Bran Muffins

Healthy Bran Muffins

Hard to get in greens and fiber in Spain. So looking for yummy recipes that feel good to eat at home. I haven’t tried to feed the Young Adults with this yet.

**I add Chocolate chips!! haha (healthy? ~mostly)

The metric that Sally adds to her recipes is super helpful to me. I Measure most everything on a scale.

Sally’s Baking Addiction

Ingredients

• 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)

• 1 cup (52g) wheat bran

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1 large egg, at room temperature

• 1/2 cup (170g) honey or pure maple syrup

• 1/3 cup (75g) coconut oil, melted

• 1/3 cup (80g) unsweetened applesauce, at room temperature

• 1 teaspoon pure vanilla extract

• 1 cup (240ml) nondairy milk* (or dairy milk), at room temperature

• 2/3 cup (about 100g) raisins*

• Instructions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.

  2. Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.

  3. Whisk the egg, honey, melted coconut oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Switch to a rubber spatula or wooden spoon and fold in the raisins (or other add-ins).

  4. Spoon the batter evenly into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

  5. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.