With loads of whole grains and fiber and the option to make them in any fruit flavor or chocolate chip, these are the very best Bran Muffins—so kid-friendly!
– White whole-wheat flour – Wheat bran – Baking powder and baking soda – Cinnamon and vanilla – Milk – Butter – Honey (or maple syrup) – Applesauce – Add-in of choice
Add the flour, wheat bran, baking powder, baking soda, cinnamon, and salt to a large bowl. Stir to combine gently.
Add the milk, eggs, butter, honey, applesauce, and vanilla and whisk gently to combine. Stir in the blueberries (or raisins or chocolate chips).
Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray. Divide the batter into the prepared muffin pan, using a heaping ¼ cup in each.
Bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean. Transfer muffins to a wire rack to cool (at least a little) and serve slightly warm.
Store cooled muffins in an airtight container at room temperature for 3 days, or in the fridge for 5 days. Or, freeze in a freezer bag for up to 6 months.
Look for wheat bran near oatmeal in the cereal aisle. It’s commonly available from Bob’s Red Mill or Arrowhead Mills.