bran muffins

Mike says that these muffins are “bursting with Saturday morning goodness.” If that doesn’t convince you, I don’t know what will :)

These whole wheat bran muffins are packed with fiber and nutrients. 7 grams of fiber per muffin!

They are also filled with banana and apple which makes them super moist and rich. You won’t be able to tell that these are a healthy way to start the day.

Bran Muffins

Makes 12.

Because of the banana and the apple, these tend to mold easily so eat within a couple days or freeze them!

½ cup dried cranberries

1 egg

¾ cup milk

1 ½ cups bran flakes cereal

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

2 tablespoons melted butter

1 apple, cored and shredded

1 ripe banana, mashed

½ cup honey

Preheat an oven to 400˚. Grease 12 muffin cups, or line with paper cupcake liners.

Cover cranberries with water in a microwave-safe bowl, and microwave on high for 1-2 minutes to plump. Drain the cranberries, and set aside.

Beat the egg with milk in a bowl, and mix in the bran cereal.

Let the mixture stand until the cereal absorbs the liquid, about 5 minutes.

Gently mix in the plumped cranberries, flour, baking soda, cinnamon, melted butter, shredded apple, mashed banana, and honey, and stir a few times to mix.

Spoon the batter into the prepared muffin cups, and bake in the preheated oven for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.