This Walnut Bran Muffin recipe is, hands down, the best bran muffin recipe ever! I mean, these guys are the KING of the bran muffins! And that’s no small feat since a good, much less GREAT, bran muffin is hard to come by.
In my quest to find a good bran muffin over the years, I choked down a lot of really bad bran muffins. I did it for the fibre and health benefits but the taste always left much to be desired. Then I was introduced to these Walnut Bran Muffins….
I have been eating one of these bran muffins every day for breakfast for about the past 15 years. A healthy bran muffin is a great start to your day when it’s chock-full of real and wholesome ingredients like butter, wheat bran, chia seeds, wheat germ and walnuts.
And this month is all about healthy starts. For the month of January, I am hosting “Our Growing Edge,” a monthly link up for bloggers, with the theme “HEALTHY STARTS”
I got this recipe from my mother- in- law many years ago and she couldn’t recall where it came from. She changed the recipe a little, then I changed it even a little more until I had achieved the perfect bran muffin.
I always double the recipe, then keep them frozen for freshness and easy access. They freeze really well and are of course, very portable. I grab one every morning to eat on the go or at my desk when I arrive at work.
Walnut Bran muffins
- 1/2 cup unsalted butter
- 1/2 cup canola oil you can use any vegetable oil
- 1 cup packed brown sugar
- 2 tbsp molasses
- 2 cups whole wheat flour
- 3/4 cup all purpose flour
- 2 cups milk I use 1% but you can substitute 2%
- 1 tsp vinegar
- 2 tsp baking soda
- 2 tsp baking powder
- 2 eggs beaten
- 1 1/2 cups natural wheat bran
- 3 tbsp wheat germ
- 1 cup chopped walnuts
- 3 tbsp chia seeds
Preheat oven to 350 degrees F. Fill muffin tins with paper muffin liners (these work the best in this recipe - I do not recommend making these muffins without using paper liners)
Add 1 tsp vinegar to milk and set aside
In a large bowl, cream butter with sugar, then stir in oil. Add molasses.
in a separate medium bowl, mix flours, bran, wheat germ, baking powder and chia seeds together. Add to butter mixture and mix well. You can use an electric mixer for this part.
Add baking soda to milk and stir. Add to mixture.
Stir in walnuts.
Fold in beaten eggs. Stir only until combined
Fill paper filled muffin liners to top.
Bake in preheated oven for 20 minutes or until tester or toothpick comes out clean.
Cool for 5 mins then transfer to cooling rack. Cool for 5 more minutes and serve.
Note: I find wheat bran at Co op or Superstore in Calgary
*Results may vary depending on type of flour and brown sugar used