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Maple Bran Breakfast Muffins with Crunch are a simple, hearty breakfast bake with wholesome ingredients and a light sweetness. Perfect for meal prep mornings or an easy grab-and-go option.
Maple Bran Breakfast Muffins with Crunch are soft, hearty, and easy to make with simple pantry ingredients. A great make-ahead breakfast option for busy mornings.
Maple sugar, wheat bran, and crushed Weetabix goodness for Breakfast, what more do you need?
Why you will love and enjoy these Maple Bran Breakfast Muffins with Crunch
- They’re quick to mix and bake, no fuss or complicated steps
- Hearty enough to keep you full through the morning
- Easy to tweak with what you already have at home
Maple Bran Breakfast Muffins with Crunch
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 21 depending on size 1x
- Category: Breakfast and Brunch
- Method: Easy baking
Description
These Maple Bran Breakfast Muffins with Crunch are the kind of thing you make once and then keep coming back to. They’re soft, lightly sweet, and just hearty enough to feel like a proper breakfast.
Ingredients
- 2 cups – 500 ml unsweetened almond milk
- 1 tbsp – 25 ml vinegar
- 1 cup maple sugar (or brown sugar)
- 3 large eggs
- 1/4 cup canola oil (or any neutral oil)
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 cup wheat bran
- Pinch of salt
- 2 1/2 tsp bicarbonate of soda
- 3 crushed Weetabix (about 1 1/2 cups)
- Crushed pistachios, optional
Instructions
- First, stir together the 500 ml unsweetened almond milk and 25 ml vinegar in a small jug to make a quick buttermilk.
- Let it sit for about 5 minutes while you get everything else ready.
- Preheat your oven to 350⁰F (180⁰C) and line a muffin tray with 21 cases.
- In a large mixing bowl, beat the 1 cup of maple sugar, ¼ cup of canola oil, and 3 large eggs with a handheld mixer until it looks creamy and a bit lighter in colour.
- Pour in the almond milk and vinegar mixture and give it a quick mix.
- Add the dry ingredients straight into the bowl: 1½ cups all-purpose flour, 1½ cups whole wheat flour, 1 cup wheat bran, a pinch of salt, and 2½ tsp bicarbonate of soda.
- Mix until just combined, don’t overmix or they’ll turn dense.
- Fold in the 3 crushed Weetabix (about 1½ cups). The batter will look thick and slightly textured; that’s normal.
- Scoop the mixture into the muffin cases using a ¼ cup measure. This keeps them even and saves guesswork.
- If you like a bit of crunch, sprinkle crushed pistachios on top of some or all.
- Bake for 15 to 18 minutes, or until a skewer inserted in the centre comes out clean. Mine are usually done right around 16 minutes.
- Let them cool for a few minutes before moving to a rack.
- They’re quite soft when hot, so give them a minute.
Notes
Created, prepared, tried, and tested by Esme Slabs: SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Additional Information
- Can this be frozen? Yes, they freeze really well. Let them cool completely, then store in an airtight container or freezer bag for up to 2 months.
- How to store: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before eating for the best texture.
Substitutions
- Almond milk: Use dairy milk or oat milk
- Maple sugar: brown sugar or coconut sugar
- Canola oil: melted butter or sunflower oil
- Whole wheat flour: replace with more all-purpose flour if needed
- Wheat bran: oat bran works well
- Weetabix: substitute with crushed bran flakes or a similar cereal
- Pistachios: walnuts or skip entirely
These Maple Bran Breakfast Muffins with Crunch lean more toward a wholesome, filling bite than a sweet treat. They’re simple to mix and don’t need anything fancy. Curious how they turn out with your pantry swaps?
These Bran Breakfast Muffins with Crunch offer a balanced, filling option that fits into everyday routines without extra effort. They’re easy to prepare, store well, and deliver a steady texture that makes them a reliable choice for breakfast or snacks
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