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Delicious and Healthy Bran Muffins

low fat bran muffins

I have a theory about bran muffins. I think there are two main kinds: delicious but loaded with white sugar and bad fat, or really healthy but tastes like cardboard.

I firmly believe that healthy food can and should taste delicious, and muffins are no exception. I’ve come up with a healthy AND delicious bran muffin that we love, and I think you will, too.

bran and raisin muffins

These muffins have no refined sugar. Sweetness is derived from a little honey, blackstrap molasses (also a great source of iron), and pureed dates, something I like doing in my snack bites. I got the idea to toast the bran first from David Lebovitz’s delicious bran muffin recipe. I used white whole wheat flour, but you can use regular all-purpose, whole wheat, or a mixture of the two; whatever you have on hand.

I tried both coconut and sunflower oils with success, but you can use whatever neutral flavored oil you have or maybe even try using butter. I don’t use canola or vegetable oil since they are made from genetically modified canola and/or soy. Here’s a simple article on what GMOs are and why we avoid them.

easy bran muffins

Yield: 12 muffins

Delicious and Healthy Bran Muffins

Simple, healthy, and moist bran muffins.


2 c. bran
1 c. dates and 1 c. water
1/2 c. plain yogurt (I used whole milk)
1/2 c. water
1/4 c. coconut oil, melted
scant 1/4 c. blackstrap molasses
2 T. honey
1 egg
3/4 c. whole wheat flour (I used white whole wheat)
1/2 tsp. cinnamon

1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. kosher salt

1/2 c. chopped walnuts (optional)


Preheat oven to 350 and line your muffin tin with cupcake liners.

1. Pour the bran out on a baking sheet and toast in 350 oven for 5 minutes.
2. Bring dates and 1 c. water to a boil. Cook until water has mostly evaporated, then puree in a blender.
2. Stir together remaining 1/2 c. water, yogurt, date puree, honey, molasses, and oil.
3. Stir in 1 egg.
4. In a separate bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt. Gently stir into wet ingredients.
5. Add walnuts (or raisins), if desired.
6. Using an ice cream scoop, scoop mounds of batter into the prepared muffin tins. You want it mounded slightly in the middle.
7. Bake at 350 for about 30 minutes or until the middle is set.


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