Healthy Bran Muffins
Healthy Bran Muffins
These Healthy Bran Muffins are both delicious, healthy and a great source of fiber plus they make the perfect grab and go breakfast!
These healthy bran muffins have all the goodness without the guilt. The relatively small amount of sugar together with the molasses adds colour to the bran muffins without making them too sweet making them much more suitable as a healthy breakfast option.
What's Needed For These Healthy Bran Muffins
Flour – Plain Flour and Whole Wheat Flour
Wheat Bran – Is an important ingredient for these muffins, giving a lovely bran flavour as well as adding lots of fiber
Eggs – Binds the muffins all together, while adding some moisture.
Vegetable Oil – Preferably one with a neutral flavour. This adds the fat component and moisture to the muffin.
Sugar – Sweetens the muffin
Molasses – Adds the lovely golden colour
Baking Soda – Gives a gentle lift
Flavouring – Ground Cinnamon, Vanilla Extract and Salt adds flavour.
Buttermilk – Adds moisture and flavour.
Raisins, Pecans or Walnuts and Toasted Coconut Flakes are all delightful extras which makes these muffins so luxurious.
Pumpkin Seeds and Flaked Almonds for the topping
- 2 regular-sized muffin tins
- 2 Large Eggs
- 1 Cup Brown Sugar
- 1/4 Cup Molasses
- 3/4 Cup Oil
- 2 Cups Buttermilk
- 1 Tsp Vanilla Extract
- 1 Cup Cake Flour
- 1 Cup Whole Wheat Flour
- 11/2 Cups Wheat Bran
- 2 Tsps Ground Cinnamon
- 3 Tsps Bicarbonate of Soda
- 1/2 Tsp Salt
- 1 Cup Raisins
- 1/2 Cup Coconut Flakes (Toasted)
- 1/2 Cup Walnuts (Chopped)
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Preheat oven to 180°C.
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Beat eggs and sugar until light and creamy.
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Add molasses and oil and continue beating.
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Add buttermilk and vanilla extract and beat well for a few more minutes.
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Fold in the dry ingredients (flours, bran, ground cinnamon, bicarbonate of soda and salt) and mix well.
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Fold in the raisins, toasted coconut flakes, and chopped walnuts.
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Spoon the batter into prepared muffin pans filling almost to the top.
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Top with pumpkin seeds and flaked almonds.
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Bake for 15-20 minutes or until a toothpick inserted into the centre of a muffin comes out clean.
Tips
No Buttermilk., just make your own by substituting 1 cup of whole milk with 1 tablespoon vinegar or lemon juice. Then gently stir the mixture and let it sit for about 5 minutes before using.
In order to have tender muffins, don’t over mix the batter. You only want to stir the batter until is just combined.
These bran muffins are delicious with raisins in them but sultanas, dried currants or dried cranberries are all delicious substitutes for the raisins.
If the raisins seem dry, plump them up before adding them to the batter by combining it with 3 teaspoons of water in a small microwave-safe bowl. Cover with plastic wrap and microwave on high for 1 minute. Remove and allow to cool for at least 5 minutes, before adding it to the recipe ingredients.
These muffins freeze well. Allow the muffins to cool completely, then freeze in a zip lock bag or airtight container.
The muffins can also be stored in an airtight container or zip lock bag in the refrigerator for about 3-5 days.
