Bran Muffins

Bran Muffins

Prep Time: 15 minutes (including a 10-minute rest)

Cook Time:  26–32 minutes

Servings: 6 jumbo muffins or 12 standard muffins

Ingredients

Bran muffin base 

• 1 cup (60 g) wheat bran 

• 1 cup (120 g) all purpose flour

• 1 tsp baking soda 

• ¾ tsp baking powder

• 1 tsp kosher salt 

• 2 large eggs, room temperature 

• ⅓ cup neutral oil or melted butter 

• ½ cup (75 g) coconut sugar (sub brown sugar)

• 1 cup plain greek yogurt, room temperature

• ¾ cup milk, room temperature

• 2 tbsp honey

• 1 tsp vanilla extract 

Optional add-ins

• 1 tsp ground cinnamon

• ½ tsp ground nutmeg, cardamom, and/or ginger

• ¼ cup chopped nuts

• ¼ cup chopped dates

• 1-2 tbsp orange zest 

• 1 banana, mashed 

• ¼ - ½ cup fruit jam

Directions

1. Preheat the oven to 350°F. Lightly grease a jumbo 6-muffin tin or a standard 12-muffin tin.

2. In a medium bowl, whisk together the wheat bran, flour, baking soda, baking powder, salt, and any dry spices until well combined.

3. In a large bowl, whisk the eggs, oil (or melted butter), and coconut sugar until smooth and slightly lightened. Whisk in the Greek yogurt, milk, honey, vanilla, and any orange zest or mashed banana (if using) until combined.

4. Fold the dry ingredients into the wet until just incorporated and no flour streaks remain. Gently fold in any nuts or dried fruit.

5. Allow the batter to rest at room temperature for 10 minutes. This allows the bran to hydrate, resulting in a more tender crumb and better rise.

6. Scoop the batter evenly into the prepared tins. If adding jam, fill each tin halfway, add a spoonful of jam, top with more batter, and finish with a small swirl of jam on top.

7. Bake for 25–32 minutes, until the tops bounce back when lightly touched and a toothpick inserted into the center comes out clean.

8. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.