High-Fiber Bran Muffins
Dense, naturally sweet bran muffins packed with fiber to support heart health and cholesterol management. Freeze a batch for the week ahead.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store in an airtight container at room temperature for 3 days, refrigerator for 7 days, or freezer for up to 3 months.
- Batching: Soluble fiber from bran and oats can help lower LDL cholesterol over time.
- Reheat: Microwave a frozen muffin for 30–45 seconds. Or thaw at room temperature for 1–2 hours.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
THE MACRO PREP
Prepare the flax egg by mixing ground flaxseed with water; let sit for 5 minutes.
HIGH HEAT SEAR
In a large bowl, combine wheat bran, whole wheat flour, baking soda, cinnamon, and salt.
THE ASSEMBLY
In a separate bowl, whisk together applesauce, melted coconut oil, molasses, maple syrup, oat milk, and the flax egg.
STEP 5
Pour wet ingredients into dry and stir until just combined. Fold in the raisins.
STEP 6
Divide batter evenly among muffin cups — fill about ¾ full.
STEP 7
Bake for 20–22 minutes until a toothpick inserted in the center comes out clean.
STEP 8
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 cups wheat bran
- 1 cup whole wheat flour
- ⅓ cup unsweetened applesauce
- ¼ cup coconut oil, melted
- ⅓ cup molasses
- ¼ cup maple syrup
- 1 cup oat milk
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup raisins