Protein Bran Muffins
High Protein Bran Muffins (Healthy, Moist & High Fiber)
Looking for a healthy muffin that’s naturally sweetened, rich in fiber, and high in protein? These Protein Bran Muffins are a wholesome and satisfying snack or breakfast that packs approximately 10 grams of protein and 5 grams of fiber per muffin—all with no refined flour and minimal added sugar!
Made with wheat bran, whole wheat flour, and your favorite vanilla or unflavored protein powder, these muffins are moist, hearty, and freezer-friendly. Perfect for meal prep, post-workout fuel, or a grab-and-go morning bite.
Enjoy!
xoxo
SiLLibake
Protein Bran Muffins
These Protein Bran Muffins are packed with approximately 10 grams of protein and 5 grams of fiber per muffin
Why You Will Love These Protein Bran Muffins:
High Protein: Each muffin contains nearly 10 grams of protein
High Fiber: Thanks to wheat bran and whole grains
Naturally Sweetened: With applesauce, molasses, and coconut sugar
Customizable: Add raisins, blueberries, or chopped nuts
One-Bowl Recipe: Easy to prep and bake in under 30 minutes
Tips for Best Results
Use unflavored or vanilla whey isolate for a light texture.
Let the batter sit for 5 minutes before scooping to hydrate the bran.
If using frozen blueberries, toss them in a spoonful of flour to prevent sinking.
Storage & Meal Prep
Store in an airtight container at room temp for 2–3 days, or in the fridge for up to 5 days.
Freeze individually for up to 3 months. Reheat in the microwave for a quick snack!
FAQ
Can I make these vegan?
Yes! Replace eggs with flax eggs and use a plant-based protein and vegan butter.
Can I use oat bran instead of wheat bran?
Yes, but the texture will be slightly softer and less nutty.
How can I boost the sweetness without sugar?
Add mashed banana or more applesauce for a naturally sweeter muffin.
Protein Bran Muffins
Recipe: Protein Bran Muffins
Prep Time: 10 min
Cook Time: 13-18 min
Yield: 10 muffins
These Healthy Protein Bran Muffins are naturally sweetened, high in fiber, and packed with 10g of protein per muffin. Made with wheat bran, whole wheat flour, and protein powder, they’re moist, satisfying, and perfect for breakfast, meal prep, or a post-workout snack. No refined flour, minimal sugar, and totally freezer-friendly!
Ingredients:
1 cup wheat bran, 60g
1 cup whole wheat pastry flour or white whole wheat flour, 120g
½ cup protein powder, vanilla or unflavoured, 60g (I used New Zealand Whey Isolate, Vanilla)
1 tablespoon baking powder, 12g
1/4 teaspoon baking soda, 1g
1/2 tsp salt, 3g
1 1/2 tsp cinnamon, 4g
1/4 cup coconut sugar, 36g (or brown sugar or brown sugar substitute)
1/4 cup blackstrap molasses, 80g (or more brown sugar brown sugar substitute)
1/3 cup unsweetened applesauce, 85g
2 large eggs, at room temperature (or 2 flax eggs)
3/4 cup unsweetened soy milk, 180g (or milk of choice, I like a high protein milk)
1 tablespoon apple cider vinegar, 15g
1/3 cup melted butter, cooled, 75g (or coconut oil or vegan butter)
Optional mix-ins:
1/2 cup raisins, 75g
3/4 cup fresh or frozen blueberries, 110g
1/2 cup chopped walnuts, 60g
Directions:
Preheat oven to 400 degrees F. Line a muffin tin with 10 silicone liners or paper liners. If using paper liners, spray the inside of them with nonstick cooking spray.
In a large bowl whisk together eggs, milk, apple cider vinegar, coconut sugar, molasses applesauce, and melted cooled butter until well combined, smooth and creamy. Add the baking powder, baking soda, salt and cinnamon, whisk until completely incorporated. Add wheat bran, whole wheat flour and protein powder and mix with a spatula until just combined. Stir in any mix-ins you'd like.
Divide batter evenly into 10 muffin liners and bake for 13-18 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with a little butter on top.
Nutrition (Approximate): 1 Muffin
Calories: 157 | Protein: 9.5 g | Fat: 7.8 g | Carbs: 17.4 g | Fiber: 5.4g | Sugar: 8.4g
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