Ingredients
Scale
- 1 cup toasted wheat bran
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 eggs
- 1 cup milk
- 1/2 cup yogurt or applesauce
- 1/4 cup melted butter or neutral oil
- 1/2 cup raisins or berries (optional)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease wells.
- Whisk dry ingredients together in a large bowl.
- Whisk eggs, milk, yogurt (or applesauce), vanilla and melted butter together in a separate bowl.
- Pour wet into dry ingredients and mix just until combined. Fold in optional mix-ins.
- Divide batter evenly among muffin cups and bake 18-22 minutes until tops are golden and a toothpick tests clean.
Notes
- Toasted bran adds nutty flavor and helps muffins stay moist.
- Do not overmix; batter should be slightly lumpy for tender muffins.
- Store cooled muffins in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 mins
- Cook Time: 18-22 mins
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (60 g)
- Calories: 180 calories
- Sugar: 8 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 40 mg
