Better Than Bran Muffin

Start your morning with the wholesome goodness of these "Better Than Bran" Muffins, the perfect alternative to traditional bran muffins with a healthy and flavorful twist! Packed with nutritious ingredients like whole wheat flour, rolled oats, unsweetened applesauce, and protein-rich Greek yogurt, these muffins deliver a moist and tender bite with warm notes of cinnamon and nutmeg. Optional add-ins like raisins, dried cranberries, or nuts offer customizable texture and sweetness, making every batch uniquely delicious. Ready in just 35 minutes, these muffins are ideal for a quick breakfast or snack, and they freeze beautifully for meal prep convenience. Elevate your muffin game with these fiber-filled delights that are nutritious, satisfying, and downright irresistible!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 1.5 cups whole wheat flour
• 1 cup rolled oats
• 1 tablespoon baking powder
• 0.5 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 0.5 teaspoons ground nutmeg
• 0.25 teaspoons salt
• 0.5 cups brown sugar
• 0.5 cups unsweetened applesauce
• 0.5 cups plain Greek yogurt
• 0.5 cups milk
• 1 large egg
• 1 teaspoon vanilla extract
• 0.5 cups raisins or dried cranberries (optional)
• 0.5 cups chopped walnuts or pecans (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Step 2

In a large mixing bowl, whisk together the whole wheat flour, rolled oats, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

Step 3

In a separate bowl, mix the brown sugar, applesauce, Greek yogurt, milk, egg, and vanilla extract until smooth and combined.

Step 4

Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.

Step 5

If using raisins, dried cranberries, or nuts, gently fold them into the batter.

Step 6

Evenly distribute the batter among the muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 8

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. These muffins also freeze well for up to 1 month.

Nutrition Facts

Serving size	268.9 grams (268.9g)

Amount per serving	% Daily Value*
Calories	528

Total Fat 16.20g	21%
Saturated Fat 4.60g	23%
Polyunsaturated Fat 2.00g
Cholesterol 232mg	77%
Sodium 744mg	32%
Total Carbohydrate 62.20g	23%
Dietary Fiber 10.20g	36%
Total Sugars 5.10g
Protein 32.70g	65%

Vitamin D 54IU	269%
Calcium 239mg	18%
Iron 5mg	28%
Potassium 615mg	13%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 24.9%

Carbs: 47.4%