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Moist High-Fiber Bran Muffins

Close-up of a moist bran muffin cut in half, showing the texture and raisins, next to a whole bran muffin.
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A simple recipe for classic bran muffins that results in a moist texture and is high in fiber. These are excellent for make-ahead breakfasts.

Ingredients

Scale
  • 1 cup wheat bran
  • 1 cup boiling water
  • 1 cup buttermilk
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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 well.
  2. In a medium bowl, combine the wheat bran and boiling water. Let this mixture stand for 10 minutes.
  3. Add the buttermilk, egg, oil, brown sugar, and vanilla extract to the soaked bran. Mix until just combined.
  4. In a separate bowl, whisk together the whole wheat flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix gently until just combined. Do not overmix. Fold in raisins, if using.
  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. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a different flavor, substitute 1/2 cup of the wheat bran with oat bran.
  • You can replace the brown sugar with maple syrup, using 1/3 cup instead.
  • These muffins freeze well. Cool them completely, then place them in a freezer-safe bag for up to three months. Thaw overnight on the counter or microwave briefly.

Nutrition

Find it online: https://whiskdaily.com/bran-muffins-moist-high-fiber-recipe/