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+ servings
Two honey bran muffins stacked on top of each other with a bite taken out of the muffin on top and honey being drizzled over them.
Course Breakfast, muffins, Snack

Honey Bran Muffins with Applesauce {High Fibre}

By: Elysia
Servings 12 Muffins
These homemade honey bran muffins with applesauce and raisins are ultra moist, super fluffy, and are the best bran muffins ever! Kid-friendly and so simple to make, they come together with wholesome ingredients for the ultimate on-the-go breakfast or snack. Whip up a big batch of these high fibre bran muffins ahead of time to enjoy all week! {Nut-free, dairy-free-friendly & vegetarian}
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes

Ingredients
  

Dry ingredients

  • 1 cup wheat bran
  • 1 1/2 cups whole-wheat pastry flour
  • 1/4 cup coconut sugar (or sub in brown sugar)
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt

Wet ingredients

  • 3/4 cup milk (or milk alternative)
  • 2 large eggs
  • 1/4 cup honey (plus additional for the top of each muffin)
  • 1/3 cup unsweetened applesauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 teaspoon grated orange zest
  • 1/3 cup melted and cooled coconut oil
  • 1/2 cup raisins (optional)

Instructions

  • Preheat oven to 400 F. Line muffin tin with silicone or paper liners.
  • In a large bowl, combine wheat bran, whole wheat flour, coconut sugar, baking powder, baking soda, cinnamon and salt.
  • In a separate bowl, combine milk, eggs, honey, applesauce, vanilla and orange zest.
  • Add the wet ingredients to the dry ingredients and mix until they are just combined.
  • Stir in melted and cooled coconut oil and raisins, mixing again until just combined.
  • Spoon batter into 12 muffin cups, until about 3/4 of the way full.
  • Bake for 16-20 minutes or until slightly firm to the touch and an inserted toothpick comes out clean.
  • Allow to cool and brush lightly with a bit of additional honey, if desired.

Notes

  • For more fluffy muffins: If you can find it, I recommend using whole-wheat pastry flour rather than regular whole wheat flour. It’s more finely ground than whole wheat flour and therefore produces lighter and more fluffy muffins.
  • Do not over mix the batter: This can cause the muffins to turn out tough and bake unevenly. Instead, mix the batter until the wet and dry ingredients are just combined.
  • For a sticky glaze: I like to brush a bit of additional honey onto the surface of the baked and cooled muffins. It adds a nice sticky glaze and incorporates a bit of extra sweetness. 
  • For soft and juicy raisins: Soak the raisins in a bowl of hot water before adding them to the muffins to help plump them up. If you're not a fan of raisins, you can leave them out altogether.

Nutrition

Calories: 188kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 29mgSodium: 203mgPotassium: 207mgFiber: 4gSugar: 10gVitamin A: 69IUVitamin C: 1mgCalcium: 96mgIron: 2mg
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