Healthy Bran Muffins
Tender whole wheat and wheat bran muffins sweetened with honey or maple syrup, with a bakery-style domed top from a quick high-heat bake.
Ingredients
Dry
- 195g (1½ cups) whole wheat flour, spooned and leveled
- 52g (1 cup) wheat bran
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
Wet
- 1 large egg, at room temperature
- 170g (½ cup) honey or pure maple syrup
- 75g (⅓ cup) coconut oil, melted
- 80g (⅓ cup) unsweetened applesauce, at room temperature
- 1 tsp pure vanilla extract
- 240ml (1 cup) nondairy or dairy milk, at room temperature
Mix-ins
- 100g (⅔ cup) raisins, or other add-ins (see Notes)
Instructions
Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with muffin liners.
Whisk together all dry ingredients in a large bowl. Set aside.
In a separate bowl, whisk together the egg, honey, melted coconut oil, applesauce, vanilla, and milk until combined.
Pour the wet ingredients into the dry and whisk to combine. Switch to a spatula and fold in the raisins.
Spoon the batter evenly into the liners, filling each to the top.
Bake at 425°F for 5 minutes. Without opening the oven, reduce the temperature to 350°F (177°C) and bake for another 14 to 15 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
High-then-low temperature: The initial blast of heat quickly lifts the muffin tops before the centers bake — the key to bakery-style domed muffins.
Flour: Whole wheat can be replaced with all-purpose flour, or a mix of both.
Wheat bran: Found in the cereal aisle near oats. No need to soak or sift — add straight to the dry ingredients. Bob’s Red Mill is a reliable brand.
Coconut oil: Substitute with the same amount of vegetable oil, avocado oil, or melted butter.
Applesauce: Mashed banana works as a substitute.
Milk: Any dairy or nondairy milk works, including buttermilk.
Add-ins: Use 100g (⅔ cup) of anything you prefer — dried cranberries, chopped walnuts or pecans, fresh or dried blueberries, or peeled finely chopped apple (increase to about 1 cup for apple). Or leave the muffins plain.
Mini muffins: Bake in a mini muffin pan at 350°F (177°C) for 12 to 13 minutes total — skip the high-heat step.
Storage
Keeps covered at room temperature for a few days, then refrigerate for up to 1 week. Freeze for up to 3 months; thaw overnight in the refrigerator.