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Moist, High-Fiber Bran Muffins: Your Perfect Grab-and-Go Breakfast

Close-up of several moist bran muffins, one broken open showing raisins, sitting on a wooden cutting board.
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Bake a batch of these moist bran muffins. They are packed with fiber, naturally sweetened, and freeze well, making them the best choice for a healthy breakfast or snack.

Ingredients

Scale
  • 1 cup wheat bran
  • 1 cup oat bran
  • 1 1/2 cups buttermilk
  • 1/2 cup unsweetened applesauce
  • 1/2 cup honey or maple syrup
  • 1/4 cup melted butter or oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup raisins or chopped apple (optional addition)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups well.
  2. In a large bowl, combine the wheat bran and oat bran. Pour the buttermilk over the bran mixture. Let this soak for 10 minutes to soften the bran.
  3. In a separate medium bowl, whisk together the applesauce, honey or maple syrup, melted butter or oil, egg, and vanilla extract until combined.
  4. Add the wet ingredients to the bran mixture and stir gently.
  5. In a third bowl, whisk together the whole wheat flour, baking soda, salt, and cinnamon, if using.
  6. Add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix; a few lumps are fine. If adding raisins or apple, fold them in now.
  7. Divide the batter evenly among the 12 prepared muffin cups.
  8. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best moisture, do not overmix the batter after adding the flour.
  • These **freezer friendly muffins** store well for up to three months when wrapped tightly. Thaw overnight on the counter or warm briefly in the microwave.
  • If you do not have buttermilk, mix 1 1/2 cups of regular milk with 1 1/2 teaspoons of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe is a great base for **high fiber muffins**; feel free to add 1/4 cup of ground flaxseed or chia seeds for extra nutrition.

Nutrition

Find it online: https://savoryskies.com/moist-bran-muffins-recipe-high-fiber/