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Honey Bran Muffins

Close-up of a perfectly baked, golden brown honey bran muffin sitting on a white plate.
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Make moist, high-fiber muffins sweetened naturally with honey. This recipe uses buttermilk for tenderness and is good for meal prepping.

Ingredients

Scale
  • 1 1/2 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the flour, wheat bran, baking soda, and salt.
  3. In a separate medium bowl, whisk together the honey, egg, buttermilk, oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix only until just combined. Do not overmix. Fold in raisins if you are using them.
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a sweeter muffin, add 2 tablespoons of packed brown sugar to the wet ingredients.
  • You can substitute plain yogurt for the buttermilk if needed; thin the yogurt slightly with milk to reach a similar consistency.
  • These muffins freeze well for up to three months. Cool completely, then place in an airtight container or freezer bag.

Nutrition

Find it online: https://tasteportfolio.com/honey-bran-muffins-easy-recipe/