Low Sugar Bran Muffins
Course:
Breakfast
Ingredients
Dry Ingredients
- 90 grams Wheat Bran
- 65 grams Wholemeal Bread Flour (use 90g if omitting oats)
- 25 grams Oats
- 11⁄2 teaspoon Baking Powder
- 1⁄2 teaspoons Baking Soda
- 1 teaspoon Cinnamon
- 3⁄4 teaspoons Salt
- 20 grams Ground Flaxseed (optional)
Wet Ingredients
- 2 Egg (room temp)
- 75 grams Butter (melted; or oil)
- 50 grams Brown Sugar
- 240 grams Buttermilk (or yogurt; room temp)
- 1 teaspoon Vanilla Extract
Add-Ins
- 90 grams Walnuts (toasted & roughly chopped)
Notes
Try 40g honey next time instead of brown sugar.
Optional Texture Enhancers
- Wheat germ: 10–15 g
- Chia seeds: 10g; added with dry ingredients
If you have leftover bananas: make Low Sugar Banana Bran Muffins instead
Steps
Remove buttermilk from fridge and let sit during prep.
Toast walnuts:
- Heat oven to 175 °C fan.
- Spread walnut halves in a single layer on a baking sheet. (no oil)
- Bake 8–10 minutes, stirring once halfway (5 min mark).
- Remove immediately to a cool plate so they don’t keep cooking.
- Once completely cooled, chop into small pieces.
Make muffins:
- Heat oven to 180°C fan. Line or grease a muffin tin.
- Melt the butter, then set aside to cool slightly.
- In a large bowl, mix all dry ingredients thoroughly.
- Whisk wet ingredients until smooth.
- Combine wet + dry; fold gently until hydrated. Expect dough to be "airy".
- Fold in walnuts.
- Optional but recommended: rest batter 10–15 minutes.
- Scoop batter into 11 muffin cups, filling them all the way to the top. You can smoosh them down just a little to fill in gaps, but be gentle to keep them airy.
- Bake 18–22 minutes, until set and fragrant, and a toothpick comes out mostly clean with a few moist crumbs.
- 18 mins was perfect last time
- Cool fully for several hours before freezing or storing.