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Leo’s Moist Honey Bran Muffins: High Fiber Breakfast

Close-up of two dark, richly baked honey bran muffins sitting on a white plate near a window.
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Make these wonderfully moist and wholesome honey bran muffins with buttermilk for a perfect high fiber breakfast or snack. They freeze well for easy meal prep.

Ingredients

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

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees 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, wheat bran, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the buttermilk, honey, vegetable oil, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix. A few lumps are fine.
  5. Fold in the raisins, if you are using them.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra tenderness, you can substitute plain yogurt for the buttermilk, adding 1 teaspoon of white vinegar to the yogurt and letting it sit for 5 minutes before using.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag or container for up to three months. Thaw overnight on the counter or microwave briefly.
  • If you want a sweeter muffin, add 1/4 cup of packed brown sugar along with the honey.

Nutrition

Find it online: https://tastytribune.com/honey-bran-muffins-easy-recipe/