Description
Get the health benefits of this delicious fiber-rich bran muffins recipe in a few easy steps. They’re perfect for breakfast or a satisfying snack!
Ingredients
Units
- 1 1/2 cups wheat bran
- 1 cup buttermilk
- 2/3 cup brown sugar
- 1/3 cup olive oil
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut flour + 2 tbsp water (or substitute with almond flour, or omit)
- 1 cup all-purpose flour (or gluten-free ap flour, or whole wheat flour; measure spoon and level method)
- 1/2 teaspoon baking soda
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup raisins
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
- Mix wheat bran and buttermilk together in a medium bowl; let stand for 10-15 minutes.
- In a large bowl, beat brown sugar, olive oil, egg, and vanilla extract until light and fluffy.
- Stir the hazelnut flour (or almond flour) and 2 tablespoons water mixture into the sugar and egg mixture.
- Add the wheat bran mixture to the sugar and egg mixture and stir well.
- Sift flour, baking soda, baking powder, and salt together over the wet ingredient mixture, then stir until just blended.
- Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven for 15 to 18 minutes or until a toothpick comes out clean. Transfer to a wire rack to cool completely.
Notes
You can omit the nut flour from this recipe. If you do that, also omit the 2 tablespoons of water.