Best Basic Bran Muffin Recipe
Here’s the best basic bran muffin recipe to try. Packed with whole grains and these come out really wonderful. I bake these so often, there’s no need to look at a recipe anymore. My family adores these and so do I. Check out the easy-peasy wholesome recipe and enjoy!
Ingredients
- 1 1/2 cups wheat bran, oat bran probably will substitute fine but, I haven't tried that yet
- 1 cup all purpose flour whole wheat pasty flour may also work for this recipe
- 1 1/8 teaspoon baking powder
- 1 teaspoon baking soda make sure both the powder and soda are fresh for best flavor
- 1/4 teaspoon I used fine sea salt
- 1/4 to 1/2 teaspoon ground cinnamon, this is optional
- 1 cup buttermilk, either the carton or powdered buttermilk mixed with water, to make a non dairy buttermilk, mix 1 cup almond or any non dairy milk with 1 tablespoon apple cider vinegar. Stir well. Let sit for about 5 minutes.
- 3/4 cup light brown sugar, you can use coconut sugar too, for a less sweet muffin, you can cut the sugar to 2/3 cup
- 1/3 cup coconut oil or avocado oil, if using coconut oil, melt and let cool down a bit before adding along with the egg
- 1 large egg, lightly scrambled
- optional add-ins, dried cranberries, raisins, chopped nuts of choice, you pick your favorites. (They tastes so delicious as is though)
Instructions
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1. Preheat oven to 375 degrees. Line a muffin tin with foil or paper liners. Set aside
2. In a large mixing bowl, whisk together all the dry ingredients to get out any clumps. Set aside for just a minute.
3. In a medium mixing bowl, mix the wet ingredients also with a whisk. Now, pour the wet into the dry ingredients. Gently mix to combine using a rubber spatula. Dig down to make sure dry is incorporated into the wet. Try not to overmix. If using any ad-ins, toss in now.
4. Give another mix to combine. Bake for about 14 to 20 minutes. Check after 14 minutes. Muffins should lightly spring back when gently touched on top. You can use a toothpick or skewer to check in the middle of one or two muffins. There should be dry or no crumbs. But, try not to over bake the muffins.
5. Let cool in pan on a wire rack for about 10 minutes. Then, gently take out each muffin and let cool on the wire rack. The muffins taste delicious warm or at room temperature.
Recipe Note: To store the muffins, place in an airtight container on the counter up to 2 days or in fridge up to 4 days. Can be frozen up to a month but each muffin should be wrapped and then placed in a airtight Ziplock bag or freezer safe container. Enjoy!