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Moist, High-Fiber Bran Muffins (Freezer-Friendly)

Two moist bran muffins on a white plate, one cut in half showing the texture and raisins.
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Bake a batch of these homemade bran muffins for a moist, high-fiber breakfast or snack. This simple recipe is perfect for meal prep and freezes well for busy mornings.

Ingredients

Scale
  • 1 1/2 cups wheat bran
  • 1 cup boiling water
  • 1 cup buttermilk
  • 1/2 cup packed brown sugar
  • 1/4 cup unsweetened applesauce
  • 1 large egg
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins or chopped apple (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, combine the wheat bran and boiling water. Let this mixture sit for 10 minutes to soften the bran.
  3. Stir the buttermilk, brown sugar, applesauce, egg, and vanilla extract into the bran mixture until combined.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix only until just combined. Do not overmix. Fold in raisins or chopped apple, if using.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a freezer-friendly option, cool the muffins completely, then wrap individual muffins tightly in plastic wrap before placing them in a freezer-safe bag. They keep well for up to three months.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • You can substitute oat bran for wheat bran, but the texture may vary slightly.

Nutrition

Find it online: https://fooddexterity.com/moist-bran-muffins-recipe-high-fiber/