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Moist Honey Bran Muffins for Meal Prep

Close-up of a freshly baked honey bran muffin with a sugary, raisin-filled crumb topping sitting on a white plate.
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Make these fiber-rich honey bran muffins using buttermilk for extra moisture. They are perfect for a quick, healthy breakfast on the go and freeze well.

Ingredients

Scale
  • 1 1/2 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup honey
  • 1 large egg
  • 1 cup buttermilk
  • 1/4 cup vegetable oil
  • 1/2 cup raisins (optional)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, and salt.
  3. In a separate medium bowl, whisk the honey, egg, buttermilk, and vegetable oil until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined. Do not overmix; a few lumps are fine.
  5. Fold in the raisins, if you are using them.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra tenderness, you can substitute plain yogurt for the buttermilk, using the same amount.
  • These muffins freeze well. Cool completely, then place them in a freezer-safe bag for up to three months. Thaw overnight on the counter or microwave briefly.
  • If you prefer a less sweet muffin, reduce the honey to 1/3 cup.

Nutrition

Find it online: https://spoonswirl.com/honey-bran-muffins-moist-easy-recipe/