Start your morning on a nutritious note with these Bran Muffins, a delightful blend of wholesome ingredients designed to kickstart your day. Packed with carrots, bran, applesauce and ripe bananas, these muffins offer a deliciously satisfying option for those seeking fibre-rich breakfast choices. Made with plant-based milk and warm spices like cinnamon and nutmeg, each bite is bursting with flavour, making it an ideal pick-me-up snack or on-the-go breakfast option.
Whether you’re following a plant-based lifestyle or simply looking for a tasty way to incorporate more wholesome ingredients into your diet, these fibre-rich and nutrient-dense Bran Muffins are the perfect choice. With each moist and tender bite, you’ll discover a symphony of flavours that will leave you craving more.
Bran-tastic Muffins
The bran in these breakfast muffins is like the unsung hero of the recipe, quietly packing in a bunch of goodness. It’s full of fibre, which keeps your gut happy and your energy levels steady throughout the day. Plus, it’s full of nutrients that help your heart stay strong and your body feeling good. So basically, by tossing some bran into these muffins, you’re giving them a healthy boost that your taste buds won’t even notice but your body will completely thank you for.
Spelt Bran vs. Wheat Bran: Both Breakfast Superstars!
Choosing between spelt bran and wheat bran is kind of like picking your favourite pair of sneakers—they both get the job done, but they’ve got their own unique style. Spelt bran’s lower gluten content makes it easier to digest for some, and its nutty flavour enhances muffins deliciously. Meanwhile, wheat bran is a timeless favourite, adding classic, hearty goodness to your muffins. Availability and cost may differ between the two. Ultimately, the choice depends on personal preferences and dietary needs. Whichever you choose, both shine in this tasty and healthy bran muffin recipe!
Bran Muffins ingredients
Let’s break down the main ingredients of this breakfast muffin recipe:
Applesauce: This acts as a natural sweetener and adds moisture to the muffins, keeping them tender.
Bananas: Mashed ripe bananas contribute natural sweetness and moisture to the muffins while also adding a hint of banana flavour. The riper the banana, the sweeter the taste and stronger the banana flavour.
Plant-based Milk: Used to moisten the batter and create a tender texture. Unsweetened soy milk is my preferred choice, but other plant-based milks like almond or oat work too.
Bran (Wheat or Spelt): Bran is a rich source of dietary fibre and provides texture and substance to the muffins. It also adds a nutty flavour and contributes to the overall heartiness of the muffins.
Olive Oil: Provides moisture and richness to the muffins. You can use other neutral-tasting oils as well.
Maple Syrup: Adds sweetness and depth of flavour to the muffins. It’s a natural sweetener that complements the other ingredients.
Eggs: Help bind the ingredients together and provide structure to the muffins.
Sultanas/Golden Raisins: These add bursts of sweetness and chewy texture to the muffins.
Muscovado Brown Sugar: Adds richness and depth of flavour to the muffins. It has a slightly caramel and molasses-like flavour compared to regular brown sugar.
Spices & Salt: These spices add warmth and aroma to the muffins. While salt, balances the sweetness and enhances the overall flavor.
Carrot: Adds moisture, natural sweetness, and a pop of colour. It also contributes to the overall texture.
Walnuts: Provide crunch and nuttiness, adding another layer of texture and flavour.
Flour (Regular or Spelt): Provides structure to the muffins. All-purpose or spelt flour can be used, depending on personal preference or dietary restrictions. Just remember, when incorporating flour into the mixture, it’s crucial to avoid over-mixing to prevent ending up with tough muffins.
Together, these ingredients create a flavourful and wholesome bran muffin that’s perfect for breakfast or as a satisfying snack!
Adapting this Breakfast Muffin recipe
There are several ways you can adapt this breakfast muffin recipe to suit your taste preferences or dietary needs:
Vegan Option: Replace the eggs with flax eggs or chia eggs (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water per egg) to make vegan muffins.
Sweetener Alternatives: Feel free to swap the maple syrup with honey, agave nectar, or another preferred sweetener.
Nut-Free Version: If you have nut allergies or prefer nut-free muffins, omit the walnuts or replace them with seeds like pumpkin seeds or sunflower seeds for added crunch.
Fruit Variations: Experiment with different fruits in place of bananas, such as more applesauce, pureed pumpkin, or grated zucchini, to change up the flavour profile of the muffins.
Additions: Get creative and add other mix-ins like shredded coconut, dried cranberries, chopped dates, or dark chocolate chips for added flavour and texture.
Looking for other healthy muffins recipes?
Try one of these favourites:
Bran Muffins
Ingredients
- 125 g applesauce (1/2 cup)
- 1 1/2 medium ripe bananas, mashed (125 g or 1/2 cup)
- 1 cup plant-based milk (e.g. unsweetened soy milk)
- 1 cup wheat bran or spelt bran (70 g)
- 1/3 cup neutral-tasting olive oil, or other oil of choice (60 ml)
- 1/4 cup maple syrup (4 tablespoons)
- 3 medium eggs
- 1/2 cup sultanas/golden raisins (65 g)
- 50 g muscovado brown sugar
- 1 teaspoon cinnamon (Ceylon)
- pinch of freshly grated nutmeg
- 3/4 teaspoon fine sea salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 large carrot, grated (125 g)
- 1/2 cup walnuts, chopped (50 g)
- 3 cups all-purpose or spelt flour (Type 630), sifted (415g)
Method
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Preheat oven to 350°F / 180°C and line a muffin tin with muffin liners. Alternatively, coat the wells generously with butter to prevent sticking.
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In a medium bowl, mix together the applesauce, mashed banana and milk together, add bran and stir to combine. Set aside to allow the bran to absorb the liquid.
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In a large bowl, whisk together the oil and maple syrup. Add the eggs, one at a time and whisk until fully incorporated. Add the brown sugar, nutmeg, and cinnamon, salt, baking soda, baking powder, and continue whisking until fully combined.
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Add the bran mixture to the bowl with the egg mixture, and stir with a spatula until combined. Add the raisins, carrot, walnuts, stirring until incorporated.
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Slowly incorporate the flour and gently fold until just combined, ensuring no dry pockets remain. Do not over mix!
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Evenly spoon the batter into the prepared muffin cups and bake until golden brown and a toothpick inserted into the centre comes out clean, about 25 minutes.
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Remove from oven and let stand for 10 minutes, then remove from the muffin tin and continue cooling on a cooling rack.
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Once cooled, serve as a delicious breakfast, snack, or treat! Enjoy!
Notes
- To prevent muffins from sticking to the paper liners, it's important to use high-quality liners and to allow the muffins to cool slightly before removing them from the pan. Once fully cooled they will easily release from the liner.
- Storing muffins: Once baked, and fully cooled, store in an airtight container at room temperature for up to 3 days. If you'd like to extend their shelf life, you can store them in the refrigerator for up to one week.
- Freezing and Thawing Muffins: For longer-term storage, you can freeze the muffins. To do this, individually wrap the cooled muffins in plastic wrap, then place them in a freezer-safe bag or container. They can be kept frozen for up to 2-3 months.
- When you're ready to enjoy the muffins, simply thaw them at room temperature or reheat them in the oven (or microwave) until warmed through. This allows you to enjoy homemade muffins at your convenience while preserving their freshness and flavour!
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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