Bran Muffins

Preheat the oven to 350°F.

Spread the wheat bran out on a baking sheet. The baking sheet doesn't need to be lined with parchment, but it does make it easier to transfer the toasted bran to the mixing bowl. Bake, stirring halfway through, until the wheat bran toasts and smells nutty, 8 to 10 minutes. Keep an eye on the bran, as it can brown quickly. Let the bran cool in the pan slightly while preparing the muffin pan and batter.

Increase the oven temperature to 425°F. Very lightly spray the tops of 2 standard muffin pans with nonstick baking spray (no need to grease the cavities, this is just to help the muffin tops release from the pan). Line every other cavity with a paper liner.

In a medium bowl, whisk together the toasted wheat bran (it’s okay if it’s still warm), flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a large bowl, whisk together the brown sugar, honey, and melted butter until smooth. Add the eggs, one at a time, whisking until fully combined before adding the next. Add the applesauce or mashed banana, followed by the buttermilk and vanilla extract.

Add the flour mixture to the wet ingredients. Fold with a silicone spatula just until combined and no dry streaks of flour remain. Use a cookie scoop or a couple of spoons to divide the batter evenly among the 12 paper liners. They will be filled nearly to the top.

Bake the muffins for 5 minutes. Reduce the oven temperature to 350°F without opening the door. Continue baking for 10 to 13 minutes, or until a toothpick inserted into the center of one of the muffins comes out clean.

Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to finish cooling. Serve warm or at room temperature. Store leftover muffins in an airtight container on the counter for up to 3 days. Did you love the recipe? Give us some stars and leave a comment below!