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High Fiber Seeded Bran Muffins

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Wholesome high fiber muffins made with bran and a mix of seeds for a nutritious and hearty snack or breakfast option.

Ingredients

Scale
  • 1 1/2 cups wheat bran
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup ground flaxseed
  • 2 tbsp chia seeds
  • 2 tbsp sunflower seeds
  • 1 tbsp sesame seeds
  • 1 tbsp pumpkin seeds
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup buttermilk (or milk of choice)
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup raisins or dried cranberries (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large mixing bowl, combine wheat bran, whole wheat flour, all-purpose flour, flaxseed, chia seeds, sunflower seeds, sesame seeds, pumpkin seeds, brown sugar, baking soda, baking powder, salt, and cinnamon. Mix well.
  3. In another bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry mixture and stir gently until just combined. Do not overmix.
  5. Fold in raisins or dried cranberries if using.
  6. Divide batter evenly among prepared muffin cups.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra crunch, sprinkle additional seeds on top before baking.
  • You can substitute almond milk with a splash of lemon juice for a dairy-free buttermilk alternative.
  • Store muffins in an airtight container for up to 4 days or freeze for longer storage.

Nutrition

Keywords: bran muffins, high fiber muffins, seeded muffins, healthy breakfast, whole grain muffins

Find it online: https://recipesfoodeasy.com/high-fiber-seeded-bran-muffins/