Description

Grandma’s Healthy Bran Muffins are wholesome, moist, and packed with whole grains. These muffins are sweetened naturally with blackstrap molasses and applesauce, making them a nutritious and delicious breakfast or snack option. Easily customizable with mix-ins like raisins, blueberries, or walnuts, they offer a perfect balance of fiber, protein, and flavor, and are freezer-friendly for convenient on-the-go eating.

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

Prepare Oven and Muffin Tin: Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with only 10 liners, spraying the inside of liners with nonstick cooking spray to prevent sticking. This step is essential for easy removal.
Mix Dry Ingredients: In a large bowl, whisk together the wheat bran, whole wheat pastry flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
Combine Wet Ingredients: In another large bowl, mix the brown sugar, blackstrap molasses, unsweetened applesauce, eggs, almond milk, and apple cider vinegar using a whisk or electric mixer until the mixture is smooth and creamy.
Combine Wet and Dry Mixtures: Add the dry ingredient mixture to the wet ingredients and gently fold with a spatula until just combined, taking care not to overmix to keep muffins tender.
Add Coconut Oil and Mix-Ins: Stir in the cooled, melted coconut oil (or butter alternative) until just incorporated. Fold in any desired optional mix-ins like raisins, blueberries, or walnuts at this stage.
Fill Muffin Liners and Bake: Divide the batter evenly among the 10 prepared muffin liners. Place the tin in the oven and bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs attached.
Cool and Serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. They are best served warm with a little butter on top for extra richness.

Notes

These bran muffins are inspired by traditional wholesome recipes from Grandma, emphasizing whole grains and natural sweetness.
Applesauce adds moisture while keeping the muffins lower in fat.
Blackstrap molasses provides not only sweetness but also richness in minerals and depth of flavor.
Use whole wheat pastry flour or white whole wheat flour to maintain tenderness while keeping whole grain benefits.
Muffins freeze well—wrap individually or store in an airtight container to enjoy later.
Nonstick spray inside liners is critical to prevent muffin sticking.
Feel free to customize with your favorite nuts, dried fruits, or berries for varied flavors.

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: 2.0 g
Trans Fat: 0 g
Carbohydrates: 28.7 g
Fiber: 5 g
Protein: 4.4 g
Cholesterol: 37 mg