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Moist Honey Bran Muffins for Easy Meal Prep

Three golden brown honey bran muffins stacked on a white plate, catching the sunlight.
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Make these wholesome, high fiber bran muffins sweetened with honey. They stay moist thanks to buttermilk and are perfect for a quick breakfast on the go.

Ingredients

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  • 1 3/4 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 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 Fahrenheit. Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, baking powder, and salt.
  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 with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the raisins, if you are using them.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin 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 1 tablespoon of lemon juice to 1 cup of milk and let it sit for 5 minutes to create a substitute.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag or container for up to three months. Thaw overnight on the counter or microwave briefly.
  • If you prefer a deeper flavor, substitute molasses for half of the honey amount.

Nutrition

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