cinnamon bran muffins

These moist, old-fashioned Bran Muffins are a quick breakfast or snack -- just like Grandma made them!

Bran Muffins

all-purpose flour

wheat bran

brown sugar

baking powder

salt

cinnamon

eggs

buttermilk

applesauce

molasses

butter, melted

flour

Preheat oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray.

In a large bowl, mix together flour, wheat bran, brown sugar, baking powder, salt and cinnamon.

In a separate bowl, whisk together eggs, buttermilk, applesauce, molasses and butter. Add the wet ingredients to the dry ingredients and mix just until moistened (do not overmix). Fold in raisins, cranberries, or currants.

Pour batter into prepared muffin tins. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

High-protein, high-fiber Bran Muffins made in less than 30 minutes with the BEST flavor and texture. Perfect snack or on-the-go, make-ahead breakfast recipe!

buttermilk (see note)

all bran cereal

all-purpose flour (or whole wheat flour)

sugar (or less to taste)

cinnamon (double

oil (seen note for substitutions)

Preheat oven to 400 degrees and grease a muffin tin

In a medium bowl combine cereal and milk and let sit for 2-3 minutes until cereal is softened.

In a large bowl, whisk together flour, salt, sugar, baking powder, and cinnamon.

Stir egg and oil into milk and cereal mixture.

Add dry ingredients to wet ingredients and stir until combined.

Scoop into 12 muffin cups.

Bake for 18 minutes or until golden brown and a toothpick inserted in the center of the muffins comes out clean.

Serve warm OR cool completely, wrap individually, and store chilled up to 2 weeks.

Fuel your morning with a wholesome bran muffin, packed with the goodness of dates and added sweetness of maple syrup.

Cooking spray

milk

baking soda

Greek yogurt (room temperature)

egg (room temperature)

maple syrup (or honey)

vanilla extract

dates

Preheat oven to 425°F. Lightly coat a 12 cup muffin pan with cooking spray or line with cupcake liners.

In a small bowl, whisk together milk and wheat bran. Allow to soak for 10 minutes.

In a large bowl, whisk the wheat flour, baking powder, baking soda, salt, and cinnamon until combined. Set aside.

After soaking the wheat bran, whisk in the yogurt, egg, maple syrup (or honey), and vanilla until combined. Add the dry mixture to the wet mix and gently fold together until just combined. Coat the chopped dates with 1 tablespoon wheat flour, add to the batter, and fold in. Allow the batter to rest for about 7-10 minutes before adding to the pan.

Divide the batter into the prepared muffin pan, about 1/3 cup each, filling to the top. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 12 minutes or until a toothpick comes out clean from the center. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to continue cooling.

Top 3 cinnamon bran muffins recipes from across the web

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Bran Muffins

Bran Muffins

Bran Muffins

Top 3 cinnamon bran muffins recipes from across the web

The most viewed cinnamon bran muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bran Muffins

Bran Muffins

Bran Muffins

The most viewed cinnamon bran muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine