Honey Bran Muffins
Moist, lightly sweet, and outrageously delicious. These fiber-packed honey bran muffins are a healthy snack you'll want to eat.
Servings: 12
Equipment
- 12 silicone or paper muffin liners use silicone to prevent sticking
- 1 large cookie scoop optional
Ingredients
Dry Ingredients
- ¾ cup wheat bran
- 1 ½ cup whole wheat all-purpose flour spooned and leveled
- ¼ cup ground flaxseed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp salt
Wet Ingredients
- ¾ cup milk
- ⅓ cup plain greek yogurt I used non-fat
- ¾ cup honey
- ¼ cup olive oil
- 2 tsp vanilla extract
- 1 Tbsp apple cider vinegar
Instructions
- Position your oven rack to the middle and pre-heat to 350 F. Line a muffin tray with silicone or paper liners and set aside.
- In a large mixing bowl, whisk together dry ingredients.
- In another large mixing bowl, whisk together all wet ingredients until completely smooth. Make sure to scrape any honey off the bottom of the bowl while whisking.
- Add dry ingredients to wet ingredients. Mix together with a wooden spoon or spatula until just combined. Be careful not to over-mix!
- Spoon muffin batter into prepared muffin pan. I use a large cookie scoop for this step for less mess.
- Bake muffins for 18-22 minutes, or until the tops are set. Your honey bran muffins are done cooking when a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. Let your muffins cool in the pan for 5-minutes before transferring to a wire rack.
Nutrition
Serving: 1muffin | Calories: 196kcal | Carbohydrates: 33g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 2mg | Sodium: 188mg | Potassium: 169mg | Fiber: 4g | Sugar: 19g | Vitamin A: 27IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 1mg