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These muffins have become a life-saver when you have little people who are "always hungry." I've made them months ago, tried again a few weeks ago, and finally figured out my go-to way to make these. Giving credit where credit it due, the original recipe is from the Vanilla Tulip, but when I saw 3 cups of sugar I couldn't do it. Similar to spending $7.24 on a coffee, it was just something I couldn't justify and call a "healthy" breakfast.
So, I got to work making these a bit more healthy. Ashley calls them 6 week bran muffins, but in our house they last 1 week max. I made 2 dozen this morning and then have enough batter to make 2 more dozen whenever we need them. I'm sure by Sunday they'll be gone.
So, here's the recipe I used. If you can't find this monkfruit sugar from Costco or Amazon, you could substitute regular granulated sugar or coconut sugar as well. I've made them without the honey but I like how the honey sweetens them just a bit. Another reader suggested how you can sub banana for eggs, and I've even tried with gluten free flour as well! Lots of options!
Refrigerator Bran Muffins, adapted from the Vanilla Tulip
1 1/2 cups honey
1 1/2 cups monkfruit sugar
1 quart buttermilk
6 cups bran cereal with raisins
5 cups all-purpose flour
1 cup oil, avocado or vegetable
5 tsp. baking soda
1 tsp salt
Not listed but using a huge bowl like this is key. I love the lid and everything fit in there well.
Whisk your eggs together then add everything else to the bowl. Combine well and throw in the fridge until you're ready to use!
When you're ready to bake, preheat oven to 400 and bake in greased muffin tins for 15-17 minutes. I baked mine for 16 and can't imagine them going much more!
That's it! I hope you enjoy them and really, I hope they save you some morning or afternoon when your kids are sooooo hungry!