Honey Bran Muffin


Kitchen Notes
There’s something exciting about muffins, don’t you think?  Muffins are that perfect, compact, ready-to-go healthy meal or snack, and best of all, even the most nutritious of these sweet treats reminds us of the muffins kissing cousin: the cupcake.  And while it’s entirely acceptable to eat a cupcake for breakfast, it’s even more fun to save the dessert for later and eat a morning muffin, thereby exceeding your daily quota of deliciousness.

We tested four varieties of honey for our bran muffins: Creamy Mango, Buckwheat, Avocado, and Creamy Wildflower.  There was no clear-cut winner, but all tasters agreed that Creamy Wildflower honey made the muffins extra-moist, while Buckwheat, Mango, and Avocado honey each had the variety’s own unique flavor.  Test your favorite honey and let us know how it turns out!

Servings: 8
Active time: 20 mins
Total time: 30 mins


  • 1/4 cup wheat bran
  • 3 tablespoons boiling water
  • 1 1/2 cups all-purpose flour (avoid using wheat, as this will make the muffins too dense)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup milk
  • 1/4 cup Raw Buckwheat honey
  • 1 egg
  • 3 tablespoons vegetable oil
  • Granulated sugar, optional


  1. Preheat oven to 400° and grease an 8 cup muffin tin, or use disposable baking cups.
  2. Boil the water, then combine with wheat bran in a bowl and set aside.
  3. Whisk the flour, baking powder, salt, and cinnamon together.
  4. In another bowl, whisk together the milk, honey, egg, and oil until well combined.
  5. Stir the wheat bran into the milk and honey mixture, and gradually add in the flour mixture (a rubber spatula works well to fold everything together).
  6. Divide the batter evenly among the muffin tins.  Sprinkle the tops with granulated sugar if desired.
  7. Bake for 13-16 minutes or until a toothpick comes out clean.

Honey Bran Muffins by Lizy of Adventures in Life, Love, Librarianship.  Follow Lizy on Twitter @LibrarianLizy.

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