stir together the 1½ cups whole wheat flour, 1 cup wheat bran, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground cinnamon.
- Mash the 1 banana in a large bowl.
- Stir 1 large egg into the mashed banana. Then add the ½ cup maple syrup, ⅓ cup neutral cooking oil, 1 teaspoon vanilla, and 1 cup milk.
- Add the dry ingredient mixture to the wet ingredients. Stir until combined.
- Fold in the ⅔ cup raisins.
- Scoop the batter into the prepared muffin pan. The wells should be about ⅔-¾ full.
- Bake at 425℉ for 5 minutes. Without opening the oven, reduce the heat to 350℉ and continue to bake for 14-15 more minutes.
- Cool in the pan for about 5 minutes and then remove to a wire rack to cool completely.
Notes
- Keep the muffins in an airtight container at room temperature for a few days. Freeze for longer storage.
- For mini muffins, follow the batter instructions. Then bake for 12-13 minutes at 350℉.
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