Bran Muffins

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5 from 21 votes

Fuel your morning with a wholesome bran muffin, packed with the goodness of dates and added sweetness of maple syrup.

Course Breakfast

Cuisine American

Prep Time 12

Cook Time 10

Resting time 10

Total Time 32

Servings muffins

Calories 148kcal

Author Yumna Jawad

Equipment

Parchment Paper Cupcake Liners

Ingredients

Cooking spray
1 cup milk
1 cup wheat bran
1 ½ cups whole wheat flour plus 1 tablespoon for coating dates
2 ¼ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons cinnamon
⅔ cup Greek yogurt room temperature
1 large egg room temperature
½ cup maple syrup or honey
1 teaspoon vanilla extract
⅔ cup chopped dates

Instructions

Preheat oven to 425°F. Lightly coat a 12 cup muffin pan with cooking spray or line with cupcake liners.
In a small bowl, whisk together milk and wheat bran. Allow to soak for 10 minutes.
In a large bowl, whisk the wheat flour, baking powder, baking soda, salt, and cinnamon until combined. Set aside.
After soaking the wheat bran, whisk in the yogurt, egg, maple syrup (or honey), and vanilla until combined. Add the dry mixture to the wet mix and gently fold together until just combined. Coat the chopped dates with 1 tablespoon wheat flour, add to the batter, and fold in. Allow the batter to rest for about 7-10 minutes before adding to the pan.
Divide the batter into the prepared muffin pan, about 1/3 cup each, filling to the top. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 12 minutes or until a toothpick comes out clean from the center. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to continue cooling.

Notes

Storage: After your bran muffins have completely cooled, transfer them to an airtight container and store them at room temperature. If you prefer to warm your bran muffins, you can microwave them for about 15 seconds before eating. They will last about four days when stored at room temperature.

Freezing: Place the cooled muffins in a freezer bag or airtight container and transfer to the freezer. They will keep for up to three months. Thaw at room temperature or warm them in the microwave for about 30 seconds.

Nutrition