Ingredients (18 muffins)
- 1 1/2 cups whole wheat flour
- 1 cup wheat bran
- 3/4 cup oat bran
- 3 tablespoons ground flaxseed
- 1 1/2 tablespoons pumpkin pie spice
- 3/4 teaspoon Diamond Crystal kosher salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 cups low-fat buttermilk
- 2 large eggs
- 1/2 cup coconut oil, melted
- 2 medium bananas, mashed
- 1 teaspoon vanilla extract
- 1 cup dark brown sugar, packed
- 1 cup pumpkin puree
- 1 cup raisins
Make the Muffin Batter
Preheat your oven to 400F and line a muffin tin with paper liners.
In a small bowl, combine the buttermilk, wheat bran, and oat bran. Stir them together and set the bowl aside to let the brans soak and hydrate for at least 10-15 minutes.
In a separate, medium bowl, whisk together the whole wheat flour, flaxseed, pumpkin pie spice, salt, baking soda, and baking powder.
In a large bowl, whisk together the dark brown sugar, melted coconut oil, eggs, vanilla, mashed bananas, and pumpkin puree until everything is well combined.
Pour the soaked bran mixture and the dry ingredients into the large bowl with the wet ingredients. Stir gently with a spatula until the batter is just combined.
Be careful not to overmix; a few lumps are fine.
Fold in the raisins.
Bake the Muffins
Divide the batter evenly among the prepared muffin cups. The cups will be very full.
Bake for ~20 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Healthy Pumpkin Bran Muffins
Ingredients
Ingredients (18 muffins)
- 1 1/2 cups whole wheat flour
- 1 cup wheat bran
- 3/4 cup oat bran
- 3 tablespoons ground flaxseed
- 1 1/2 tablespoons pumpkin pie spice
- 3/4 teaspoon Diamond Crystal kosher salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 1/2 cups low-fat buttermilk
- 2 large eggs
- 1/2 cup coconut oil melted
- 2 medium bananas mashed
- 1 teaspoon vanilla extract
- 1 cup dark brown sugar packed
- 1 cup pumpkin puree
- 1 cup raisins
Instructions
- Preheat oven to 400F and line muffin tin with paper liners.
- Combine buttermilk, wheat bran, and oat bran in bowl; let soak 10-15 minutes.
- Whisk together whole wheat flour, flaxseed, pumpkin pie spice, salt, baking soda, and baking powder.
- In large bowl, whisk brown sugar, melted coconut oil, eggs, vanilla, mashed bananas, and pumpkin puree.
- Add soaked bran mixture and dry ingredients to wet ingredients; stir until just combined.
- Fold in raisins.
- Fill muffin cups with batter.
- Bake 20 minutes or until toothpick comes out mostly clean.
- Cool in tin 5 minutes, then transfer to wire rack.
