High Fiber Seeded Bran Muffins

These high fiber seeded bran muffins are wholesome, hearty, and filled with nutritious seeds for extra crunch and flavor. They make a perfect breakfast or snack, keeping you satisfied and energized throughout the day. With the combination of bran, whole grains, and seeds, these muffins deliver both taste and nutrition in every bite.

Why You’ll Love This Recipe

These muffins are more than just a healthy option—they are incredibly flavorful and versatile. The earthy nuttiness of the seeds complements the natural sweetness of the bran, creating a balanced and enjoyable muffin. They are also freezer-friendly, making them ideal for meal prepping. Whether you enjoy them plain or with a spread of nut butter, they are sure to become a staple in your kitchen.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Wheat bran

• Whole wheat flour

• Baking powder

• Baking soda

• Salt

• Brown sugar or honey

• Eggs

• Milk or plant-based milk

• Oil (such as canola or sunflower)

• Chia seeds

• Flaxseeds

• Sunflower seeds

• Pumpkin seeds

• Rolled oats (optional topping)

Directions

1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.

2. In a mixing bowl, combine the wheat bran, whole wheat flour, baking powder, baking soda, and salt.

3. In a separate bowl, whisk together the eggs, milk, oil, and brown sugar (or honey) until smooth.

4. Pour the wet mixture into the dry ingredients and stir until just combined.

5. Fold in the chia seeds, flaxseeds, sunflower seeds, and pumpkin seeds.

6. Divide the batter evenly among the muffin cups. Sprinkle rolled oats on top if desired.

7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow to cool slightly before serving.

Servings and timing

This recipe makes about 12 muffins.

• Prep time: 10 minutes

• Bake time: 20 minutes

• Total time: 30 minutes

Variations

• Add dried fruits such as raisins, cranberries, or chopped dates for extra sweetness.

• Swap the seeds with nuts like walnuts or almonds for a different texture.

• Use maple syrup instead of honey or brown sugar for a richer flavor.

• Replace part of the whole wheat flour with oat flour for added softness.

• Make them dairy-free by using almond or oat milk.

Storage/reheating

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 1 week. To freeze, wrap muffins individually and place in a freezer-safe bag for up to 3 months. Reheat frozen muffins in the microwave for 30–45 seconds or warm them in the oven at 325°F (165°C) for 8–10 minutes.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, but whole wheat flour adds more fiber and nutrients. If using all-purpose flour, the muffins may be slightly lighter in texture.

Can I make these muffins egg-free?

Yes, replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).

Can I reduce the sugar in this recipe?

You can cut the sugar in half or substitute it with a natural sweetener like stevia or monk fruit.

How do I keep the muffins moist?

Avoid overmixing the batter and do not overbake. Adding a little applesauce or yogurt can also increase moisture.

Are these muffins gluten-free?

Not as written, since they contain wheat bran and whole wheat flour. You could try a gluten-free flour blend and gluten-free oats.

Can I add protein powder to this recipe?

Yes, replace ¼ cup of flour with protein powder, but you may need to add a little extra liquid.

What seeds can I substitute if I don’t have all of them?

You can use any combination of seeds—sesame, hemp, or poppy seeds also work well.

Can I make mini muffins with this recipe?

Yes, simply use a mini muffin tin and bake for about 10–12 minutes.

How do I know when the muffins are done?

Insert a toothpick in the center—if it comes out clean or with just a few crumbs, they are ready.

Can I serve these muffins warm?

Yes, they are delicious warm, especially with a spread of butter or nut butter.

Conclusion

High fiber seeded bran muffins are a nutritious and satisfying choice for breakfast, snacks, or meal prep. Packed with wholesome ingredients and customizable with different seeds, fruits, or nuts, these muffins are both versatile and delicious. With their hearty texture and nourishing qualities, they make a wonderful addition to a balanced diet.

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