Print

Moist Honey Bran Muffins for Easy Meal Prep

A close-up, sunlit photo of a golden brown honey bran muffin sitting in a small white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these high fiber breakfast muffins sweetened naturally with honey. They stay moist thanks to buttermilk and are perfect for grab-and-go mornings.

Ingredients

Scale
  • 1 3/4 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 teaspoon vanilla extract
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the buttermilk, honey, vegetable oil, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the raisins, if using.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra tenderness, you can substitute plain yogurt for the buttermilk. Add one extra tablespoon of milk if the batter seems too thick.
  • These muffins freeze well. Cool completely, then place them in a freezer-safe bag for up to three months. Thaw overnight on the counter or microwave briefly.
  • If you want a sweeter muffin, increase the honey to 2/3 cup.

Nutrition

Find it online: https://savoryskies.com/honey-bran-muffins-easy-meal-prep/