Brownie Bran Muffins

Indulge in the perfect fusion of wholesome and decadent with these Brownie Bran Muffins! This recipe combines the rich, chocolatey flavor of a classic brownie with the hearty goodness of wheat bran for a treat that's both satisfying and nutrient-rich. Made with unsweetened cocoa powder, semi-sweet chocolate chips, and a touch of buttermilk for irresistibly moist texture, these muffins are a guilt-free way to start your day or satisfy afternoon cravings. With just 15 minutes of prep time and 20 minutes of baking, they’re an easy-to-make delight that’s perfect for busy mornings or grab-and-go snacks. Their balance of fiber and sweetness makes them a family-friendly hit, keeping everyone coming back for seconds. Whether served warm or at room temperature, these muffins are a delicious reminder that indulgence and nutrition can go hand-in-hand!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 0.75 cups All-purpose flour
• 1 cups Wheat bran
• 0.33 cups Unsweetened cocoa powder
• 1 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 0.75 cups Brown sugar
• 1 cups Buttermilk
• 1 large Egg
• 1 teaspoons Vanilla extract
• 0.25 cups Vegetable oil
• 0.5 cups Semi-sweet chocolate chips

Directions

Step 1

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

Step 2

In a large mixing bowl, whisk together the all-purpose flour, wheat bran, cocoa powder, baking powder, baking soda, and salt. Set aside.

Step 3

In a separate medium bowl, whisk together the brown sugar, buttermilk, egg, vanilla extract, and vegetable oil until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Step 5

Fold in the chocolate chips with a spatula, ensuring they are evenly distributed throughout the batter.

Step 6

Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.

Step 7

Bake the muffins in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs (but not wet batter).

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. Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving size	790.9 grams (790.9g)

Amount per serving	% Daily Value*
Calories	2170

Total Fat 105.20g	135%
Saturated Fat 35.10g	176%
Polyunsaturated Fat 37.40g
Cholesterol 246mg	82%
Sodium 2067mg	90%
Total Carbohydrate 334.40g	122%
Dietary Fiber 62.10g	222%
Total Sugars 165.40g
Protein 54.50g	109%

Vitamin D 181IU	903%
Calcium 548mg	42%
Iron 27mg	149%
Potassium 2552mg	54%

*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: 37.8%

Protein: 8.7%

Carbs: 53.5%