moist bran muffins

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

Bran Muffins

Cooking spray

milk

wheat bran

flour

baking powder

baking soda

salt

cinnamon

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.

This bran muffin recipe is a wholesome classic that’s anything but boring! The muffins are soft, moist, and hearty, with a lightly sweet flavor and a tender crumb throughout.

Moist Bran Muffin Recipe

whole wheat flour (also called wholemeal flour)

tsps baking powder

½ tsp baking soda

1½ tsps ground cinnamon

light brown sugar

tbsps blackstrap molasses

applesauce

milk (room temperature)

vegetable oil

raisins (optional (see note 3))

Preheat your oven to 425°F (220°C) conventional (see note 1 if using a convection oven) and line a 12-hole standard muffin tray with muffin liners. Set aside.

In a medium bowl, sift together the wheat bran, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Whisk to combine and set aside.

In a large bowl, whisk together the light brown sugar, blackstrap molasses, egg, applesauce, vegetable oil, and milk until well combined.

Add the dry ingredients to the wet ingredients and gently fold until just combined (do not overmix).

If using, gently fold through the raisins until just combined. Do not overmix.

Divide the batter evenly between the muffin liners.

Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (180°C) and bake for a further 8–10 minutes, or until a toothpick inserted into the centre comes out clean or with a few moist crumbs.

Allow the muffins to cool in the tray for 15 minutes before transferring to a wire rack to cool completely. Enjoy!

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Bran Muffins

Moist Bran Muffin Recipe

Top 2 moist bran muffins recipes from across the web

The most viewed moist bran muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Bran Muffins

Moist Bran Muffin Recipe

The most viewed moist bran muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine