Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the whole wheat flour, toasted wheat bran, brown sugar, and baking powder until well combined. You’ll see the dry ingredients become evenly distributed and slightly fluffy.
In a separate bowl or jug, beat the eggs with the milk, vegetable oil, and vanilla extract until the mixture is smooth and slightly frothy, filling your kitchen with a sweet, warm aroma.
Pour the wet mixture into the bowl with the dry ingredients and gently fold everything together with a spatula until just combined. It’s okay if the batter is a little lumpy—that keeps the muffins tender.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Give the tray a gentle tap on the counter to smooth the tops and release any air bubbles trapped inside.
Bake in the preheated oven for 18-20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean. The muffins will develop a crackly, toasted crust and smell irresistibly warm.
Remove the muffins from the oven and let them rest in the tin for about 5 minutes—this helps them set and makes removal easier.
Transfer the muffins to a wire rack and let them cool slightly. They're best enjoyed warm, with their moist crumb and fragrant aroma ready to satisfy your nostalgic mornings.
