Classic Bran Muffins
Start your day off right with some high fiber bran muffins. They taste great and have a mix of whole wheat flour, wheat bran, and raisins. Make a batch today.
Servings: 12 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℉.
Nutrition
Serving: 1Muffin | Calories: 204kcal | Carbohydrates: 33g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 16mg | Sodium: 195mg | Potassium: 280mg | Fiber: 5g | Sugar: 10g | Vitamin A: 61IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
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