Best 4 Whole Wheat Bran Muffins Recipes
Indulge in the wholesome goodness of our collection of whole wheat bran muffin recipes, a delightful symphony of flavors and textures that cater to every palate. From the classic Whole Wheat Bran Muffins that embody simplicity and nourishment to the decadent Blueberry Bran Muffins bursting with juicy blueberries and a hint of sweetness, our recipes offer a range of options to satisfy your muffin cravings. Featuring recipes like Bran Muffins with Apples and Raisins, a harmonious blend of sweet apples, plump raisins, and aromatic cinnamon, and the hearty Bran Muffins with Cranberries and Pecans, which pack a punch of tart cranberries and crunchy pecans, our collection ensures that every bite is an explosion of flavor and texture. For those seeking a guilt-free indulgence, our selection includes the wholesome Bran Muffins with Greek Yogurt, a recipe that boasts a moist and fluffy texture with the added nutritional benefits of Greek yogurt. Dive into the goodness of whole wheat bran muffins and embark on a culinary journey that nourishes your body and soul.
Here are our top 4 tried and tested recipes!
WHOLE WHEAT PUMPKIN MUFFINS WITH OAT BRAN AND FLAXSEED
These whole wheat pumpkin-flax muffins are super moist and delicious!
Provided by douknowHim
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Mix whole wheat flour, oat bran, flaxseed meal, cinnamon, baking soda, baking powder, nutmeg, and cloves together in a large bowl.
- Beat egg using an electric mixer in a separate medium bowl; add canola oil. Whisk until smooth. Add pumpkin pie mix, applesauce, and brown sugar. Mix together until smooth. Add to flour mixture and combine until blended.
- Spoon batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 28 minutes.
Nutrition Facts : Calories 184.2 calories, Carbohydrate 31.2 g, Cholesterol 15.5 mg, Fat 6.7 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 0.7 g, Sodium 282.2 mg, Sugar 10.5 g
WHOLE WHEAT BLUEBERRY BRAN MUFFINS
Moist, delicious, full of blueberries, healthy, very low in fat. To change them up use apples instead of blueberries and add 1/2 ts. nutmeg.
Provided by Jazmina
Categories Breakfast
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix dry ingredients together in one bowl.
- Mix wet ingredients together in a different bowl.
- Combine wet into dry with Blueberries and just mix together.
- Grease bottom of muffin tin, and scoop in muffin mix.
- Bake at 350f and enjoy!
- Will make 12 regular sized muffins or 6 large muffins. Muffins will be done about 20 mins for reg. and 30-35 mins for lg.
WHOLE WHEAT BRAN MUFFINS WITH FIGS AND PECANS
Categories Fruit Nut Breakfast Brunch Bake Fig Pecan Oat Bran Whole Wheat Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 14
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Line 14 muffin cups with paper liners. Spray liners with nonstick spray. Whisk next 7 ingredients in bowl. Stir in figs and pecans. Whisk sugar and oil in large bowl. Whisk in eggs, then buttermilk, vanilla, and lemon peel. Mix in dry ingredients. Divide batter among cups.
- Bake muffins until browned on top and tester inserted into center comes out clean, about 18 minutes. Cool on rack.
SUGAR-FREE WHOLE WHEAT PUMPKIN BRAN MUFFINS WITH RAISINS
Trying to eliminate added sugar from my diet but still craving a sweet treat, I developed these bran muffins based on some pumpkin muffins I make for my kids. The only sweetness comes from the raisins, which you can increase or omit if you prefer. Enjoy.
Provided by JenInMadison
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.
- Plump raisins by microwaving them in a microwave-safe bowl with water to cover for 2 minutes. Drain water and set raisins aside.
- Combine flour, wheat bran, pumpkin pie spice, baking soda, and baking powder in a bowl.
- Combine pumpkin, canola oil, eggs, and vanilla extract in a separate bowl. Blend using an electric hand mixer on low speed. Add flour mixture and blend until combined. Fold in plumped raisins. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 174 calories, Carbohydrate 24.5 g, Cholesterol 31 mg, Fat 8.4 g, Fiber 4.8 g, Protein 4 g, SaturatedFat 0.9 g, Sodium 262.8 mg, Sugar 9.5 g
Tips:
- For a sweeter muffin, add 1/4 cup of honey or maple syrup to the batter.
- For a more flavorful muffin, add 1 teaspoon of vanilla extract or almond extract to the batter.
- To make the muffins even healthier, add 1/2 cup of chopped walnuts or pecans to the batter.
- For a gluten-free version of the muffins, use gluten-free flour.
- To make the muffins vegan, use a flax egg instead of a regular egg.
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months.
Conclusion:
These whole wheat bran muffins are a delicious and healthy breakfast option that can be enjoyed by people of all ages. They are easy to make and can be customized to your own liking. So next time you're looking for a quick and easy breakfast, give these muffins a try!
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