Bran Raspberry Muffins

Start your morning right with these wholesome and flavorful Bran Raspberry Muffins, a delightful combination of hearty wheat bran, juicy bursts of fresh raspberries, and a hint of warm cinnamon. This recipe strikes the perfect balance between nutrition and indulgence, packed with fiber-rich ingredients and a moist, tender crumb. Topped with a sprinkle of rolled oats for added texture, these muffins are not only a feast for the taste buds but also visually irresistible. Ready in just 40 minutes, they’re perfect as a quick breakfast, healthy snack, or even a portable treat for busy days. With minimal prep and bursting fruity flavors, these homemade muffins are destined to be a favorite. Serve them warm, straight from the oven, or store them for a few days of grab-and-go satisfaction!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups Wheat bran
• 1 cup All-purpose flour
• 1 tablespoon Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1 teaspoon Ground cinnamon
• 0.75 cup Light brown sugar, packed
• 1 large Egg
• 1 cup Buttermilk
• 0.25 cup Unsalted butter, melted and cooled
• 1 teaspoon Vanilla extract
• 1 cup Fresh raspberries
• 2 tablespoons Rolled oats (for topping)

Directions

Step 1

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

Step 2

In a large mixing bowl, combine the wheat bran, all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. Mix well to evenly distribute dry ingredients.

Step 3

In a separate medium bowl, whisk together the brown sugar, egg, buttermilk, melted butter, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients, and gently stir until just combined. Be careful not to overmix, as this can result in dense muffins.

Step 5

Fold the fresh raspberries into the batter gently, making sure they are evenly distributed without breaking them apart too much.

Step 6

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with rolled oats for added texture and visual appeal.

Step 7

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Nutrition Facts

Serving size	820.4 grams (820.4g)

Amount per serving	% Daily Value*
Calories	1910

Total Fat 62.90g	81%
Saturated Fat 35.90g	180%
Polyunsaturated Fat 2.50g
Cholesterol 156mg	52%
Sodium 3464mg	151%
Total Carbohydrate 340.30g	124%
Dietary Fiber 52.40g	187%
Total Sugars 163.70g
Protein 38.20g	76%

Vitamin D 127IU	635%
Calcium 562mg	43%
Iron 18mg	99%
Potassium 1973mg	42%

*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: 27.2%

Protein: 7.3%

Carbs: 65.4%