Triple-Berry Bran Muffins
Triple-Berry Bran Muffins is a lacto ovo vegetarian morn meal. One portion of this dish contains approximately 4g of protein, 2g of fat, and a total of 136 calories. For 58 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 12. Head to the store and pick up whole wheat flour, baking powder, kosher salt, and a few other things to make it today. 78 people have tried and liked this recipe. It is brought to you by Simply Scratch. From preparation to the plate, this recipe takes around 30 minutes. With a spoonacular score of 64%, this dish is solid. If you like this recipe, you might also like recipes such as Berry Bran Muffins, Berry & Nut Bran Muffins, and Vegan Apple Berry Bran Muffins.
Servings: 12
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1/2 cup unsweetened applesauce
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
3/4 cup fresh blackberries
1 cup fresh blueberries
1 cup buttermilk
1/3 cup dark brown sugar
1 large egg
1 tablespoon all-purpose flour
1/3 cup honey
1/4 teaspoon kosher salt
3/4 cup fresh raspberries
1/2 teaspoon vanilla extract
1-1/2 cups wheat bran
1 cup whole wheat flour
Equipment:
muffin tray
bowl
oven
offset spatula
toothpicks
knife
frying pan
wire rack
Cooking instruction summary:
Preheat your oven to 325 degrees and spray a 12-cup muffin tin with cooking spray. (I use my olive oil mister)In a bowl combine the wheat bran and the buttermilk, stir and set off to the side while you prep the rest of the ingredients.In another bowl, combine the whole wheat flour, baking powder, baking soda and salt. Stir to combine.To the bowl with the wheat bran, add the applesauce, egg, honey, brown sugar and vanilla. Stir to combine before pouring into the bowl with the flour. Stir until just combined and scoot off to the side.Gently toss the berries with a tablespoon of all purpose flour until coated, then add them to the bowl with the muffin batter. Gently fold the berries into the batter.Divide the bran muffin batter into the prepared muffin tin. Sprinkle with turbinado sugar (if using) and slide the pan onto the middle rack of your preheated oven.Bake for 22 to 24 minutes, or until a toothpick comes out clean with only a few crumbs attached. Rotate the pan halfway through to ensure even baking.Allow the muffins to cool in the pan for 20 minutes before running a knife or offset spatula around the edges and removing. Transfer the muffins to a wire rack. These muffins will last for a few days on the counter.
Step by step:
1. Preheat your oven to 325 degrees and spray a 12-cup muffin tin with cooking spray. (I use my olive oil mister)In a bowl combine the wheat bran and the buttermilk, stir and set off to the side while you prep the rest of the ingredients.In another bowl, combine the whole wheat flour, baking powder, baking soda and salt. Stir to combine.To the bowl with the wheat bran, add the applesauce, egg, honey, brown sugar and vanilla. Stir to combine before pouring into the bowl with the flour. Stir until just combined and scoot off to the side.Gently toss the berries with a tablespoon of all purpose flour until coated, then add them to the bowl with the muffin batter. Gently fold the berries into the batter.Divide the bran muffin batter into the prepared muffin tin. Sprinkle with turbinado sugar (if using) and slide the pan onto the middle rack of your preheated oven.
2. Bake for 22 to 24 minutes, or until a toothpick comes out clean with only a few crumbs attached. Rotate the pan halfway through to ensure even baking.Allow the muffins to cool in the pan for 20 minutes before running a knife or offset spatula around the edges and removing.
3. Transfer the muffins to a wire rack. These muffins will last for a few days on the counter.
Nutrition Information:
covered percent of daily need
