How to make bran muffins healthy(2-Steps Easy Recipe)

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These very healthy bran muffins are extra delicate, soggy, and ideal for breakfast!

The most important question is

What Makes these Bran Muffins Healthy?

If you’re interested in the stats, these Healthy Bran Muffins are a great source of fiber, vitamin B, Iron, Magnesium, and Manganese.

And if you aren’t interested, well, all you need to know is that these bran muffins are made with wholesome ingredients, packed with flavor, and are something you can feel good about.

bran muffins healthy Ingredients:

The flour: The recipe works with spelt flour, white flour, or oat flour. On the off chance that you’d favor flourless biscuits made with almond feast, attempt these Keto Muffins.

The wheat chips: Pretty much any grain piece oat will work here. I purchase Whole Foods brand, since it’s liberated from high fructose corn syrup. All-Bran chips or Trader Joe’s Organic Bran Flakes are likewise fine to utilize.

For gluten free muffins, corn chips work rather than wheat oats. I haven’t attempted buckwheat chips yet. Oat grain chips can be utilized for wheat free biscuits.

The sugar: You can utilize your number one granulated sugar here, including customary sugar, coconut sugar or date sugar, or granulated erythritol for sugar free muffins.

Healthy Bran Muffins

To add sustenance and flavor, I use blackstrap molasses as the fluid sugar, which is high in iron and calcium. Nonetheless, you can sub unadulterated maple syrup, agave, honey, or keto syrup whenever wanted.

The yogurt: This really needn’t bother with to be yogurt. I’ve made them with fruit purée, broiled pounded yam, veggie lover yogurt, or squashed banana (great!).

The most popular choice is to add half a cup of raisins for raisin bran muffins. Or throw in a handful of shredded coconut, 1-2 tbsp flax or chia seeds, or press a few blueberries into the top of each muffin before baking.(It’s up to you to choose the toppings you want).

These muffins are made with super wholesome ingredients so let’s chat about the ones I’d like to highlight:

Whole wheat pastry flour is used. My favorite kind is from Bob’s Red Mill. You could also use white whole wheat flour with great results.

Wheat bran provides a good amount of fiber, but I’m certain you could also use oat bran if that’s what you have available. You can purchase wheat bran here, as sometimes it can be tricky to find.

Applesauce: This helps to add moisture to the muffins. I think using mashed banana would also work well.

Blackstrap molasses: I didn’t realize how nutritious blackstrap molasses was until I started using it a few years ago. In fact, it’s healthiest form of molasses and contains the most vitamins and nutrients. Plus, the blackstrap molasses adds so much delicious flavor to these muffins — they almost taste like gingerbread muffins. Also, did you know that 1 tablespoon of molasses provides nearly 20% of your daily iron needs + a good amount of potassium and magnesium? I’m NOW obsessed.

Virgin coconut oil: I love using virgin coconut oil for flavor and to keep this recipe dairy free. However, you can also use melted butter or vegan butter.

bran muffins healthy Instructions:

  • Preheat oven to 350°F (176ºC). Line a standard 12-cup muffin pan with paper liners.
  • Spread bran flakes on a baking sheet in an even layer and toast in oven for 6 minutes, stirring halfway through; let cool.
  • Bring dates and orange juice to a simmer in a saucepan over medium-high heat, reduce to medium-low and cook until juice has been absorbed, about 10 minutes.
  • Meanwhile, process bran cereal in a food processor until finely ground into a flour. Add toasted bran flakes, flour, baking powder, baking soda, and salt. Process bran mixture to combine; transfer to a bowl.
  • Add cooked dates and coconut oil to now empty food processor and puree. Add buttermilk, eggs, molasses, vanilla, and zest and pulse until combined, about 10 pulses.
  • Pour date mixture over bran-flour mixture and stir just until combined; fold in walnuts. Divide batter between paper-lined wells.
  • Bake muffins until a toothpick inserted into the centers comes out clean, about 25 minutes. Cool muffins in pan 2 minutes, then transfer to a wire rack to cool completely.

bran muffins healthy Storage:

The bakery style muffins can be left out for a day, loosely covered so extra moisture has a way to escape, ensuring the baked goods won’t get soggy.

For longer storage, leftovers can also be stored in an airtight container in the freezer for a month or two.

bran muffins healthy Tips and Tricks:

  • You’ll want to soak the bran before you include it in your batter. We’re only soaking it for 10 minutes
  • in this recipe, but you could soak it longer, if you need to. But I wouldn’t suggest skipping this step
  • as you need to soften the bran.
  • In order to have tender muffins, don’t overmix the batter. You only want to stir the batter until is just combined, but don’t go overboard.

What to have with these bran muffins healthy:

The Muffins goes well with Healthy Carrot Orange Juice ,How to Make Healthy Green Smoothie,or some Ginger Turmeric Carrot Shot.


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Difficulty: Beginner Prep Time 30 min Cook Time 20 min Total Time 50 mins Calories: 168 Best Season: Suitable throughout the year



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  1. In a large bowl, soak bran flakes in the milk for half an hour. Then preheat the oven to 400 F

  2.  Whisk all remaining ingredients into the bowl to form a batter. Portion into lined muffin tins, and bake on the center rack for 20 minutes

Nutrition Facts

Amount Per Serving
% Daily Value *
Total Fat 7g11%
Cholesterol 16.3mg6%
Sodium 262mg11%
Total Carbohydrate 25g9%
Sugars 8.9g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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