This is such a healthy muffin recipe. It is a mix of three grains. The oat bran brings a lot of nutrition to the recipe, while the cornmeal adds a bit of crunch and texture.
This bran muffin recipe is just a little different. Notice it doesn’t call for flour – just two types of bran and the cornmeal.
Look for more information and suggestions below the recipe. I hope you like them.
Don’t you just love a healthy muffin? I certainly do. I love breakfast muffins, muffins for snacks and muffins for dessert. But as much as I do have a sweet tooth, like many of us, I am really trying to eat healthier. This easy muffin recipe fits right into that. It is very light on the sugar. The orange or apple juice give added sweetness without lots of added sugar.
Using brown sugar instead of white gives this recipe a nice rich flavor without all of the added sugar some muffin recipes have. I don’t like my muffins to taste like cake. If I want cake, I’ll make a cake. Muffins should be lightly sweet but pack a great deal of fabulous flavor and these do.
Three Grain Healthy Muffin Recipe
- 1 1/2 cups wheat bran
- 3/4 cup oat bran, plus 2 tablespoons
- 1/2 cup yellow cornmeal
- 1 teaspoon baking soda
- 1/2 cup dark brown sugar
- 1 cup buttermilk
- 3/4 cup apple juice, or orange juice
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup raisins
- 1/2 cup nuts, walnuts or almonds, chopped
- Preheat oven to 350°F.
- Place the wheat bran, oat bran, cornmeal, and baking soda in a large bowl, and stir to mix well. Add the brown sugar, and stir to mix well, pressing out any lumps in the brown sugar with a spoon.
- Add all of the remaining ingredients to the bran mixture, and just stir until the dry ingredients are moistened. Cover and refrigerate at least overnight. (The batter may be refrigerated for up to a week.)
- Coat the bottom of muffin tin cups with nonstick cooking spray, and fill each cup 2/3 full with the batter. Bake at 350°F for about 16 minutes, or just until a toothpick inserted into the center of a muffin comes out clean.
- When you remove the muffin tins from the oven allow the muffins to sit for five minutes before removing them from the cups.
- Once you mix the wet and dry ingredients in any muffin recipe, always make sure that you mix the batter just enough to incorporate all of the ingredients together and then stop. Don't over beat your batter or your muffins will come out a bit tough - not nice in a muffin.
- You can replace the raisins with any dried fruit of your choice and some fresh fruits. I often use fresh cranberries or blueberries or dried chopped apricots, cherries, blueberries or cranberries. Even chopped dried apples would work wonderfully in this recipe. If you use apples, add a 1/2 teaspoon of cinnamon to the dry ingredients.
- Omit the nuts if you want. I love either chopped walnuts or almonds in any muffin and they add amazing nutritional value. Use chopped pecans if you prefer them.
- If you can, do use buttermilk rather than switching it out for regular milk. The buttermilk adds a nice richness to the muffins and helps to make them very tender and delicious. If you don't have buttermilk, sour your milk by adding a tablespoon of lemon juice then enough milk to make 1 cup. Let it stand for a few minutes to allow it to sour.
This recipe makes 12 muffins.
These oat bran muffins can be served warm with a bit of butter (is there anything better than a warm muffin with butter?) or at room temperature. Refrigerate any leftovers not eaten within 24 hours.