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Incredibly Moist Honey Bran Muffins (High Fiber, Freezer Friendly)

Four freshly baked, dark brown bran muffins sitting closely together on a white plate, highlighted by natural light.
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You asked for moist bran muffins, and we delivered! This easy, one-bowl recipe uses honey for natural sweetness and results in hearty, high-fiber muffins that stay soft, making them perfect for your grab-and-go breakfast rotation.

Ingredients

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

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 medium bowl, pour the boiling water over the wheat bran. Let it sit for 5 minutes to soften.
  3. Add the buttermilk, honey, oil, egg, and vanilla extract to the bran mixture. Stir everything together until combined. This is your wet mixture.
  4. In a separate large bowl, whisk together the whole wheat flour, baking soda, and salt. This is your dry mixture.
  5. Pour the wet mixture into the dry mixture. Stir gently until just combined. Do not overmix; a few lumps are fine.
  6. If using raisins, fold them in now.
  7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  8. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture and flavor, you can substitute 1/4 cup of the buttermilk with unsweetened applesauce.
  • These muffins freeze beautifully. Cool them completely, then place them in a freezer-safe bag or container for up to three months. Thaw overnight on the counter or microwave briefly.
  • If you do not have buttermilk, mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.

Nutrition

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