The Best Bran Muffin Recipe

Bran muffins are so delicious and one of my absolute favorite breakfast and snack options.

Bran muffins are high in fiber content, and let's be real - the digestion benefits you get from eating these delicious morsels are many. Plus they keep you feeling full for longer.

However, not all bran muffins are created equal.

This recipe calls for two key ingredients that are a non-negotiable for me when making bran muffins. Wheat bran and Molasses.

Growing up I had a favorite bran muffin recipe made from Bran Flake cereal. At the time - I loved it. However, I have found that adding real wheat bran greatly enhances the taste and texture of bran muffins.

What is wheat bran?

Wheat Bran is the outer layer of the wheat kernel and is a rich source of dietary fiber. It is also a good source of vitamins and minerals, including B vitamins, iron, and zinc.

Using wheat bran adds a nutty flavor and a slightly crunchy texture to muffins. It also helps to keep the muffins soft and tender, and we all know that no one wants a dry muffin.

Another ingredient used in these muffins is molasses. It creates the most distinct, rich depth of flavor and compliments the nuttiness of the wheat bran in a winning combination.

What is Molasses?

Molasses is a thick, syrupy byproduct of the sugar-making process. It is often used as a sweetener in baking and cooking, and is a good source of iron, calcium, and potassium. Molasses has a distinct, slightly bitter flavor that can add depth and complexity to baked goods.

These two very important ingredients provide winning combination with a nutty, slightly sweet flavor and a moist, crunchy texture that will have you reaching for seconds, or thirds - okay - fourths.

Onto the recipe my friends! I adapted this recipe from a Cook's Illustrated recipe. You can 1/2 the ingredients but you will regret doing that when the last muffin has been devoured - trust me on this.

XOXO,

Kimberly Marie