Description
Start your day right with these hearty, lightly sweet bran muffins. They’re soft, slightly nutty, and full of fiber to keep you fueled till lunch.
Ingredients
Units
Scale
- 1 1/2 cups wheat bran cereal
- 2 cups unsweetened almond milk + 2 tsp vinegar (let sit 5 mins, or sub 2 cups buttermilk)
- 1/3 cup vegetable oil
- 1 large egg
- 2/3 cup Demerara brown sugar
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tbsp, 12.5 ml baking soda
- 1 tbsp, 12.5 ml baking powder
- 1/2 tsp, 2.5 ml salt
- 1/2 cup raisins, craisins, or any chopped dried fruit
- 1/2 cup oats
- 1/2 cup shredded coconut
- 1/2 cup pecan nuts (or any nut you like)
Instructions
- Preheat your oven to 375°F and grease a 12-cup muffin tin or line with paper liners.
- Mix 1½ cups wheat bran cereal with 2 cups unsweetened almond milk + 2 tsp vinegar in a bowl. Let it sit for 5–10 minutes so it gets slightly thickened.
- In a separate bowl, whisk ⅓ cup vegetable oil, 1 large egg, ⅔ cup Demerara brown sugar, and ½ tsp vanilla extract with an electric mixer until light and frothy.
- Pour the oil/egg mixture into the milk/bran mixture. Give it a gentle stir so everything blends, but don’t overmix.
- In another bowl, combine 1½ cups all-purpose flour, 12.5 ml baking soda, 12.5 ml baking powder, and 2.5 ml salt.
- Add the dry mix to the wet mixture and fold in carefully.
- Add ½ cup raisins, ½ cup oats, ½ cup shredded coconut, and ½ cup pecans.
- Fold lightly until just combined. Batter should be thick but scoopable.
- Spoon the batter into the muffin tins using a ½ cup measure. You’ll get 12 generously sized muffins.
- Bake at 375°F for about 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5 minutes in the tin, then transfer to a wire rack.
Notes
Created, prepared, tried, and tested Esme: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
