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Quick + Easy Bran Muffins


Golden Brown Bran Muffins - Just The Way I Like It

I'm known for saying "I can make that at home" if I am confident that I can make an alternative delicious version that is healthier, at lower cost, and relatively effortless to prepare. Considering all these factors, and a craving for carbs and sweets during my pregnancy, I made a choice to indulge myself by making bran muffins at home with guilt-free ingredients.

What can be better than getting a dose of fiber, along with satisfying a sweet tooth with some honey or maple syrup?

You will need the following utensils in preparation:

  • Muffin tin

  • Two mixing bowls

  • Electric mixer or whisk

  • Oil or spray if needed

  • Measuring utensils

Ingredients:

Yield: 12 muffins

  • 1 cup buttermilk

  • 1/2 cup yogurt (Greek or other)

  • 1 egg

  • 1/3 cup coconut oil or vegetable oil

  • 1/4 cup brown sugar

  • 1 teaspoon vanilla extract

  • 1 1/2 cup bran cereal

  • 1 cup whole wheat flour or all purpose flour

  • 1 1/2 teaspoon. baking powder

  • 1 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1 cup chopped berries, dried fruit or nuts

Directions:

  1. Preheat the oven to 425 degrees. Lightly spray or line one muffin tin, set aside. Some tins do not require the extra coating.

  2. Whisk together the buttermilk, yogurt, egg, oil, brown sugar, and vanilla in a bowl. *

  3. In a separate mixing bowl whisk together the bran, flour, baking powder, baking soda, salt and cinnamon. Gradually pour in the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the berries, dried fruit, or nuts.

  4. Scoop the batter into the prepared pan, dividing evenly between the pockets. Place in the oven and bake for 14-16 minutes or until the tops are golden brown and spring back when touched. Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

*If you are using coconut oil warm the oil up in the microwave for about 15 seconds. Mix the wet ingredients immediately so the oil does not have a chance to cool and harden.

A little extra treat before you eat:

I like to cut my muffin in half and treat myself with a little more honey on each side along with a dab of greek yogurt.

To Store:

1. Place one paper towel at the bottom of your Tupperware storage.

2. Place muffins on top of the paper towel.

3. Place another paper towel on top of the muffins.

Store the muffins at room temperature for optimal taste - they should last for about 5 days depending upon the humidity levels in your kitchen. To make these muffins last longer, store them in the refrigerator. The taste may change slightly but it's better than wasting precious food that you took time to make.

Original Recipe modified from: Life Made Simple


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