Who doesn’t want to eat a “healthy treat” that tastes good? Well, this winter I started looking for something of the sort in muffin form, I love bran muffins and got frustrated with not finding a recipe that didn’t work as well as I’d like. That’s when I came across Farmgirl Fare’s Ginger Pear Bran Muffin recipe and I immediately bought the ingredients and went to work. They were scrumptious! I got busy and never made a 2nd batch like I wanted, but I’m back again, looking for that healthy treat that packs a punch of fiber and protein like it’s it’s job. My recipe here is adapted from the pear ginger but I’m using red berries, today it was raspberry and strawberry.
If you are wondering where to find oat bran and wheat bran (I was), I found them in the organic bulk section of my local Wegmans. Also, I used coconut oil for the hint of flavor and health benefits, but any neutral oil (vegetable, safflower, etc.) could be used instead. Coconut oil can be a little tricky to keep in liquid form (see my directions for what I had to do). I absolutely love that the only sugar in this is natural honey (I used local honey from my farmers market) and the sugar naturally occurring in the berries.
And what made it a true winner was when I had to stop my 3 year old from getting more after his 3rd one. There’s really nothing bad about these that I feel when giving them to my kids, and truly, I don’t know how he managed to get 3 down, they are very filling, one was plenty for me.
Red Berry Bran Muffins
- 1 cup whole wheat flour
- 1 cup oat bran
- 2 cups wheat bran
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2/3 cup greek yogurt
- 2/3 cup honey
- 1/3 cup coconut oil (or other neutral oil)
- 1 1/2 teaspoons vanilla extract
- 3 cups of fresh berries (mine was 1 cup raspberries and 2 cups strawberries)
Ahead of time you can chop up your berries into small pieces. I combined them in a bowl and mashed them to a liquidy pulp with a potato masher leaving chunks but not hard chunks. I did this about 2-3 hours before I was going to make the muffins to let them get really juicy, after I did it I popped it into the fridge until I was ready to use them.
When you are ready to make muffins, preheat oven to 375°F. Grease muffin pan or line with baking cups. You want to mix your dry ingredients in one bowl, so add the wheat bran, oat bran, wheat flour, salt, baking powder, & baking soda and fluff together. In another bowl mix your wet materials, egg, honey, yogurt, oil and vanilla. I used coconut oil, which gets solid fairly easily, especially when touched with other cool ingredients like eggs and yogurt. I had to put my bowl in the microwave in 20 second intervals and stirring in between for a total of about 60 seconds to get it just warm enough that my oil was nice and melted in with the liquid mixture.
Add your wet ingredients into your dry and carefully stir together until just combined, you don’t want to overmix muffin batter. Then mix in your mashed berry mixture last. Your muffin dough will not look like regular soupy mixture, it will be very dense and pliable, like cookie dough. Fill your muffin cups up nearly all the way, this dough won’t rise very much, so be generous.
Bake for 25-27 min and remove from the pan quickly. Cool completely or serve warm with butter and drizzled honey. These can be frozen for snacks later on. I would keep these in the fridge to keep them moist, especially having made them with yogurt. This yielded 20 muffins.