The Best Whole Wheat Bran Muffins
It’s been a while since I’ve posted a healthy & hearty recipe here on Life Made Simple. Today I’m changing that! Now that our little one is venturing into “real” foods, I’ve started trying out new recipes that he can enjoy too. Last week I made some really yummy whole wheat banana pancakes that he LOVED and this week it was these whole wheat bran muffins.
So why are these the best whole wheat bran muffins?! Because they taste amazing and they’re good for you too! These golden beauties are filled with bran, whole wheat flour, low-fat “buttermilk,” greek yogurt, coconut oil and fresh fruit. Oh, and did I mention they’re low in sugar? Yep, they’re the whole package.
To start, you’re going to want to get a small mixing bowl or a 2 c. glass measuring cup to mix the wet ingredients in. You’ll need 1 c. of buttermilk, however, to keep these on the lighter side I opted to make my own by combining 1 c. of 1% milk with 1 tbsp. of lemon juice and allowed it to sit for 5 minutes. Along with the buttermilk, add the yogurt (Greek works great and adds extra protein), egg, oil (I used coconut), brown sugar (for moisture, flavor and sweetness), and vanilla extract. Whew. Now once you’ve combined those and mixed them up, it’s time to whisk together the dry ingredients in a larger mixing bowl. That includes the wheat bran (I used Bob’s Red Mill), flour (I used all whole wheat), baking powder, baking soda, salt and cinnamon. Pour the wet ingredients into the bowl with the dry ingredients, mix it up and then fold in any fresh fruit, dried fruit or nuts you’d like. I added blueberries, raspberries and coconut. Yum!
Once the you’ve got the batter mixed up (don’t worry if it’s thick and lumpy, it should be) all you need to do is bake these babies! Pop them into a 425 degree oven (yes, it’s really that hot… it’s what gives these muffins their golden crunchy exteriors) for 14-16 minutes. Let ’em cool for a few minutes and then enjoy! Next time you’re looking for a healthy, easy and delicious muffin recipe, I hope you’ll give this one a try! We loved them and I know you will too!
- 1 c. homemade "buttermilk" or buttermilk*
- ½ c. yogurt (Greek or other)
- 1 egg
- ⅓ c. melted coconut oil or vegetable oil
- ¼ c. brown sugar**
- 1 tsp. vanilla extract
- 1½ c. wheat bran
- 1 c. whole wheat flour***
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- ¼ tsp. salt
- ½ tsp. cinnamon
- 1 c. chopped berries, dried fruit or nuts
- Preheat oven to 425 degrees. Lightly spray or line one muffin tin, set aside.
- In a small glass measuring cup or bowl, whisk together the "buttermilk", yogurt, egg, oil, brown sugar, and vanilla.
- In a separate mixing bowl whisk together the bran, flour, baking powder, baking soda, salt and cinnamon. Gradually pour in the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the berries, dried fruit or nuts.
- Scoop the batter into the prepared pan, dividing evenly between the wells. Place in the oven and bake for 14-16 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
**If you like your muffins on the sweeter side, add an additional 1 tbsp. of brown sugar.
***You can use only whole-wheat flour, only all-purpose flour, or a ½ c. whole-wheat flour + ½ c. all-purpose flour. They taste great no matter what you use!
-Any fresh fruit is a great addition to these muffins! We've used raspberries, blueberries, apples and peaches. We also like adding in coconut and chopped pecans.
Recipe source: adapted from Smitten Kitchen, Blue Sky Bran Muffins