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Honey Bran Muffins with Buttermilk

Close-up of three moist honey bran muffins stacked, showing a golden-brown, glazed top.
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Bake moist, high fiber breakfast muffins sweetened naturally with honey. This easy muffin recipe uses buttermilk for tenderness and is perfect for meal prep.

Ingredients

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  • 1 3/4 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the buttermilk, honey, vegetable oil, and egg until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix just until combined; do not overmix. Fold in the raisins if you are using them.
  5. Divide the batter evenly among the prepared 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 extra moist muffins, you can substitute plain yogurt for half of the buttermilk.
  • These honey sweetened baking muffins freeze well for up to three months. Cool completely, then place in an airtight, freezer-safe container.
  • If you do not have wheat bran, you can substitute oat bran for a similar high fiber breakfast result.

Nutrition

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