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Moist Honey Bran Muffins for Breakfast on the Go

Close-up of a perfectly baked, golden brown honey bran muffin catching the sunlight.
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Make these wholesome, high fiber bran muffins sweetened with honey. They stay moist thanks to buttermilk and are perfect for meal prep.

Ingredients

Scale
  • 1 3/4 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup honey
  • 1/4 cup melted unsalted butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 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 it well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, baking powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, honey, melted butter, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. If using, fold in the raisins.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, substitute molasses for half of the honey.
  • These yogurt muffins freeze well. Wrap cooled muffins individually in plastic wrap and place them in a freezer bag for up to three months.
  • 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://delishdiarist.com/honey-bran-muffins-easy-recipe/