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Moist Honey Bran Muffins with Buttermilk

A stack of three golden brown honey bran muffins, one cut in half showing the moist interior filled with raisins.
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Bake these wholesome, high fiber breakfast muffins sweetened with honey. They stay moist using buttermilk and are perfect for meal prep.

Ingredients

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  • 1 1/2 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. 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, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, honey, vegetable oil, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix only until just combined; do not overmix the batter.
  5. If using, gently fold in the raisins.
  6. Distribute 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.

Notes

  • For extra tenderness, you can substitute plain yogurt for the buttermilk.
  • These muffins freeze well for up to three months. Cool completely, then place in an airtight, freezer-safe bag.
  • If you prefer a sweeter taste, add 1/4 cup of packed brown sugar along with the honey.

Nutrition

Find it online: https://mistyplate.com/honey-bran-muffins-easy-recipe/