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Morning Glory Bran Muffins Recipe

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★★★★★

4.7 from 57 reviews

Delicious and wholesome Morning Glory Bran Muffins packed with bran cereal, grated carrots, apples, nuts, and shredded coconut. These moist muffins combine the goodness of whole grains and fresh ingredients, perfect for a nutritious breakfast or snack.

Ingredients

Scale

Wet Ingredients

  • 2 cups Bran Flake cereal (oat bran cereal works well)
  • 1 cup All Bran cereal
  • 1 cup boiling water
  • 2 cups buttermilk (or whole milk)
  • 2 eggs
  • 3/4 cup canola oil (or applesauce as alternative)
  • 1 tsp vanilla extract
  • 1 1/2 cups brown sugar

Dry Ingredients

  • 2 1/2 cups spelt flour (can substitute with all-purpose flour)
  • 2 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp salt

Add-ins

  • 2 cups grated carrots
  • 1 cup shredded Granny Smith apple
  • 1/2 cup raisins
  • 1 cup chopped walnuts or pecans
  • 1 cup shredded coconut

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two muffin tins with paper liners or lightly spray them with cooking spray to prevent sticking. Set aside.
  2. Soften Bran Cereals: In a large bowl, combine the bran flakes and All Bran cereal with boiling water. Stir well until the cereals are thoroughly coated. Let this mixture sit and soften, cooling completely. Stir occasionally every few minutes to aid cooling and ensure even soaking.
  3. Mix Wet Ingredients: When the bran mixture has cooled (it can still be warm but not hot enough to scramble eggs), whisk in the buttermilk, eggs, canola oil, vanilla extract, and brown sugar. Whisk until the batter is mostly smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the spelt flour, baking soda, ground cinnamon, and salt until evenly mixed.
  5. Add Dry to Wet: Gradually add the dry ingredients into the wet ingredient bowl. Stir gently and just until combined, taking care not to overmix to keep the muffins tender.
  6. Fold in Add-ins: Fold the grated carrots, shredded apple, raisins, chopped walnuts or pecans, and shredded coconut into the batter until evenly distributed.
  7. Fill Muffin Tins: Spoon the batter into the prepared muffin pans, filling each cup almost to the top for nicely domed muffins.
  8. Bake: Place the muffin tins in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean, indicating they are fully baked.

Notes

  • You can substitute canola oil with applesauce for a lower-fat option.
  • Spelt flour can be swapped for all-purpose flour if unavailable.
  • Ensure the bran mixture is not too hot before adding eggs to avoid curdling.
  • Feel free to add or substitute nuts and dried fruits based on preference.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: morning glory muffins, bran muffins, healthy muffins, carrot muffins, breakfast muffins, spelt flour muffins, nut and fruit muffins

Find it online: https://nataliereeve.com/morning-glory-bran-muffins-recipe/