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Honey Bran Muffins

Close-up of two honey bran muffins on a cooling rack, one whole and one halved to show texture.
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Moist and slightly sweet whole grain muffins, perfect for a high-fiber breakfast or a grab-and-go snack. These muffins are freezer-friendly and great for meal prep.

Ingredients

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  • 2 cups whole wheat flour
  • 1 cup oat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup raisins (optional)

Instructions

  1. Preheat your oven to 375°F (190°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, oat bran, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the buttermilk, honey, vegetable oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Fold in the raisins if using.
  5. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  6. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
  7. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For best results, use buttermilk. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • These muffins freeze well. Store them in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or reheat in the microwave.
  • You can substitute other dried fruits like cranberries or chopped dates for the raisins.
  • For a sweeter muffin, you can add an extra tablespoon of honey.

Nutrition

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