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The Ultimate Moist Honey & Whole Wheat Bran Muffins (Freezer-Friendly Meal Prep Recipe)

A stack of six golden brown, moist bran muffins sitting on a light-colored plate near a window.
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You need a bran muffin recipe that stays soft. These whole wheat bran muffins use honey for natural sweetness and stay incredibly moist, making them perfect for quick breakfasts or freezer meal prep.

Ingredients

Scale
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 cups wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/2 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, all-purpose flour, wheat bran, baking soda, baking powder, salt, and cinnamon. This is your dry mixture.
  3. In a separate medium bowl, whisk together the buttermilk, honey, applesauce, vegetable oil, eggs, and vanilla extract until combined. This is your wet mixture.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. For freezer meal prep, cool completely, then wrap individual muffins tightly in plastic wrap, and place them in a freezer-safe bag or container.

Notes

  • To make these muffins dairy-free, substitute the buttermilk with an equal amount of plain, unsweetened non-dairy milk mixed with 1 teaspoon of white vinegar or lemon juice; let it sit for 5 minutes before using.
  • If you do not have applesauce, you can substitute it with an equal amount of mashed ripe banana for added moisture and flavor.
  • These high fiber muffins freeze well for up to three months. Thaw overnight on the counter or reheat briefly in the microwave.

Nutrition

Find it online: https://cutcooktaste.com/best-moist-bran-muffins-recipe-honey/