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
- 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
- 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.
- Try adding chopped apple, banana, or berries to these muffins.
- Substitute pecans or almonds for the walnuts, or leave the nuts out entirely.