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Healthy Pumpkin Bran Muffins

These pumpkin muffins are a great alternative to the typical sweet, cake-like bakery muffin. They are moist and filling, made with whole wheat flour, wheat and oat brans, and flaxseed. The sweetness comes from banana, pumpkin puree, and a bit of brown sugar. Soaking the brans in buttermilk first is a key step to ensure the final muffins are moist, not dry.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 15 minutes
Total Time: 55 minutes

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.

Notes

Makes 18 muffins. Do not overmix batter; some lumps are okay.
Tried this recipe?Leave a comment below & let me know!