Description
Grandma’s Healthy Bran Muffins are wholesome, moist, and naturally sweetened muffins made with whole grains and enriched with blackstrap molasses and applesauce. Perfect for a nutritious on-the-go breakfast or snack, these muffins are easy to prepare and freezer-friendly, offering delightful flavors and a tender crumb in every bite.
Ingredients
Scale
Dry Ingredients
- 1 cup wheat bran
- 1 1/2 cups whole wheat pastry flour or white whole wheat flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
Wet Ingredients
- 1/4 cup brown sugar (or substitute coconut sugar)
- 1/4 cup blackstrap molasses
- 1/3 cup unsweetened applesauce
- 2 eggs, at room temperature
- 3/4 cup unsweetened vanilla almond milk (or milk of choice)
- 1 tablespoon apple cider vinegar
- 1/3 cup melted coconut oil (or melted butter or vegan butter)
Optional Mix-ins
- 1/2 cup raisins
- 3/4 cup fresh or frozen blueberries
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 400 degrees F. Line a 12-cup muffin tin with 10 liners only and spray the inside of the liners with nonstick cooking spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine wheat bran, whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
- Mix Wet Ingredients: In another large bowl, whisk together brown sugar, blackstrap molasses, unsweetened applesauce, eggs, almond milk, and apple cider vinegar until the mixture is smooth and creamy.
- Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredients and gently fold with a spatula until just combined to avoid overmixing.
- Add Fat and Mix-ins: Stir in the melted and cooled coconut oil (or butter/vegan butter) until just combined. If desired, fold in optional mix-ins like raisins, blueberries, or walnuts.
- Fill Muffin Liners and Bake: Divide the batter evenly into the 10 prepared muffin liners. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean or with just a few crumbs attached.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. They are best served warm with a pat of butter on top.
Notes
- These bran muffins are inspired by a traditional grandma’s recipe with a healthier twist using whole grains and natural sweeteners.
- Applesauce helps keep the muffins moist while blackstrap molasses adds a rich, deep sweetness and iron content.
- Use your preferred milk or butter substitute to make the recipe dairy-free if desired.
- Muffins are freezer friendly; store them in an airtight container for up to 3 months.
- Do not skip spraying the muffin liners as bran can stick easily, resulting in difficult removal.
Nutrition
- Serving Size: 1 muffin
- Calories: 211 kcal
- Sugar: 8.7 g
- Sodium: 230 mg
- Fat: 8.7 g
- Saturated Fat: 6.5 g
- Unsaturated Fat: 2.2 g
- Trans Fat: 0 g
- Carbohydrates: 28.7 g
- Fiber: 5 g
- Protein: 4.4 g
- Cholesterol: 37 mg
