Last week a friend asked me if I had any tasty bran muffin recipes. It turns out I have three delicious bran muffin recipes. After we talked about the bran muffin recipes I was inspired to make some. But which recipe? Sometimes it is a challenge for me to choose which recipe I want to bake. My other two recipes are similar to each other, and I bet you have a similar recipe to those two. They include bran cereal flakes (adding boiling water) and you can keep the batter in the fridge for a month to make muffins fresh each morning.
The incredibly delicious and unusual bran muffin recipe I made this morning, and am sharing with you today, was given to me by my mom. It also happens to be quite healthy because of the flaxseed. This recipe is both adult and kid-approved, easy to make, and freezes really well.
Typically, bran muffins don’t make pretty muffins, and this recipe isn’t an exception! It does have bits of oranges, including the rinds that make it a little better looking. I’m ok with my bran muffins tasting better than they look. If you aren’t sure about the oranges + rinds in this recipe, don’t let that stop you, they are so good. You could also substitute apples or pineapple too. Don’t like raisins? White chocolate chips taste good too.
I made two different sizes this morning so we could have some small muffins along with the regular-size muffins. This is the mini muffin pan I use.
Adding a little butter to my muffin is a no-brainer for me, and a little honey drizzled on top is so good.
Here’s the recipe below. I’d love to hear if you make the muffins, or plan to make them!
Healthy Orange Bran Flax Muffins
Equipment
- 2 12 cup muffin tins Adjust size of muffin tins to your preference
Ingredients
In a large bowl combine, then set aside:
- 1½ cups oat bran
- 1 cup all purpose flour
- 1 cup flaxseed, ground
- 1 cup natural (wheat) bran
- 1 tbsp baking powder
- ½ tsp salt
In a blender or food processor combine and blend well:
- 2 ORANGES, washed, quartered+halved, with rind, remove seeds
- 1 cup brown sugar
- 1 cup buttermilk
- ½ cup canola or vegetable oil
- 2 eggs
- 1 tsp baking soda
Instructions
- Pour orange liquid mixture into dry ingredients, and stir until well blended
- Stir in 1-1½ cups golden raisins (optional)**Chocolate lovers – substitute white chocolate chips for raisins!
- Divide batter evenly among muffin cups almost to the top
- BAKE: 18-20 minutes or until a toothpick inserted in the center comes out clean.Cool in pans for 5 minutes before removing to a cooling rack
Notes
- In place of oranges, try pineapple, apple, or any other fruit, being careful to use approximately the same amount of liquid as the oranges.
- These muffins freeze well. To eat only one from freezer, microwave for about 20 seconds.
- Flax seed may also be ground. Measure first, then grind or mill.
What do you think? Will you give it a try?
