Print

Moist Honey Bran Muffins for Easy Meal Prep

Four perfectly baked, dark brown honey bran muffins stacked on a white plate, showing their moist texture.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these wholesome, high fiber bran muffins sweetened with honey. They stay moist thanks to buttermilk and are perfect for a quick breakfast on the go.

Ingredients

Scale
  • 1 3/4 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup raisins (optional mix-in)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the honey, vegetable oil, egg, and buttermilk until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. If using, fold in the raisins.
  6. Divide the batter evenly among the 12 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 5 minutes before transferring them to a wire rack to cool completely.
  9. Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Notes

  • For extra tenderness, you can substitute plain yogurt for the buttermilk.
  • If you prefer a sweeter muffin, add 1/4 cup of packed brown sugar to the wet ingredients.
  • These whole grain muffins freeze well. Wrap individually before placing them in a freezer bag for up to 3 months.
  • This recipe makes a great kid friendly muffin option when you omit the raisins.

Nutrition

Find it online: https://savorsensations.com/honey-bran-muffins-moisture-secret/