The Secret to A Perfect High Fibre Baking Recipe
These Prune & Inulin Bran Muffins are the crown jewel of high fibre baking recipes, combining nature’s most effective digestive ingredients in one deliciously satisfying package. The natural sweetness of tender prunes creates pockets of moisture and flavor throughout these hearty muffins, while the bran provides a robust texture and nutty depth. Enhanced with miNATURALS Inulin Powder, these muffins deliver a powerful prebiotic boost that works in harmony with the prunes’ natural properties to support digestive wellness. Warmly spiced and perfectly balanced, they’re the perfect example of how high fibre baking recipes can be both medicinal and mouthwatering.
Ingredients:
- 1½ cups wheat bran
- 1 cup whole wheat flour
- 2 tablespoons miNATURALS Inulin Powder
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- 2 large eggs
- ⅓ cup molasses or maple syrup
- ⅓ cup olive oil or melted coconut oil
- ¾ cup buttermilk or plain yogurt
- 1 teaspoon vanilla extract
- ¾ cup finely chopped prunes
- ¼ cup hot water
- ⅓ cup chopped walnuts (optional)
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a small bowl, soak the chopped prunes in hot water for 10 minutes to soften them—this is a key step in successful high fibre baking recipes as it ensures moisture throughout the muffin.
In a large bowl, combine the wheat bran, whole wheat flour, miNATURALS Inulin Powder, baking powder, baking soda, salt, cinnamon, and nutmeg—creating the perfect high fibre dry mix.
In another bowl, whisk together the eggs, molasses, oil, buttermilk, and vanilla until well combined. Drain the soaked prunes, reserving the liquid.
Gently fold the wet ingredients into the dry mixture, adding the reserved prune liquid as needed to achieve a thick but moist batter. Fold in the softened prunes and walnuts if using. Unlike many high fibre baking recipes that yield dry results, this technique ensures a moist, tender crumb.
Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 20-22 minutes until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. These muffins exemplify how high fibre baking recipes can be both nutritious and delicious—store them in an airtight container for up to 4 days or freeze for up to 3 months for a ready-to-go digestive boost.
