Upside-Down Maple Pecan Bran Muffins Recipe (2024)

FAQs

What is the difference between a bran muffin and a regular muffin? ›

Bran is high in fiber and nutrients, but it is also lower in sugar and carbohydrates than other types of flour. Bran muffins are often also made with less sugar and sweeteners, which further reduces the sugar and carb content.

Not only are they delicious and baked with love, but they also pack: 5g of fiber. Nearly 5g of protein. And 10% of your daily iron needs!

It's the bran. It helps keep you regular, especially if you eat a diet that isn't naturally high in fiber. But 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.

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.

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.

Support gut health

Thanks to their fiber content, whole wheat English muffins may help your digestive health. In fact, some research shows that consuming enough fiber could be beneficial for people who are dealing with chronic constipation. This may also help prevent hemorrhoids (8).

Allowing them to cool slightly in the pan before removing them will help keep them from falling apart. This being said, you only want to leave them in the pan for a short amount of time—about five minutes. Any longer, and you run the risk of your muffins going soggy as they cool off.

Bran Muffins

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.

There are two types of muffins: bread-like and cake-like. Each type has its own technique for mixing the batter. Less sugar and butter makes a bread-like muffin. A higher sugar and butter content makes a cake-like muffin.

Over-mixing the batter. You'll know that you've done this if the muffins also turn out tough and chewy. This prevents rising because the gluten network is too tight to expand around the gas bubbles.