Bake
by: Posie (Harwood) Brien
December21,2015
4.6
5 Ratings
- Makes 12 muffins
Jump to Recipe
Author Notes
Adapted from Bob's Red Mill, these muffins are the perfect way to start a day. Packed with fruit, nuts, and coconut, they're delicate and moist enough to convert any bran muffin hater. —Posie (Harwood) Brien
- Test Kitchen-Approved
What You'll Need
Ingredients
- 1 cupwheat bran
- 1 1/2 cupswhite whole wheat flour
- 1 teaspoonbaking powder
- 1 teaspoonbaking soda
- 1/2 teaspoonsalt
- 3/4 cupraisins (or other small or chopped dried fruit)
- 1/2 cupchopped nuts
- 1/4 cupshredded unsweetened coconut
- 1 cupwhole milk
- 1/2 cupmolasses
- 3 tablespoonshoney
- 2 eggs, beaten
- 1/2 cupapplesauce
- 2 tablespoonsvegetable oil
Directions
- Preheat the oven to 400° F.
- In a large bowl, whisk together the wheat bran, flour, baking powder, baking soda, and salt.
- Stir in the fruit, nuts, and coconut to the flour mixture.
- In a medium bowl, mix together the milk, molasses, honey, eggs, applesauce, and oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Place 12 paper cups in a muffin pan, or grease the cups. Divide the batter evenly between the 12 cups.
- Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Tags:
- Bread
- Muffin
- American
- Bran
- Honey
- Molasses
- Milk/Cream
- Grains
- Bake
- Breakfast
- Snack
See what other Food52ers are saying.
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Gingarr
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Kristin Greene
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Laura415
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Posie (Harwood) Brien
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15 Reviews
Taylor S. March 7, 2023
These muffins are great! Textured and interesting, sweet and nutty. They keep well for a few days as well.
NXL January 16, 2021
Due to my well stocked Covid pantry AND my mission not to waste a thing, I adapted this great recipe to use up some toasted pecans left over from a Christmas recipe, some powdered buttermilk, the last of a bag of dried apricots, and the shredded wheat crumbs at the bottom of my cereal box. Turned out great! Ended up with enough extra batter for a couple more muffins. This is a new favorite.
diana F. February 25, 2019
Hello,
I love these muffins, but can you recommend a sub for the molasses??
diana F. February 7, 2019
Hello there,
I would love to know what the measurements would be for the flour because we don't carry White whole wheat flour where I live. Should I do have white flour and half whole wheat?
Would love some feedback.
Posie (. February 7, 2019
I would do 1 cup white flour and 1/2 cup whole wheat!
Gingarr January 27, 2019
I have made this about three times and going on my fourth. I love it!
diana F. September 21, 2017
This is a great muffins recipe!
I was wondering how to submit fresh blueberries in the place of the nuts, dried fruit and coconut? What would be the ratio of fresh blueberries?
Kristin G. June 5, 2017
Can I sub ground flaxseed for the wheat bran?
Laura415 February 17, 2016
This recipe is great for using stuff up in your cupboards and to use up things that would be food waste. They are also awesome Gluten free. I used oat flour (ground whole oats in a spice grinder) almond flour and a mix of random GF flours I bought but don't use regularly. Measure these to make 2.5 cups.
I had some chia/flax/buckwheat groats/hemp/millet cereal that I added 1/4 cup of. I wanted to use up the shredded carrot from juicing so I measured out 1/2 cup of that and added a little juice to moisten and subbed that for the applesauce.
This recipe is very forgiving and you can use up what's in the cupboards as far as flours, seeds, nuts, and fiber things. Came out well and since it's got a strong molasses flavor it still tasted quite like the original recipe despite the substitutions.
Sue M. January 17, 2016
Can I substitute buttermilk for the milk?
Posie (. January 17, 2016
Totally
Brenda January 11, 2016
Sounds Yummy. Has anyone tried this recipe? If so, pls. provide feedback.
Adriana Z. January 13, 2016
Made these last night and they are great! Made exactly as is and I had enough batter for 12 standard size muffins as well as 12 minis
Brenda January 13, 2016
Thanks Adriana . . . good to know. I am now really looking forward to trying this recipe.
Saffron3 January 4, 2016
At this moment in hospital. Will get home soon, will make these muffins! I love me a good easy tasty bran muffin! And, I loves me that black molasses. Thanks!
