Classic Bran Muffins

(DougCookRD.com)

Bran muffin_madlyinlovewithlife

 

Muffins, when made with quality ingredients, are a great option for breakfast on the go. If you use a muffin tin with smaller cups, like 24 per pan, you can make bite size mini muffins that can accompany a meal like chili or soup, or as a perfect sized snack. Wheat bran is a good source of prebiotic fiber too.

Classic Bran Muffin

Muffins, when made with quality ingredients, are a great option for breakfast on the go. If you use a muffin tin with smaller cups, like 24 per pan, you can make bite size mini muffins that can accompany a meal like chili or soup, or as a perfect sized snack.
Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 2 cups All-purpose flour (or half all-purpose, half whole wheat)
  • 1-1/2 cups wheat bran
  • 1-1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 cup white sugar
  • 2 cups milk (can use any dairy alternative like soy, almond or hemp, buttermilk or kefir)
  • 1 egg
  • 1/2 cup avocado oil
  • 1/2 cups molasses
  • 1 tsp vanilla
  • 1 cup dried fruit [currants or crasins]
  • 1.2 cup chopped walnuts

Instructions

  1. Preheat oven to 350 F (180 C)

  2. Mix dry ingredients together in a large bowl.
  3. Mix liquid ingredients (including the egg) together and add to dry ingredients.
  4. Mix just until blended
  5. Add dried fruit and nuts
  6. Fill muffin cups and bake.
  7. These bran muffins are less sweet tasting than most due to the small amount of sugar used. The wheat bran is great for digestive health and the walnuts add a bit of plant-based omega-3 fats. Serve with a little nut butter like almond or cashew.

Recipe Notes

Source: The Joy of Cooking

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