Double Bran Gem Muffins
Delicious double bran gem muffins combine wheat and oat brans for a hearty, nutritious snack with warm spices, perfect for breakfast or a healthy snack on the go.
Ingredients
Instructions
- Preheat oven to 400°F.
- Line a 12-cup muffin pan with paper liners.
- In a bowl, combine wheat bran, oat bran, whole wheat flour, baking powder, cinnamon, and nutmeg.
- In a separate bowl, mash the bananas and then add skim milk and slightly beaten egg whites.
- Pour the wet ingredients onto the dry mixture and stir until just combined.
- Scoop approximately 1/4 cup of batter into each prepared muffin cup.
- Bake for 14 to 16 minutes or until a toothpick inserted in the center comes out sticky but not wet.
Tips & Substitutions
For added sweetness, consider incorporating a handful of chocolate chips or chopped nuts into the batter. If you don’t have oat bran, you can substitute with additional wheat bran or even ground oats. Make sure not to overmix the batter; it should be just combined to ensure fluffy muffins. Using ripe bananas will enhance the flavor and moisture of the muffins.
Serving Suggestions
These muffins are delicious on their own but can be served warm with a spread of almond butter or a dollop of Greek yogurt for extra protein. They pair beautifully with a side of fresh fruit for a balanced breakfast. For a delightful afternoon snack, enjoy them with a cup of tea or coffee, or try serving alongside the Petite Cherry Cream Cheese Tarts for a sweet treat combination.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a resealable plastic bag for up to three months. To reheat, simply microwave for about 20-30 seconds or warm them in a toaster oven for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Double Bran Gem Muffins contains roughly 377 calories, with 4g protein, 40g carbohydrates, and 23g fat. It is a good source of calcium (18% of the Daily Value), dietary fiber (17% of the Daily Value), and iron (15% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, you can use whole eggs instead of egg whites. It will add a bit more richness to the muffins, but you may need to adjust the liquid slightly since whole eggs contain more moisture. Generally, one whole egg can replace two egg whites.
How can I make these muffins vegan?
To make these muffins vegan, substitute the egg whites with a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg white) and replace the skim milk with a plant-based milk like almond or soy milk. This will keep the muffins moist and flavorful.
Can I add other fruits to the recipe?
Absolutely! You can add fruits like blueberries, diced apples, or even chopped nuts for additional texture and flavor. Just ensure that the total amount of wet ingredients remains balanced so the muffins bake properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).