Bran Oat Morning Muffins

How to Make Bran Oat Morning Muffins

1. 1

   Step 1: Preheat and mix dry ingredients

   Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease 8-10 cups for larger muffins. In a large bowl whisk together the wheat bran, rolled oats, whole wheat flour, baking powder, baking soda, and salt until evenly distributed.

   For this step

   • 1 cupWheat bran
   • 1 cupRolled oats
   • 1 1/2 cupsWhole wheat flour
   • 2 tspBaking powder
   • 1/2 tspBaking soda
   • 1/2 tspFine salt
2. 2

   Step 2: Whisk wet ingredients

   In a separate bowl whisk the eggs until blended, then add the buttermilk, vegetable oil, and maple syrup and whisk until smooth. Make sure the liquids are well combined so they integrate evenly with the dry mix.

   For this step

   • 2 largeLarge eggs
   • 1 cupButtermilk
   • 1/3 cupVegetable oil (neutral)
   • 1/3 cupPure maple syrup
   
3. 3

   Step 3: Combine wet and dry

   Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; a few small streaks of flour are okay. Do not overmix—the batter will be slightly thick; letting it rest 5 minutes helps the bran and oats absorb liquid and yields a better texture.
   
4. 4

   Step 4: Portion and bake

   Divide the batter evenly among 8 muffin cups (about 1/2 to 3/4 cup batter each) and smooth the tops lightly. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
   
5. 5

   Step 5: Cool and store

   Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to avoid sogginess. Store cooled muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.
   

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease 8-10 cups for larger muffins. In a large bowl whisk together the wheat bran, rolled oats, whole wheat flour, baking powder, baking soda, and salt until evenly distributed.
2. In a separate bowl whisk the eggs until blended, then add the buttermilk, vegetable oil, and maple syrup and whisk until smooth. Make sure the liquids are well combined so they integrate evenly with the dry mix.
3. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined; a few small streaks of flour are okay. Do not overmix—the batter will be slightly thick; letting it rest 5 minutes helps the bran and oats absorb liquid and yields a better texture.
4. Divide the batter evenly among 8 muffin cups (about 1/2 to 3/4 cup batter each) and smooth the tops lightly. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
5. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely to avoid sogginess. Store cooled muffins in an airtight container for up to 3 days at room temperature or freeze for up to 3 months.