My Ironbakebranathon-Bran Muffins
As I mentioned before, I’m constantly on the lookout for foods and recipes with a good iron and fiber content due to some medical issues. I’m also fairly picky, in the way that I’m challenged mentally by recipes with AP flour, white sugar, etc…yeah, I already know I’m on the path to insanity. I have also learned that I’m a better cook than baker because I don’t like to measure or follow recipes, however, in this journey of life, I’m taking steps of challenge and change.
I have always loved muffins, but most have gotten a bad rap because they are usually laden with butter, sugar, and other things that shoot your blood sugar through the roof and leave you hungry a half hour later. Even bran muffins you often see at coffee shops are hidden “healthy” junk foods. Thus, still being snowed in, I went in search of another bran muffin recipe to try and Farmgirl Susan came to my rescue.
I am proud to say I pretty much followed the recipe to a “t.” I only switched out the canola oil for a very ripe banana, and did the dump everything in a bowl method, then mix. I made six of the muffins, straight up bran muffins, and six of the muffins I put some locally made black raspberry jam in the middle.
The result was delicious! They are definitely wholegrain bran muffins-I mean with two cups of wheat bran you really can’t disguise that. I love that kind of texture though, and the top of the muffin had a great crunch. My mom liked them, giving them her usual, “well, they are definitely healthy” review, but I think they taste good and I felt good about all the ingredients and know that they will nourish my body well. Plus, the 1/3c of molasses was a great way of flavoring it and giving it a good dose of iron!
So, if you’re looking for a good, healthy, bran muffin recipe, without having to buy one of those cereals, I definitely suggest this one. In fact, this recipe is quite cost effective overall. You can make variations of it as well, turn it into a morning glory muffin, add fruit, etc. I enjoyed it along side a nice cup of decaf hazelnut coffee and a good book!
- 2c wheat bran
- 1c oat bran
- 1c whole wheat flour
- 2t baking soda
- 1t baking powder
- 1/2t salt
- 2 large eggs
- 2/3 c milk (I used unsweetened almond milk)
- 2/3c yogurt (I used plain yogurt)
- 1-2 very ripe bananas (or 1/3c canola oil)
- 1/3c molasses
- 1/3c honey
- 1t vanilla
Preheat oven to 375. Grease a standard muffin pan, or use paper liners. I used two different color liners so I would know which ones had jam in the middle.
Dump everything in a bowl and mix it all together (check her site out for the appropriate baker’s way of doing things). Generously fill the muffin cups with batter. For the ones with jam, I filled the cup half full, placed a dollop of jam, then filled the rest of the cup to the top with batter.
Bake for 20-25 minutes and let cool in pan for ten-I took them out after five, but mine were in papers. Let them continue to cool on a wire rack. You can freeze some for later, or store them in an airtight container for a few days if they last that long!