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Moist Honey Bran Muffins for Meal Prep

Close-up of three perfectly baked honey bran muffins stacked on a rustic white plate.

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Make these wholesome, high fiber breakfast muffins sweetened naturally with honey. They stay moist thanks to buttermilk and yogurt, making them perfect for easy breakfast on the go.

Ingredients

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  • 1 3/4 cups whole wheat flour
  • 1 cup wheat bran
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk
  • 1/2 cup plain yogurt
  • 1/3 cup honey
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup raisins (optional mix-in)

Instructions

  1. Preheat your oven to 400 degrees F. Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking soda, salt, and cinnamon. This is your dry mix.
  3. In a separate medium bowl, whisk together the buttermilk, yogurt, honey, vegetable oil, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. If using, fold in the raisins now.
  6. Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the pan for five minutes before transferring them to a wire rack to cool completely.
  9. Store these yogurt muffins in an airtight container at room temperature for up to three days, or freeze them for later meal prep.

Notes

  • For a slightly deeper flavor, you can substitute molasses for a portion of the honey.
  • If you do not have buttermilk, mix 1 cup of milk with 1 teaspoon of white vinegar or lemon juice and let it sit for five minutes before using.
  • These whole grain muffins freeze well. Wrap cooled muffins individually in plastic wrap before placing them in a freezer bag.

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