How To make Natural Bran Muffins

Banana Walnut Bran Muffins (Lots of Fibre)

These banana bran muffins are so soft, moist and deliciously good. Best of all, they pack extra fiber thanks to the bran, and the walnuts give it crunch and additional flavor. They are a great way to use up overripe bananas, perfect for snacks or breakfast, and so easy to make!

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Whole Wheat Oat Bran Muffins - Quick & Easy Breakfast Muffin Recipe

Learn how to make homemade whole wheat muffins with brown sugar and oat bran. These healthy muffins are great for breakfast!

▼ INGREDIENTS LIST:

- 2 large eggs
- 180 g (6.3 oz) of brown sugar
- 190 ml (6.4 oz) of olive oil
- 100 ml (3.3 oz) of milk
- Grated lemon zest
- 180 g (6.3 oz) of whole wheat flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 tablespoon of oat bran

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Low Calorie Bran Muffins

Hey! I wanted to share my recipe with you. I make these very easy and healthy homemade bran muffins every Sunday

Preheat Oven to 350 degrees & Bake for 20 to 25 minutes

Ingredients:
2 bananas
coconut sugar
vanilla extract
1 egg or 1/4 cup of apple sauce
gluten free flour
Almond flour
quick cooking oats
All Bran Cereal by Kellogs
coconut flakes
Oat milk

Bran Muffins

I have been a long-time fan of my local bulk food store. They carry so many interesting and unique things that you don't find at the supermarket. When I saw this big bag of wheat bran for less than $1.50, my mind started racing with ideas about how I could use it. As a fan of the good old bran muffin, this was the first on my list to create with my wheat bran treasure!

1 1/2 cup wheat bran
1 cup buttermilk or sour milk
1/3 cup vegetable oil
1 egg
2/3 cup brown sugar
1 tsp vanilla
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 dried fruit (diced dates, raisins, diced apricots, dried cranberries - you could also use chopped walnuts or chocolate chips)

Preheat oven to 375 degrees.

Line standard muffin pan (one dozen) with liners or spray with non-stick spray.

In a large bowl, mix wheat bran and buttermilk/sour milk together. Let stand for 10 minutes.

In another bowl, beat together the oil, egg, brown sugar and vanilla. Add to the bran/buttermilk mixture and combine.

Sift or whisk together the flour, baking powder, baking soda and salt. Stir into the wet mixture until just blended. Fold in fruit.

Divide batter evenly between the 12 muffin cups.

Bake for 15-20 minutes or until tops spring back when gently pressed or a toothpick inserted into the middle of the muffins comes out clean.

Remove muffins from baking tin immediately and allow to cool on a wire rack.

EASY Raisin Bran Muffins Recipe - Make Them For Breakast, Healthy & Delicious!

These raisin bran muffins are amazing! PRINT THIS RECIPE: Wondering how to make raisin bran muffins? Look no further! This video will show you exactly how to make healthy muffins with this easiest raisin bran muffins recipe ever! These homemade muffins make a perfect healthy breakfast or snack! Baking raisin bran muffins is so easy and they taste so delicious! Imagine biting into these mouthwatering raisin bran muffins, so yummy! You will love these raisin bran muffins! They make a perfect breakfast or snack!

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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network

Ina's banana bran muffins make a hearty addition to your breakfast menu!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Chunky Banana Bran Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 40 min
Prep: 10 min
Cook: 30 min
Yield: 10 to 12 muffins

Ingredients

1 cup unprocessed wheat bran
1 cup buttermilk (shaken)
4 tablespoons unsalted butter, at room temperature
1/4 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
6 tablespoons unsulphured molasses
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup raisins
1 cup large-diced bananas
1/2 cup chopped walnuts

Directions

Preheat the oven to 350 degrees F. Place paper liners into 1 (10 or 12-cup) muffin tin.

Combine the bran and buttermilk and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, until light and fluffy. With the mixer on low, add the eggs, 1 at a time. Scrape the bowl and then add the molasses, orange zest, and vanilla. (The mixture will look curdled.) Add the bran/buttermilk mixture and combine.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, slowly add the flour mixture to the batter just until combined. Don't overmix it! Fold in the raisins, bananas and walnuts with a rubber spatula.

With an ice cream scoop or large spoon, fill the muffin cups to the top and bake for 25 to 30 minutes, until a cake tester comes out clean.

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Ina Garten's Chunky Banana Bran Muffins | Barefoot Contessa | Food Network