Healthy buttermilk bran muffins are a high fiber breakfast or snack packed with dried fruit and nuts. Healthy never tasted so good!
healthy buttermilk bran muffins are habit forming!
I’ve been making bran muffins for as long as I can remember, and at this point, if a muffin doesn’t have bran in it it just feels like it’s missing something.
what is bran?
- Bran is the outer husk of the grain ~ the healthiest part, full of fiber, vitamins, and minerals. Sadly, it’s often tossed away when grains are milled into flour.
- You can buy wheat bran and oat bran in most supermarkets, and I recommend keeping both on hand for quick muffins like these.
- Both brans are helpful with maintaining good digestion, and controlling blood pressure and cholesterol levels.
I like to use a combination of oat and wheat bran in these healthy buttermilk bran muffins
I love to mix oat and wheat bran together in recipes. The oat bran gives these muffins a tender texture and a touch of sweetness.
buttermilk is key, but what if you don’t have any?
No worries, you can make a good buttermilk alternative from scratch. Simply add a tablespoon of fresh squeezed lemon juice to a cup of whole milk. Stir, and let sit on the counter for 15 minutes.
can you freeze bran muffins?
Buttermilk bran muffins freeze beautifully, so you can put them in a zip lock baggie and pull them out anytime for a quick healthy snack. You can reheat leftover muffins in the microwavefor 15 seconds for that ‘just out of the oven’ taste.
Other healthy morning recipes
- Paleo Fruit and Nut Bread
- Toasted Muesli
- Oat Bran Power Bowl
- Easy Oat Muffins with Cinnamon Sugar
- Spiced Vanilla Pear Oatmeal
- 7 Grain Pumpkin Chocolate Chip Muffins
Buttermilk Bran Muffins
Ingredients
- 1/2 cup unprocessed wheat bran
- 1/2 cup oat bran
- 1 cup buttermilk
- 4 tablespoons unsalted butter, at room temperature
- 1/4 cup light brown sugar, lightly packed
- 2 extra-large eggs, at room temperature
- 6 tablespoons unsulphured molasses
- 1/2 teaspoon pure vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350F. Line muffin tin with paper liners.
- Mix the brans with the buttermilk and set aside.
- In a large mixing bowl, cream the butter and sugar until fluffy.
- Add in the eggs, one at a time. Then the molasses and vanilla and blend it well.
- Fold in the bran/buttermilk mixture along withthe dried fruit and nuts.
- In another bowl sift the flour, baking powder, baking soda, and salt together.
- Mix the dry into the wet until just incorporated, don’t over mix.
- Fill 10 muffin cups and bake at 350 for about 20-25 minutes until a toothpick comes out clean.
Notes
- Try adding chopped apple, banana, or berries to these muffins.
- Substitute pecans or almonds for the walnuts, or leave the nuts out entirely.
Nutrition
The recipe calls for 12 tsp of vanilla! I assume this is supposed to be 1/2 tsp?
Correct, and corrected 🙂
These are sooo good! I didn’t have wheat bran on hand but did have some ground flax meal. I figures they were similar in consistency so I subbed it and it worked! Delicious!
That’s great to know, I’ve always got flax seeds around, I’ll try grinding them and using in these muffins 🙂
“Mix the brans with the buttermilk and set aside.”
When do you add it to what? There is no indication of what to do with the bran in the instructions
That’s in step 5.
These are sooooo good. I filled the muffin cups too much so only got 7 muffins. DEEEEEEEEELISH
These look and sound wonderful!
I hope you find your original recipe. I often spend hours in search of a particular recipe! These muffins look and sound delicious!
like like…love…these are perfect…and with a great rise! That Ina is pretty darn good! ha ha 🙂
I should make these muffins for my daughter. They look delicious with that swipe of butter. We’re going to Ireland next month…and I think I am the most excited right now about the fabled Irish breakfasts!
BTW, you asked about cherry pitting. I just cut them in half and unhinge the seed. It did look like I used whole cherries but they were halves. I don’t have one of those cool cherry pitters!
Im not a big muffin maker but may well have to change my habits for these! The look like they have the most perfect texture and so comfortingly scrummy 🙂
oh sue, i think i’ll be able to veganize these! they sure look yummy. on our little san diego trip it included a free breakfast too. usually i’m so disappointed in these things but this time it was a real winner. it was breakfast in bed! i know. room service through travel zoo, who knew?
xo