Bran Muffins (High Fibre)

A hand holds half of a moist bran muffin, showing its texture. Other whole bran muffins in brown paper liners and a cup of coffee are on a light surface in the background.

5 from 1 vote

If you’re looking for a high-fibre option, this is it. Packed with bran, psyllium husk, and sunflower seeds, it delivers a hearty boost of fibre and pairs perfectly with your morning coffee.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, muffins

Cuisine: American

Keyword: bran muffins, bran muffins recipe, breakfast muffins, raisin bran muffins

Servings: muffins

Equipment

2 muffin tins
2 large bowls

Ingredients

1/2 cup oil corn, vegetable, canola or grapeseed
2 tbsp psyllium husk powder
2 cups wheat bran
1⅔ cups cake flour
1 cup buttermilk
3 large eggs room temperature
3/4 cup raisins
1/3 cup molasses
1/2 cup dark brown sugar packed
1/2 cup sunflower seeds unsalted, shelled
2 tbsp orange juice
1 tsp vanilla
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Instructions

Preheat your oven to 400°F and line muffin tins with paper liners. This recipe makes about 15 muffins, so you may need two tins.
In a large bowl, whisk together the eggs until combined. Add the oil and dark brown sugar, whisking well until smooth.
Whisk in the buttermilk, molasses, orange juice, vanilla, and psyllium husk powder until smooth and free of lumps.
In a separate bowl, whisk together the wheat bran, cake flour, cinnamon, baking powder, baking soda, and salt.
Gradually pour the dry ingredients into the wet mixture and stir until just combined.
Fold in the raisins and sunflower seeds.
Divide the batter evenly among the muffin cups.
Bake for 12 to 16 minutes, or until a toothpick inserted into the center comes out clean.
Allow muffins to cool slightly before transferring them to a wire rack to cool completely.

Nutrition