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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….
Best 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.
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.