Prune Bran Muffins
Moist, nutritious prune bran muffins packed with whole wheat and all-bran cereal, perfect for a healthy snack or breakfast on the go, with a hint of vanilla and sweetness.
Ingredients
Instructions
- Put all ingredients in a food processor and mix for 1 minute.
- Grease a mini muffin pan.
- Bake at 375°F for 10 minutes or until golden brown.
Tips & Substitutions
For added flavor, consider substituting chopped dates for some of the prunes, or use a mix of oat bran and All-Bran for a different texture. If you prefer a sweeter muffin, you can add a tablespoon of honey or maple syrup. Ensure the prunes are moist; if they're dry, soak them in warm water for 10 minutes before blending. These muffins can also be made with gluten-free flour for a gluten-free option.
Serving Suggestions
These Prune Bran Muffins are perfect for breakfast or a nutritious snack. Serve them warm with a pat of butter or a smear of cream cheese for added richness. They pair beautifully with a cup of herbal tea or coffee. Consider serving alongside a fruit salad or yogurt for a balanced meal, making them a great addition to any brunch spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to three days. For longer storage, place them in the fridge for up to a week or freeze them for up to three months. To reheat, simply microwave for 15-20 seconds or toast them lightly in a toaster oven for a warm, fresh taste.
Nutrition & Diet Analysis (per serving)
Each serving of Prune Bran Muffins contains roughly 37 calories, with 1g protein, 5g carbohydrates, and 0g fat.
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 regular flour instead of whole wheat flour?
Yes, you can substitute regular all-purpose flour for whole wheat flour in this recipe. However, keep in mind that this may alter the texture and flavor slightly, making the muffins less dense and a bit sweeter.
How can I make these muffins vegan?
To make these muffins vegan, you can replace the egg whites with a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. Use non-dairy buttermilk by mixing plant-based milk with a teaspoon of vinegar.
What can I do if my batter is too thick?
If your batter seems too thick, add a little more buttermilk, one tablespoon at a time, until you reach the desired consistency. The batter should be thick but pourable, allowing for easy scooping into the muffin pan.
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).