High-Fiber Morning Muffins
Wholesome and delicious, these beginner-friendly muffins are packed with fiber and subtle sweetness, perfect for a nutritious start to your day.
Equipment
- Mixing Bowl
- Muffin Tin
- Wire Rack
Ingredients
Dry Ingredients
- 1 1/2 cups Hard Red Spring Wheat Bran Feature ingredient for added fiber
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup brown sugar Packed for even sweetness
Wet Ingredients
- 1 cup buttermilk Can substitute with plain yogurt thinned with milk
- 1/3 cup honey Or maple syrup for a different sweetness profile
- 1 large egg
- 1/3 cup vegetable oil Or melted coconut oil
- 1 tsp vanilla extract
Optional Add-ins
- 1/2 cup raisins Can substitute with chopped nuts or chocolate chips
- 1 small grated apple Optional for extra moisture and natural sweetness
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- In a large mixing bowl, whisk together the wheat bran, all-purpose flour, baking soda, baking powder, salt, and brown sugar.
- In a separate bowl, whisk together the buttermilk, honey, egg, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in your chosen add-ins (raisins, nuts, grated apple, etc.) for added flavor and texture.
- Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
- Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a vegan version, substitute plant-based milk with vinegar for buttermilk, flaxseed meal mixed with water for the egg, and use maple syrup as a sweetener.
Tried this recipe?Let us know how it was!