This is a recipe I adapted from one on Epicurious.com. I converted it from part all purpose/part whole wheat flour to entirely whole wheat flour and added the mix of nuts, fruits, and cinnamon. These hearty muffins will help you get your day started right!
Avg. 4/52 votes
Prep time:
American
Cook time:
Servings:12
Ingredients
1 cup wheat or oat bran
1 1/3 cup whole wheat flour
1 1/4 tsp baking soda
1/8 tsp salt
1 tsp ground cinnamon
1 1/4 low-fat buttermilk
1/4 cup raw sugar crystals
1/4 cup honey
1/4 cup unsweetened applesauce
1 extremely ripe banana
1 large egg
1 1/2 T canola oil
1 tsp vanilla extract
1 carrot, peeled and finely grated
1 cup raisins
1 cup dried cranberries
1/3 cup chopped walnuts
Directions
Pre-heat oven to 350 degrees.
Spray a 12-muffin tin with non-stick spray.
Mix first 5 ingredients in a large bowl.
Place next 8 ingredients in the bowl of a stand-mixer and beat at medium speed until frothy.
Make a well in the center of the bowl of dry ingredients and add your wet ingredients. Stir until just combined.
Mix remaining 4 ingredients in another bowl and stir into the rest of the mix.
Scoop batter into muffin tin. The cups will be rather full when you are finished. If you'd like, sprinkle some additional chopped walnuts over the top of each muffin.
Bake for about 25-30 minutes or until tops are firm but spring back when pressed. Cool in the pan on a rack for 10-15 minutes and then remove muffins from cups and allow them to continue cooling on the rack.
Whole Wheat Buttermilk Bran Muffins Recipe
American