I’m a longtime lover of bran muffins. (I’m an old 28. What can I say?! haha) I love their hearty texture and nutty flavor, so I’m always on the lookout for new bran muffin recipes. While they sound healthy, many bran muffins are full of sugar – making them considerably less healthy. So imagine my delight, when I spotted this recipe for Blue Sky Bran Muffins over on Smitten Kitchen – more bran than flour and minimal sugar! Plus, everything I’ve ever made from Smitten Kitchen has been amazing =). These muffins were no exception! They were definitely the lightest, fluffiest bran muffins I’ve ever made, while still retaining that texture I love. They are just slightly sweet and the perfect base for whatever you want to mix-in: goji berries, raisins, blueberries, craisins, etc! Enjoy!

Blue Sky Bran Muffins

1-1/3 cups low-fat buttermilk, room temperature
1 large egg, room temperature
1/3 cup canola oil
1/4 cup lightly packed brown sugar
1 tsp vanilla
1 1/2 cups unprocessed wheat bran
1 cup white whole wheat flour
1-1/2 tsp baking powder
1-1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
2 tsp raw sugar
6 tbsp dried goji berries (soaked in hot water ~30 minutes and then drained)*see note below

1. Preheat oven to 425 degrees. Spray 12 muffin cups with nonstick spray.
2. In large bowl, whisk together brown sugar, wheat bran, flour, baking powder, baking soda, salt, and cinnamon. Stir in goji berries and toss until evenly distributed.
3. In separate bowl or measuring cup, whisk together buttermilk, egg, oil, and vanilla. Add wet ingredients to dry and stir just until combined, being careful not to overmix!
4. Divide batter among prepared muffin cups. Sprinkle with raw sugar.
5. Bake in preheated oven for 16-18 minutes or until tops are golden brown and toothpick inserted into the center comes out with only a few moist crumbs. Cool slightly before removing from tin. Makes 12 muffins.
Notes: You can use any fruit you like – raisins, dried cranberries, fresh or frozen blueberries, strawberries, raspberries, blackberries, etc. You could also add in the zest of an orange or lemon for extra flavor.
*adapted from Smitten Kitchen

Nutritional Info (per muffin): 155 calories; 7.1 g fat; 19.9 g carbohydrates; 4.8 g fiber; 3.9 g protein.

Categories: Breakfast, Muffins

2 Responses so far.

  1. Carolyn Lewis says:

    As I am looking over this recipe I wondered where do you get the unprocessed whole what bran. I do not belive I have ever seen it anywhere.

    • Kendra says:

      There are usually several brands at my local stores – bobs red mill and Hodgson mill are two of my favorites. (In the baking aisle, not the cereal aisle.) Hope that helps! Thanks for stopping by!

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