Description

These Grandma’s Healthy Bran Muffins are wholesome and delicious, made with whole grains like wheat bran and whole wheat pastry flour. Moistened with applesauce and sweetened naturally with blackstrap molasses and brown sugar, these muffins are perfect for a nutritious breakfast or snack. They include optional add-ins like raisins, blueberries, or walnuts for extra texture and flavor, and are freezer friendly for convenience.

Ingredients

Scale

Dry Ingredients

1 cup wheat bran
1 1/2 cups whole wheat pastry flour or white whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon

Wet Ingredients

1/4 cup brown sugar (or substitute coconut sugar)
1/4 cup blackstrap molasses
1/3 cup unsweetened applesauce
2 eggs, at room temperature
3/4 cup unsweetened vanilla almond milk (or milk of choice)
1 tablespoon apple cider vinegar
1/3 cup melted coconut oil (or melted butter or vegan butter)

Optional Mix-ins

1/2 cup raisins
3/4 cup fresh or frozen blueberries
1/2 cup chopped walnuts

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Instructions

Preheat and Prepare Muffin Tin: Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with only 10 liners, then spray the inside of these liners with nonstick cooking spray. This step ensures the muffins don’t stick and helps with easy removal.
Combine Dry Ingredients: In a large bowl, whisk together the wheat bran, whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon until evenly mixed. Set this mixture aside while preparing the wet ingredients.
Mix Wet Ingredients: In another large bowl, combine the brown sugar, blackstrap molasses, unsweetened applesauce, eggs, unsweetened vanilla almond milk, and apple cider vinegar. Whisk these together until smooth and creamy to ensure even sweetness and moisture throughout the batter.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Using a spatula, gently fold until just combined to avoid overmixing, which can make muffins tough.
Add Coconut Oil and Mix-ins: Stir in the melted and cooled coconut oil (or butter) until just incorporated. Then, fold in any optional mix-ins such as raisins, blueberries, or walnuts if desired.
Fill Muffin Liners and Bake: Evenly divide the batter into the 10 prepared muffin liners. Bake in the preheated oven for 15-20 minutes. Check doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.
Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are best enjoyed warm, optionally topped with a little butter.

Notes

These bran muffins are inspired by traditional wholesome recipes from Grandma, combining whole grains and natural sweetness.
Applesauce keeps the muffins moist without added fat.
Blackstrap molasses adds a rich depth of sweetness along with iron and nutrients.
Freezer friendly: store in an airtight container or bag for convenient breakfasts or snacks.
You can swap almond milk with any milk of your choice; similarly, coconut oil can be replaced with butter or vegan alternatives.
Do not skip spraying muffin liners to prevent sticking and ensure ease of removal.

Nutrition

Serving Size: 1 muffin
Calories: 211 kcal
Sugar: 8.7 g
Sodium: 210 mg
Fat: 8.7 g
Saturated Fat: 6.5 g
Unsaturated Fat: 2.2 g
Trans Fat: 0 g
Carbohydrates: 28.7 g
Fiber: 5 g
Protein: 4.4 g
Cholesterol: 37 mg