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
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Ingredients
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1 cup
wheat bran
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1 1/2 cups
white whole wheat flour
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1/2 teaspoon
salt
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3/4 cup
raisins (or other small or chopped dried fruit)
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1/2 cup
chopped nuts
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1/4 cup
shredded unsweetened coconut
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1 cup
whole milk
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1/2 cup
molasses
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3 tablespoons
honey
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2
eggs, beaten
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1/2 cup
applesauce
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2 tablespoons
vegetable oil
Directions
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Preheat the oven to 400° F.
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In a large bowl, whisk together the wheat bran, flour, baking powder, baking soda, and salt.
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Stir in the fruit, nuts, and coconut to the flour mixture.
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In a medium bowl, mix together the milk, molasses, honey, eggs, applesauce, and oil.
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Pour the wet ingredients into the dry ingredients and stir until just combined.
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Place 12 paper cups in a muffin pan, or grease the cups. Divide the batter evenly between the 12 cups.
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Bake for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.
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