When was the last time you had a bran muffin? Was it good? Most bran muffins I’ve had are either dense and gritty or dense and too sweet. The common denominator? Dense.
These muffins are soft and light. And healthy. Made with whole wheat flour, wheat bran and flax seeds, the muffins stay light and moist thanks to unsweetened applesauce and a mashed banana. A little honey and the addition of raisins (plus the banana) adds sweetness, but not so much that you feel like you’ve crossed the line into full-on dessert. They’re perfect for breakfast or a nice, light snack to tide you over until your next meal.
Chunky Bran Muffin
Based on Konosur. Makes about 11 muffins
3/4 cup whole wheat flour
1/2 cup unprocessed wheat bran
1/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbsp grounded flax seed
1 large banana, mashed
1/4 cup no sugar added, natural applesauce
1/2 cup milk (almond milk)
1/3 cup honey
1 tsp grated orange zest
1/2 tsp vanilla extract
1/2 cup raisins
Preheat the oven to 400°F. Line a muffin tin with 11 paper liners.
Whisk the egg in a medium bowl. Mix in the milk, applesauce, orange zest and vanilla extract.
In a separate bowl, mix the dry ingredients together in a large bowl. Make a well in the center and pour in the egg mixture. Mix until just combined. Add the mashed banana, honey and raisins. Stir a few times, just to combine.
Spoon into lined muffin tray until 3/4 full. Bake at 400°F for 15 – 20 minutes until a thin knife inserted in the middle of a muffin comes out clean. Cool on wire racks.