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The Ultimate Moist Honey Bran Muffins: High Fiber & Freezer Friendly

Two freshly baked, golden brown moist bran muffins cooling on a wire rack in bright sunlight.
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Bake the best bran muffins that stay incredibly moist and tender. This high fiber breakfast recipe uses honey for natural sweetness and is perfect for easy meal prep and freezer storage.

Ingredients

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  • 1 1/2 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup honey
  • 1/4 cup unsweetened applesauce
  • 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 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, salt, and cinnamon. This is your one bowl start.
  3. In a separate medium bowl, whisk together the honey, applesauce, 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; a few lumps are fine.
  5. Gently 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 18 to 20 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.
  9. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Notes

  • For extra moist bran muffins, allow the batter to rest for 10 minutes before baking. This lets the bran fully absorb the liquid.
  • These muffins freeze well. Place cooled muffins in a freezer-safe bag and freeze for up to 3 months. Thaw overnight or microwave briefly.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

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