Wholesome Bran Muffins – A Healthy Breakfast Staple

Method

1. Preheat the oven to 425°F. Lightly grease a 12-cup muffin pan with nonstick spray or line with paper liners.
2. In a large bowl, whisk together the whole wheat flour, wheat bran, baking powder, baking soda, salt, and cinnamon until well combined. Set aside.
3. In a medium bowl, whisk the egg, honey (or maple syrup), melted coconut oil, applesauce, vanilla, and milk until smooth. Pour the wet mixture into the dry ingredients and stir just until combined. Switch to a rubber spatula or wooden spoon and gently fold in the raisins (or other add-ins of your choice).
4. Divide the batter evenly among the muffin cups, filling each to the top. Bake for 5 minutes at 425°F, then, without removing the muffins from the oven, reduce the temperature to 350°F and continue baking for another 14–15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Total baking time is about 20 minutes.
5. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Store covered at room temperature for a few days, or refrigerate for up to 1 week.