Bran Muffins


par Lisa Podlecki, RD,
Diploma Sport Nutrition IOC

We all know the famous saying “breakfast is the most important meal of the day” but sometimes life (or sleep) can get in the way. We end up missing breakfast or grabbing something quick that leaves us feeling tired or hungry an hour later. A homemade muffin can be a handy, nutrient-packed option when you’re on the go. Pair it with fruit, yogurt, cheese, peanut butter (my favourite!) or a hard-boiled egg to make it a complete meal.


1 egg

2 tbsp. molasses

1 cup buttermilk (or mix together

1 cup milk and 1 tbsp. vinegar)

¼ cup oil

1½ cup s wheat bran

¾ cup whole wheat flour

1 tsp. baking soda

¼ tsp. baking powder

1/3 cup brown sugar

½ cup dried fruit (i.e. raisins)


Preheat oven to 375°F. In a large bowl, mix together egg, molasses, buttermilk and oil. Add wheat bran, whole wheat flour, baking soda, baking powder, sugar and dried fruit. Stir until well mixed. Bake for 18 to 20 minutes until a toothpick comes out dry. Cool before serving. Makes 12 muffins.

Can’t find wheat bran?

Check the baking aisle of the grocery store or visit your local bulk-food store.



Lisa Podlecki is a Registered Dietitian and Sports Nutritionist in Edmonton. Lisa loves helping individuals meet their nutrition goals in a healthy and sustainable way and regularly speaks at the Running Room training programs. For more information, visit her website at (Bio photo: Kaihla Tonai Photography)


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