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Moist, Healthy Honey Bran Muffins

Two golden brown, moist bran muffins sitting on a small white saucer, highlighted by natural sunlight.
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Bake these easy, moist bran muffins sweetened with honey. They are high in fiber, perfect for a quick breakfast, and freeze well for meal prep.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup honey
  • 1 large egg
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 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 it well.
  2. In a large bowl, whisk together the flour, wheat bran, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the honey, egg, milk, oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  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.

Notes

  • For best results and maximum moistness, do not overmix the batter after combining wet and dry ingredients.
  • These muffins freeze well. Cool completely, then place them in a freezer-safe bag for up to three months. Thaw on the counter or briefly microwave before serving.
  • You can substitute oat bran for wheat bran if you prefer.

Nutrition

Find it online: https://devourdish.com/moist-healthy-honey-bran-muffins/