These bran muffins are one of the most popular recipes I’ve ever made.
They are full of healthy goodness: whole wheat flour, applesauce and bran. But they also don’t have any weird ingredients that I don’t usually have on hand.
These can be frozen and make for a super easy, fast and still healthy breakfast. My husband get downright giddy when I make them because he values sleep over having time for breakfast (he’s a grab and go guy), and he loves to have something far superior to his usual granola bar.
The batter can even be kept in the fridge for up to a whole month, for when you have time in the morning to bake a batch of fresh muffins! We’ve done this several times and no one gets sick of having these muffins several days in a row.
Even my kids LOVE these muffins. They don’t just pick at them like most things. They not only eat them, but they get excited when they know I am making them.
So, if you’re looking for a healthy and quick breakfast, you should so give these a try! Trust me, they are GOOD!
- 2 cups wheat bran flakes
- 1 cup bran buds or all-bran
- 1 cup boiling water
- 2 cups buttermilk
- 4 tablespoons butter, melted
- 1/4 cup applesauce
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups whole wheat flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Preheat oven to 375 degrees and prepare 2 muffin tins by spraying with cooking spray or using liners.
- Place the wheat bran flakes and bran buds or all-bran in a large bowl and add boiling water.
- Mix well and then continue stirring occasionally as the mixture cools to room temperature. It should become very thick.
- Once it is cool, add buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well.
- Add flour, baking soda and salt. Mix well to combine all the ingredients.
- Divide between the prepared muffin tins, filling about 3/4 full.
- Bake for 14-16 minutes or until a toothpick comes out clean or with a few moist crumbs.
This batter can be made ahead of time and kept in the refrigerator in an airtight container for up to 30 days. The cooked muffins can also be placed in a freezer ziptop bag and then defrosted for a quick breakfast.
Adapted from Mel's Kitchen Cafe