Bran Muffins
Breakfast has never been better with these delicious easy moist Bran Muffins with carrots, apples, and walnuts. Bake up a batch today and get ready to lavish in the compliments.
Servings 12 muffins
Calories 250kcal
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 1/2 cups bran cereal not flakes
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 large egg warmed to room temperature
- ⅔ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 apple peeled and grated
- 1 carrot peeled and grated
- 1 cup chopped walnuts
Instructions
- Preheat oven to 375 degrees. Line a 12-count muffin tin with papers.
- Whisk together the flour, baking soda, baking powder, and salt in a small bowl; set aside.
- In a large mixing bowl, soak the bran cereal in the buttermilk for 10 minutes.
- Add the vegetable oil, egg, brown sugar, vanilla, apples, carrots, and walnuts. Stir to roughly combine. Add the flour mixture and stir just enough to combine.
- Divide batter evenly into the paper liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins for 5 minutes before removing them from the pan to a wire cooling rack.
Notes
- Line the cupcake muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes
- Use a bran cereal with wheat bran as its main ingredient.
- Warm your egg to room temperature. It makes it easier to combine.
- Applesauce can be substituted for the grated apple.
- Try adding raisins, blueberries, or bananas.
- Stir the batter just until combined. Overmixing can make the muffins dense and rubbery.
- Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out clean with just a few moist crumbs.
- Fully cool the muffins before storing them in an airtight container at room temperature for 2 days or up to 5 days in the fridge.
- Freeze for up to 2 months in a sturdy freezer container. Thaw in the refrigerator overnight.
Nutrition
Calories: 250kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 16mg | Sodium: 277mg | Potassium: 215mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1048IU | Vitamin C: 3mg | Calcium: 99mg | Iron: 2mg