Moist and healthy bran muffins made without bran cereal, sweetened with honey. Going whole grain never tasted so good (recipe here).
I bought six pounds of pears during a recent shopping trip, so the other day I whipped up a quick batch of these 100% Whole Grain Ginger Pear Bran Muffins. The trick is to wait until the pears are so ripe and sweet they look bruised and battered and pathetic.
My foodie mom and I came up with this scrumptious variation of my super popular 100% Whole Grain Bran Muffinsduring one of her eat-a-thon farm visits a few years back. They're moist and flavorful and are made with hefty portions of both soluble fiber (oat bran) and insoluble fiber (wheat bran). They're sweetened with honey (although there is some sugar in the candied ginger) and they don't call for any store bought bran cereal (a pet peeve with me and bran muffin recipes).
This recipe makes 12 large muffins which taste even better the second day and freeze beautifully. I just toss them into a two gallon zipper freezer bag (these are also great for storing big loaves of homemade bread, like Farmhouse White) and pull out one or two the night before so they're defrosted for breakfast the next morning. They make a filling and wholesome snack and are the perfect thing to have on hand during the busy holiday season.
Need more convincing? Here's what Farmgirl Fare readers are saying about (and how they're adapting) this recipe:
More below. . .
—These muffins are fabulous. I need to go out and get some more pears so I can make them again.
—Your mom is right; I think these are the best muffins I have ever eaten.
—I am sitting in my chair, drinking my coffee and eating this fabulous Ginger Pear Bran muffin! Excellent recipe and I loved the photo of the bruised and battered pear!!!
—I just made these muffins and they are SOOOO DELICIOUS! The muffins are ginger-y good and so moist you don't need butter. Thanks, Farmgirl!
—I've made these muffins four or five times now, with different variations, and they never cease to be a crowd pleaser.
—These are fantastic!
—These are the best muffins around.
One of the things I love most about food blogging is hearing how readers have adapted my recipes and made them their own. My original bran muffin recipe is wonderfully versatile, and as you can see, this variation is too:
—I just tried this finally but I used pineapple instead of pear. I had no pears and I had no canned pears so I had some canned, in their own juice, pineapple and I subbed brown rice syrup for the honey. These are so good. Thanks for the excellent recipe.
—I made these today. I didn't have quite enough pear so I added a 1/2 a finely chopped apple and subbed 2 T fresh grated ginger and about 1 T natural sugar for the candied ginger. A big hit with me, the roomie and our dinner guest (who was randomly noshing in my kitchen while I cooked).
—I tried making them with oat bran only (increased soluble fiber) and agave nectar (low glycemic). I also added cinammon, cardamon and nutmeg. They are delicious and super healthy.
—I love these muffins. The changes I made are: I used 3 cups of oat bran, used agave nectar instead of honey, and walnuts instead of ginger. Lower glycemic and delicious!
—Wonderful muffins! I added a tsp of powdered ginger and used half molasses, half honey. Super yum. Thanks for a great recipe to play with.
—Thank you thank you for such a scrumptious and healthy muffin recipe! I used half canned peaches and half canned pears (that my grandma canned), since I didn't have enough pears. I also didn't have enough honey, so I used 1/2 C. brown sugar plus 1/4 C. molasses. I can't tell you how many times I said "This is so GOOD!" while eating my first two. My husband probably thought I'd discovered gold. Thanks again!
—I just found your site and this amazing pear muffin recipe and I am hooked! I used vanilla yogurt and added some cranberries and WOW! The best bran muffin I have ever eaten. Thanks!
Can't survive on muffins alone? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
FAQs
The Bottom Line
Wheat bran is highly nutritious and an excellent source of fiber. It may benefit digestive and heart health and could even reduce breast and colon cancer risk.
What is the difference between a bran muffin and a regular muffin? ›
Bran muffins use less flour and use bran instead, as well as using molasses and brown sugar. The mix is turned into a pocketed muffin tray, or into individual paper moulds, and baked in an oven. Milk is often added, as it contributes to the appealing browning appearance.
Are store bought Raisin bran muffins healthy? ›
Yes, you'll get a decent dose of fiber thanks to the bran, but larger versions can have more than 400 calories and contain around 13 grams of fat. Also, many store-bought bran muffins actually contain more white flour than fiber-rich bran, while packing unwanted sugar and sodium as well.
What is bran muffin rich in? ›
Bran Muffin Nutritional Facts and Calories
| Amount Per Serving | % DV |
|---|
| Fiber | 6g | 21% |
| Proteins | 8g | 11% |
| Cholesterol | 0mg | 0% |
| Sodium | 444mg | 19% |
7 more rowsBut that doesn't make bran muffins healthy. Most of the muffins you buy in stores are high in sugar and fat, more like cupcakes than old fashioned muffins. Bran or other muffins are okay as an occasional treat, but not good as a regular part of a healthy diet.
What does All-Bran do to your stomach? ›
"All-Bran can help to alleviate the symptoms of bloating. That's because it contains natural wheat bran fibre that helps keep you regular." 10g of wheat bran fibre per day helps reduce digestive transit time. ALL-BRAN contains at least 3-6g wheat bran fibre per serve.
Are bran muffins good for a bowel movement? ›
It should be no surprise that studies show wheat bran can relieve constipation and improve digestion. The outer layer of the wheat kernel is a fiber force with a whopping 25 grams per cup. Sprinkle it over your oatmeal, eat a bowl of bran cereal, or whip up a batch of bran muffins.
What muffins does McDonald's use? ›
He explained, "The English muffin that McDonald's uses is their own recipe. The manufacturers make it specifically for McDonald's because they are so big they can buy as much of that as they want."
What is a high quality muffin? ›
High-quality muffins have a thin, evenly browned crust. Top is symmetrical, but looks rough. When broken apart, texture is uniform and crumb is tender and light.
Are bran muffins good for your heart? ›
The oat bran and flaxseed meal contained in these muffins are a great way to lower cholesterol. The flaxseed meal will also give you an omega-3 boost, which may help to prevent heart disease. The muffins are also high in fiber. To increase their fiber content, you can also substitute wheat bran for the oat bran.
Bran contains nutrients including fiber, Vitamin A, Vitamin E, several kinds of B-vitamins and iron.
What is the healthiest bran? ›
At over 40 per cent fibre, wheat bran has the highest fibre content and is rich in insoluble fibre. It is a good choice for a healthy digestive system and is best at preventing constipation.
How to jazz up bran muffin mix? ›
Turn boring bran muffins up a notch by adding delicious and healthful mix-ins such as shredded carrots, coconut and dried cherries. Served warm with butter, this muffin can run with the best of 'em. Blog post updated October 2023.
Can Type 2 diabetics eat bran muffins? ›
There are four main categories that you want it to include in your diet while planning for a diabetic diet food list, especially for breakfast. It must contain: Fiber like whole grain bread, whale wheat, bran muffins, and oatmeal varieties. Lean protein like eggs, beans, fish, or nuts.
Do bran muffins keep you regular? ›
Because it's a great source of insoluble fiber, wheat bran helps keep you regular and promotes digestive health. It's also been shown to reduce symptoms of bloating and discomfort and increase healthy bacteria in the gut, as it's rich in prebiotics (which are the food for the beneficial probiotic bacteria).
Do bran muffins really help with constipation? ›
It should be no surprise that studies show wheat bran can relieve constipation and improve digestion. The outer layer of the wheat kernel is a fiber force with a whopping 25 grams per cup. Sprinkle it over your oatmeal, eat a bowl of bran cereal, or whip up a batch of bran muffins.
What makes muffins rise better? ›
Start the oven on high
Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.
Why are my bran muffins not rising? ›
Not enough leavening agent. This can happen with unsifted flour (sifting also helps incorporate air), using the wrong type of flour (especially if the recipe calls for self-raising), or using old or improperly-stored flour or baking soda/powder.
What does wheat bran do in baking? ›
The bran is incredibly rich in fiber and protein and has very little fat. It adds a sweet nutty flavor to baked goods, though we personally feel that too much of it can make food taste bitter (not to mention give you certain gastro-intestinal side effects that will send you to the bathroom!).
