Easy All-Natural Bran Muffin Formulation

 Understanding the numerous benefits of a high-fiber breakfast improves digestive health, enhances blood sugar control, and increases satiety. Moreover, it can aid in weight management and potentially reduce the risk of chronic diseases like type 2 diabetes and heart disease.

Here’s a more detailed look at the benefits

• Improved Digestive Health

Fiber, a key component of a high-fiber breakfast, adds bulk to the stool, promoting regular bowel movements and preventing constipation. This can bring relief and comfort, making your day more enjoyable. Additionally, soluble fiber acts as a prebiotic, feeding beneficial bacteria in the gut and supporting a healthy gut microbiome.

• Blood Sugar Regulation

Fiber, especially soluble fiber, slows down the absorption of sugar, preventing blood sugar spikes and crashes. This can be particularly helpful for individuals with diabetes or those at risk of developing the condition.

• Weight Management

High-fiber foods are often more filling, helping you feel fuller for longer and potentially reducing overall calorie intake. This can aid in weight loss or maintaining a healthy weight.

• Reduced Risk of Chronic Diseases

Studies have shown that a high-fiber diet can lower the risk of type 2 diabetes, heart disease, and certain types of cancer.

• Heart Health

Fiber can help lower LDL (harmful) cholesterol levels, contributing to better cardiovascular health.

• Increased Energy Levels

A high-fiber breakfast can be a game-changer in stabilizing energy levels and preventing the mid-morning energy slump. It achieves this by regulating blood sugar and promoting a feeling of fullness, keeping you energized and focused.

• Better Mood

A healthy gut can positively impact mood and overall well-being thanks to a high-fiber diet.

• Increased Satiety

Fiber helps you feel full and satisfied, which can reduce the temptation to overeat or reach for unhealthy snacks later in the day.

• Reduced Risk of Colon Cancer

Studies suggest that a fiber-rich diet can play a significant role in maintaining a healthy digestive system and reducing the risk of colon cancer, a serious health concern for many.

Best All-Natural Bran Muffins Formulation

 4 cups (200g) wheat bran

2 cups (510g) unsweetened applesauce

1/2 cups (170g) honey

⅔ cup (150g) vegetable oil

3 large eggs (150g)

1Tbsp. (15g) vanilla extract

1 cup (120g) Panhandle Milling all-purpose flour

1 small package all-natural vanilla pudding (dry mix) (3.4 oz/96g)

2 tsp. (8g) baking soda

2 tsp.(8g) baking powder

1 tsp. (6g) salt

1 cup (150g) raisins or dried cranberries (optional)

Streusel Topping (optional)

1 cup (120 g) Panhandle Milling all-purpose flour

½ cup (56g) Panhandle Milling Almond Flour

2/3 cup (132 g) sugar or granulated Honey

6 Tbsp. (85 g) salted butter, melted and cooled

½ tsp. (3g) almond or vanilla extract

Directions:

• Gather all ingredients. Wash and sanitize hands and surfaces.
• Preheat the oven to 375℉ (190 ℃). Grease 18 muffin cups or line with paper muffin liners.
• Mix wheat bran, applesauce, honey, oil, eggs, and vanilla in a large bowl; let stand for 10 minutes.
• Sift flour, natural pudding mix, baking soda, baking powder, and salt together; stir into bran mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.
• Scatter with a generous amount of streusel topping if desired (see below)
• Bake in the preheated oven until tops spring back when lightly pressed, for 15 to 20 minutes.
• Let it cool in the tin for at least 10 minutes, then transfer it to a wire rack to cool completely. Enjoy!

Streusel Topping Directions:

• Whisk or stir together the Panhandle Milling All-Purpose flour, Panhandle Milling Almond Flour, and granulated sugar in a medium-sized bowl.
• Add the almond or vanilla to the melted butter and drizzle over the mixture. Use a fork to toss and blend the ingredients until combined but still clumpy. Don’t over-mix, or the streusel will become like a paste. Simply toss together until the mixture is clumpy, no longer dry, and the flour is completely absorbed.
• Scatter evenly over muffins just before baking.

Yield 18 standard muffins OR 36 small muffins