These wholesome, fluffy honey bran muffins are sure to become a family favorite!
They’re made with wheat bran, whole wheat flour, brown sugar, honey, yogurt and cinnamon and will become a staple in your meal prep routine.
Even my toddler was grabbing these healthy muffins straight from the pan!
Featured Ingredients
- Oil: I use a neutral oil like avocado (canola would also work).
- Brown sugar: The perfect molasses flavored sweetener for bran muffins.
- Honey: Gives the muffins a nice honey flavor and also adds a nice texture.
- Yogurt: Provides body, moisture and gives the muffins a boost of protein and probiotics.
- Milk: Brings the batter together so it's the perfect texture.
- Vanilla: Flavor, flavor, flavor (as I always say).
- Bran: Wheat bran is what I typically use. It's loaded with fiber!
- Flour: Your favorite all-purpose flour. My favorite is whole wheat pastry flour.
- Leavening agents: Baking powder, baking soda and eggs.
- Cinnamon: To give them a nice warm flavor.
Step-by-Step Instructions
- Preheat the oven to 350 degrees.
- Line a 12-cup muffin tin with muffin liners. Set aside.
- Add the oil, brown sugar and honey to a medium mixing bowl.
- Whisk the ingredients together until light and fluffy.
- Add the eggs and whisk until the mixture is fluffy and pale in color.
- Whisk in the yogurt and milk until well mixed.
- In a separate medium bowl, whisk together the wheat bran, flour, baking powder, soda, cinnamon and salt.
- Use a spatula to mix the dry ingredients into the wet ingredients until just combined.
- Use a cookie scoop to fill the muffin liners almost to the top.
- Bake 17-22 minutes or until just set.
- Let slightly cool, then remove from the muffin tin.
Recipe Substitutions and Alterations
- For the oil: Use unsweetened applesauce for a lower fat version.
- For the sugar: Use dark or light brown sugar or substitute with a non-nutritive sweetener (zero calorie, zero sugar) like Swerve or stevia brown sugar.
- For the honey: Use maple syrup instead.
- For the eggs: Try a flax 'egg' or egg replacer.
- For the yogurt: Use plain or vanilla yogurt (any fat % is fine) - it can be Greek or regular yogurt.
- For the milk: Use any milk of your choice, such as cow's (any fat %), soy, pea, oat, almond, coconut or rice.
- For the bran: Use wheat or oat bran.
- For the flour: Use any baking flour, such as whole wheat, whole wheat pastry (my favorite), whole wheat white, all-purpose or oat flour (or a mixture).
Nutrition Considerations
- To make these gluten free: Use gluten free oat bran and gluten free all-purpose flour.
- Be sure all ingredients you choose are gluten free.
- To make these dairy free: Use dairy free yogurt and milk.
- To make these vegan: Use plant-based yogurt and milk. Use an egg substitute, such as a flax 'egg' or an egg replacer, such as Bob's Red Mill brand.
- To make these nut free: This recipe does not contain nuts.
- Be sure all ingredients you choose are nut free.
- To make these egg free: Use an egg substitute, such as a flax 'egg' or an egg replacer, such as Bob's Red Mill brand.
Storage Tips
- To store for immediate use: Once cooled, seal muffins in a Ziploc bag or airtight container at room temperature up to 5 days.
- To store for later use: Once cooled, seal muffins in a Ziploc bag or airtight container and freeze up to 2 months.
- When ready to use, remove muffins (however many you'd like) from the bag/container and let thaw at room temperature.
- Enjoy within 2 days of thawing.
Muffin recipes to add to your menu:
- Oat Flour Pumpkin Muffins
- Mixed Berry Crumble Muffins
- Banana Crunch Muffins
- Morning Glory Muffins
- Blueberry Date Muffins
- Coffee Cake Muffins with Cinnamon Streusel
Honey Bran Muffins
Easy classic muffins made with wheat bran, whole wheat flour, brown sugar, honey, yogurt and cinnamon.
- Prep Time: 10-15 mins
- Cook Time: 15-20 mins
- Total Time: 25-35 mins
- Yield: Makes 12 muffins 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ½ cup oil or applesauce
- ½ cup brown sugar
- ¼ cup honey or maple syrup
- 2 large eggs
- 1 cup plain Greek yogurt
- 1 cup milk (of choice)
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups wheat or oat bran
- 1 cup flour*
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon coarse salt
Instructions
- Preheat the oven to 350 degrees. Line a 12-cup muffin tin with muffin liners. Set aside.
- Add the oil, brown sugar and honey to a medium mixing bowl. Whisk the ingredients together until light and fluffy. Add the eggs and whisk until the mixture is fluffy and pale in color. Whisk in the yogurt, milk and vanilla extract until well mixed.
- In a separate medium bowl, whisk together the wheat bran, flour, baking powder, soda, cinnamon and salt.
- Use a spatula to mix the dry ingredients into the wet ingredients until just combined.
- Use a cookie scoop to fill the muffin liners almost to the top. Bake 17-22 minutes or until just set. Let slightly cool, then remove from the muffin tin.
Notes
Substitution Tip*: Use whole wheat, whole wheat pastry, whole wheat white or all-purpose flour.
Nutrition
- Serving Size: 1 muffin
- Calories: 233
- Sugar: 17g
- Sodium: 261mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 37mg