Honey Bran Muffins


Many “coffee” shops, here in Greater Seattle sell these highly-tempting honey bran muffins. I occasionally succumb to the temptation, but my body doesn’t thank me for it afterwards. So, I decided to make my own. Not only do I know what’s in them, I can use the best quality ingredients. 

These wholesome muffins are lightly sweet, with almost a bread-like texture that carries a fantastic wheat flavor and honey undertone. They are delicious! Eating just one would be impossible. The best thing is that they are only 175 calories each!!!

These are freezer-friendly. Simple wrap each one in cling film (plastic wrap) and place into a sealed container in the freezer. Thaw for a few hours when you want to enjoy them. I take them out in the morning and by lunch time they are ready!



Makes 20 muffins

Adapted from “Bernhard Clayton’s – New Complete Book of Breads”, by Bernard Clayton



  • 210 ml (¾ c and 2 T) soy milk*
  • 2 T lemon juice*
  • 4 T honey
  • 85 g unsalted butter, melted and cooled
  • 1 ½ eggs, beaten
  • 220 g (1 c) brown sugar
  • 225 g (1 ½ c) wholemeal (whole wheat) flour
  • 1 tablespoon bicarbonate of soda (baking soda)
  • 1 teaspoon salt
  • ¼ t ground nutmeg
  • 175 g (2 c and 3 T) wheat bran
  • 75 g pitted Medjool dates, finely chopped
  • 35 g (⅓ c) chopped walnuts

* The soy milk and lemon juice can be substituted for buttermilk. 



1. Preheat oven to 200°C (400°F). Grease or line muffin tins.

2. Mix together soy milk and lemon juice in a measuring jug. Sit for 1-2 minutes for it to thicken.

3. Add honey, butter, eggs and brown sugar. Mix well.

4. In a bowl, mix together flour, bicarbonate of soda (baking soda), salt and nutmeg. Stir in wheat bran.

5.  Pour wet ingredients into the dry and stir until just combined. Do not over-mix.

6. Fold in dates and walnuts and spoon batter into prepared tins until ¾ full.

7. Bake in preheated oven for 20-25 minutes or a skewer comes out clean when inserted into the centre. Cool on a wire rack and enjoy!

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