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Moist Honey Bran Muffins for Easy Meal Prep

Close-up of three golden brown honey bran muffins cooling on a wire rack in natural light.
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Make these wonderfully moist, high fiber bran muffins sweetened naturally with honey. They are perfect for a quick breakfast on the go and freeze well.

Ingredients

Scale
  • 1 3/4 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 cup buttermilk
  • 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 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 the honey, vegetable oil, egg, buttermilk, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them gently 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 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, using the same 1 cup measurement.
  • These muffins freeze well. Cool them completely, place them in a freezer-safe bag, and freeze for up to three months. Thaw them overnight on the counter or microwave them briefly.
  • If you want a sweeter muffin, add 1/4 cup of packed brown sugar along with the honey.

Nutrition

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