Moist and delicious, these easy Wholegrain Bran Muffins are decently healthy too. If you check out the ingredient list for most muffins, you’ll quickly discover that they are with 100% flour, lots of sugar, and often a mountain of buttery crumble, there’s minimal worthwhile nutrition.
On the contrary, Wholegrain Bran Muffins are made with whole wheat flour, all-purpose flour, lots of wheat bran, eggs, yogurt, oil, raisins and a relatively small amount of sugar – much more suitable for a healthy breakfast.
The cool thing about these little guys is that, with all the fiber in they keep you satiated for hours.
Recipe Tips:
- These bran muffins freeze well. Allow the muffins to cool completely, then freeze on a sheet pan, uncovered, for 1 hour. Once frozen, place muffins in a ziplock bag or airtight freezer container. Pull out as many as you want and allow to thaw before serving.
- Golden raisins, dried currants or dried cranberries are all delicious substitutes for the raisins.
- This recipe makes 16 muffins – after I fill the 12-cup muffin tin, pour the rest of the batter into a small greased bread pan and make a little loaf. Freeze and use as a cracker when needed.
- You can make this batter the night before, store it in the fridge then bake up the muffins in the morning.
- The honey-butter glaze is optional, but it’s super delicious and only adds 10 calories per muffin.
Enjoy!
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