Bran Muffins, 100% Whole Wheat Bran Muffins Recipe

Recipe for whole wheat bran muffins made with 100% whole wheat flavored with cinnamon and dates paste. A healthy morning muffin recipe. Recipe with step by step pictures.

This recipe is one of our house favorites. This makes for the best American style morning muffins and has just a teaspoon of oil going in for each muffin. I flavor the muffins with date paste and cinnamon for extra richness and aroma. Dates paste makes for a soft and moist muffin and this muffin is very light even though its made with 100% whole wheat flour and bran. No one can ever stop with one muffin. I tweaked this recipe during my bakery days and this one used to be a favorite among my customers. You can get wheat bran online or in health food aisle of your grocery store. I have seen wheat bran in many organic stores here in Bangalore.

Here is how to do classic wheat bran muffins.
Preheat the oven for 20 minutes.
Dry Ingredients
You will need a weighing scale for this recipe. Weigh and add the wheat bran and whole wheat flour (atta) in a bowl.

Add in the baking powder, baking soda and cinnamon powder.

Whisk all the ingredients well to combine. Set aside.

Wet Ingredients
Even though sugar is technically a dry ingredient, it is almost always treated as a wet ingredient in baking. Take a bowl and add in the eggs and sugar.

Add in the vanilla extract, vegetable oil (sunflower/canola oil is fine too!) and regular white vinegar. I like to use pure vanilla extract. The flavor of real vanilla is so delicious.
Note: Artificial vanilla essence has ingredients like Propylene Glycol (one of the main ingredients) which is very toxic and a known carcinogen. It is always better to avoid these essences. Real vanilla is slightly expensive but it is worth it. A little goes a long way and the aroma and flavour is divine. Real vanilla can be purchased online.

Grind the dates (pitted – seeds removed) and water to a fine paste in a mixie / food processor.

Add it to the wet ingredients. Whisk all the ingredients to combine.

Add the wet ingredients to the dry ingredients and gently mix to combine.

Scoop the batter in the muffin cups. I like to fill the batter all the way to the brim so it rises well and has a “muffin top”. Bake in a preheated 400 degree Fahrenheit / 200 degree Celsius oven for 30 minutes. Always bake muffins at a slightly higher temperature so the batter rises well and has the “oven spring” and you will get a tall muffin.

Insert a tooth pick after 30 minutes and if it comes clean, the muffins are done. Remove the muffins and let in cool on a wire rack for half an hour.

Store the muffins in an air tight container. The muffins will last up to 2-3 days.

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