Recipe of the Week: Pecan Maple Bran Muffins

These bran muffins deliver way more than fiber benefits. Tasty, filling, and high in protein, you could almost say they are the perfect snack or on the go breakfast. To make them even more appealing, they are easy to make, and really fill the kitchen with the best baking aroma. 


  • 1-1/4 cups bran cereal (Arrowhead Bran is a great choice)
  • 1-1/2 cups plain yogurt (I use Skyr because it has a very high protein content. The brands I like are Siggi’s and Icelandic Provisions)
  • 1-1/2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 egg
  • 1/4 cup almond milk (or other milk)
  • 6 tablespoons pure maple syrup (pure increases the mineral content and flavor)
  • 4 tablespoons grass-fed butter, melted
  • ⅓ Cup chopped pecans


  • 12 Paper muffin liners
  • Muffin tin
  • Three medium sized mixing bowls
  • Spatula
  • Whisk


  • Heat oven to 375 degrees
  • In a medium bowl, mix yogurt and bran. Let sit for ten minutes.
  • In another medium bowl, whisk together flour, sea salt, baking powder, baking soda.
  • In the other bowl, whisk together melted butter, egg, milk, and maple syrup.
  • Add egg mixture to yogurt mixture and combine thoroughly.
  • Add in flour mixture and stir until flour is completely folded in, but do not over stir as this can make muffins tough.
  • Line the muffin tin with the liners.
  • Place the mixture into each cup (about half way up).
  • Top each muffin with a portion of the pecans.
  • Bake between 16-20 minutes (tops of muffins should be a light golden brown).


  • Remove from the oven and set aside to cool for about five minutes.
  • Store remaining muffins in an air-tight container to maintain freshness.


Calories: 268; fat: 13g; carbohydrates: 26g; fiber: 16g; protein: 10g

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