Print

The Ultimate Moist & High-Fiber Bran Muffins (Freezer-Friendly)

Close-up showing the moist, crumbly interior texture of a freshly baked bran muffin.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these moist, high-fiber bran muffins using simple ingredients. They are naturally sweetened, freezer-friendly, and perfect for quick, wholesome breakfasts or snacks.

Ingredients

Scale
  • 1 1/2 cups wheat bran
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey
  • 1 large egg
  • 1 teaspoon vanilla extract

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, flour, baking soda, salt, and cinnamon. Whisk these dry ingredients together.
  3. In a separate medium bowl, whisk together the milk, applesauce, honey, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir just until the mixture is moistened. Do not overmix; a few lumps are fine.
  5. Divide the batter evenly among the 12 prepared muffin cups.
  6. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. For freezer storage, cool completely, then place cooled muffins in an airtight, freezer-safe bag or container.

Notes

  • For extra moisture, substitute 1/4 cup of the milk with plain yogurt.
  • These muffins freeze well for up to three months. Thaw overnight on the counter or reheat briefly in the microwave.
  • If you prefer a sweeter muffin, increase the honey to 1/3 cup.

Nutrition

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