Grandma's Healthy Bran Muffins
Wholesome, healthy bran muffins inspired by my Grandma! These easy bran muffins are made with whole grains, are deliciously moist thanks to applesauce, and get a lovely sweetness from blackstrap molasses. They're truly the perfect on-the-go breakfast or snack and are freezer friendly!
Servings 10 muffins
Calories 212cal
Ingredients
- Dry Ingredients:
- 1 cup (54g) wheat bran
- 1 ½ cups (180g) whole wheat pastry flour or white whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ tsp salt
- 1 ½ tsp cinnamon
- Wet ingredients:
- ¼ cup (53g) brown sugar (or sub coconut sugar)
- ¼ cup (84g) blackstrap molasses
- ½ cup (125g) unsweetened applesauce
- 2 large eggs, at room temperature
- ¾ cup (180g) unsweetened vanilla almond milk (or milk of choice)
- 1 tablespoon apple cider vinegar
- ⅓ cup (75g) melted coconut oil (or melted butter or vegan butter)
- Optional mix-ins suggestions if you like:
- ½ cup (80g) raisins
- ¾ cup (113g) fresh or frozen blueberries
- ½ cup (56g) chopped walnuts
Instructions
- Preheat oven to 400 degrees F. Line a 12 cup muffin tin with only 10 liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
- In a separate large bowl mix together dry ingredients: wheat bran, whole wheat pastry flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl mix together brown sugar, molasses, applesauce, eggs, almond milk, apple cider vinegar until well combined, smooth and creamy. Add dry ingredients to the wet ingredients and mix with a spatula until just combined. Stir in melted and cooled coconut oil (or butter), mixing again until just combined. Stir in any mix-ins you'd like.
- Divide batter evenly into 10 muffin liners and bake for 15-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with a little butter on top.
Notes
To make vegan: use two flax eggs instead of regular eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons cold water).
To make gluten-free: I have not tried to make these muffins gluten-free. It kind of defeats the point of a bran muffin.
See the full post for tips, tricks & easy ways to customize these muffins!
Nutrition
Serving: 1muffin | Calories: 212cal | Carbohydrates: 29.3g | Protein: 4.6g | Fat: 9.2g | Saturated Fat: 6.8g | Fiber: 5.1g | Sugar: 11.4g