I know, I know…pumpkin is a Fall thing. But Utah is cold and I wanted some muffins. The best part about these is that I can eat chocolate first thing in the morning without feeling guilty. Because they’re HEALTHY!
The second-best thing is how filling these muffins are. I’m the type of person who could eat 4 muffins in 4 minutes no problem, but these bran muffins actually left me feeling full after eating just one. That’s crazy.
Some of the items on this recipe can be swapped…for example, you can use oat bran instead of wheat bran, or maple syrup instead of honey. Either way, they’ll be delicious.
This batch made 12 full-sized muffins, which is perfect for just the two of us. (Yeah, we eat a lot). Feel free to double it or half it, whatever works.
(As you can see, I couldn’t wait long enough to snap a picture before taking a bite…)
- 1 1/2 cup wheat bran
- 1 cup whole wheat flour
- 1/2 cup milk
- 3/4 cup pumpkin puree
- 2 tsp vanilla extract
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 teaspoon salt
- 1 egg white
- 1 tbs coconut oil (or butter), melted
- 1/4 cup molasses
- 1/4 cup maple syrup (or honey)
- 3/4 cup mini chocolate chips (save some to press into top of muffins)
- Preheat oven to 350 degrees and coat muffin tin with non-stick spray.
- In a large bowl mix wheat bran, milk, vanilla, and pumpkin. Set aside.
- In another bowl, mix whole wheat flour, baking powder, nutmeg, cinnamon, ginger, and salt.
- Whisk egg white with melted coconut oil, stirring in molasses and syrup. Add to wheat bran mix.
- Stir both mixes together, folding in 1/2 cup of the chocolate chips.
- Divide batter evenly between the 12 muffin cups, press remaining chocolate chips into the tops of muffins.
- Bake for 18-20 minutes or until the muffin tops feel firm.