Bran Muffin Recipe

Thrilled to share this 30-minute recipe for healthy bran muffins with you! Made without refined sugar and positively packed with dietary fiber, these wholesome bran muffins are a tasty AND nutritious treat. Dairy free, no mixer required, and the add-ins are up to you!

What do you think of when you think of “bran muffins”? Healthy but tasteless? Nutritious but dry? Well, I set out to change the humble bran muffin’s reputation, so get ready to rethink your preconceived notions. Because these healthy bran muffins are flavorful, moist, and anything but bland!

A few test batches later and we have ourselves a perfectly delicious, healthful, not-overly-sweet bran muffin that adults AND kids enjoy. I had a 2-year-old, 5-year-old, 6-year-old, 9-year-old, teenager, plus adult taste testers here… approval all around.

I adapted this recipe from my morning glory muffins and blueberry oatmeal muffins, two of the most popular healthier muffin recipes on my site. The recipe went through 3 rounds of testing:

The bran is the protective outer layer, or shell, of the wheat kernel, which is stripped away during the milling process. But it’s actually super rich in insoluble fiber and other nutrients, and has a lightly sweet, nutty flavor. What’s not to like about this superfood?!

A lot of bran muffin recipes call for bran cereal, but we are just using straight-up wheat bran here, so there are no added ingredients from the cereal.

I usually find wheat bran in the cereal aisle near the oats, or you can buy it online. I like Bob’s Red Mill brand (not working with them, just genuinely like their products). No need to soak it or sift it or anything before using, just add it as a dry ingredient.

Healthy Bran Muffins Recipe

Flavorful, wholesome, and tender, these bran muffins are an easy and quick healthy baking staple. Make sure you’re using pure wheat bran, not bran cereal. Use your favorite add-ins, or leave the muffins plain. See Notes for freezing instructions and mini muffin instructions.

Prep: 10min

Total: 35min

Yield: 12

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 191 calories, Sugar 14.1 g, Sodium 174.7 mg, Fat 7.3 g, Saturated Fat 5.2 g, Trans Fat 0 g, Carbohydrate 31.4 g, Fiber 4.2 g, Protein 3.7 g, Cholesterol 15.5 mg

Ingredients:

• 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)
• 1 cup (52g) wheat bran
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg, at room temperature
• 1/2 cup (170g) honey or pure maple syrup
• 1/3 cup (75g) coconut oil, melted
• 1/3 cup (60g) unsweetened applesauce, at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) nondairy milk* (or dairy milk), at room temperature
• 2/3 cup (about 100g) raisins*

Instruction:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.
2. Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
3. Whisk the egg, honey, melted coconut oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Switch to a rubber spatula or wooden spoon and fold in the raisins (or other add-ins).
4. Spoon the batter evenly into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
5. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

Bran Muffins

There’s something incredibly comforting about a bran muffin. The flavor is wholesome and sturdy; just sweet enough to be a treat. For a portable breakfast, they’re hard to beat. This recipe can be made up and held in the refrigerator, unbaked, for up to a week. You can scoop as many (or few) muffins as you need, so you’ll always have a fresh, warm muffin when you want it. Please note that this batter needs to be made a day in advance, so the bran can soften and the batter thicken.

Prep: 15min

Total: 12h45min

Yield: 12

Serving Size: 1 muffin (97g)

Nutrition Facts: servingSize 1 muffin (97g), calories 230 calories, Carbohydrate 43g, Cholesterol 20mg, Fiber 7g, Protein 4g, Sodium 370mg, Sugar 24g, Fat 8g, Saturated Fat 1g, Trans Fat 0g

Ingredients:

• 1/2 cup (113g) water boiling
• 1/2 cup (43g) bran cereal (not flakes preferably a wheat bran)
• 1/3 cup (67g) vegetable oil
• 1 large egg
• 1 1/4 cups (150g) King Arthur Unbleached All-Purpose Flour
• 1/2 cup (99g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup (128g) raisins
• 1 1/4 cups (283g) buttermilk
• 1/4 cup (53g) light brown sugar or dark brown sugar packed
• 1 1/2 cups (128g) bran cereal (not flakes)

Instruction:

In a small mixing bowl, pour the boiling water over the half cup of cereal. When cooled, mix in the vegetable oil and egg., While the water/bran mixture cools, whisk together the flour, sugar, baking soda, baking powder and salt in a large mixing bowl. Stir in the raisins., In a large measuring cup, combine the buttermilk and brown sugar, and stir into the dry ingredients. Stir in remaining cereal, then the softened bran mixture. Cover the batter and refrigerate it overnight., When you’re ready to bake, preheat the oven to 375°F for 15 minutes. Line a muffin tin with papers, and spray the insides of the papers. Or just grease the muffin cups themselves, if you like a crustier muffin edge., Stir the batter once or twice, then scoop a heaping 1/4-cup of batter into each prepared muffin cup., Bake for 20 to 25 minutes, until a tester inserted in the center comes out clean., Remove from the oven, cool in the pan on a rack for 10 minutes before removing the muffins from the pan.

Classic Bran Muffins

A healthy breakfast or snack to keep on hand, these Classic Bran Muffins are easy to make and filled with fiber. They make the perfect grab and go breakfast!

Prep: 15min

Total: 35min

Yield: 12

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 177 calories, Sugar 13 g, Sodium 292 mg, Fat 7 g, Saturated Fat 1 g, unSaturated Fat 5 g, Trans Fat 0 g, Carbohydrate 24 g, Fiber 4 g, Protein 4 g, Cholesterol 18 mg

Ingredients:

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 2/3 cup light brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup white whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Instruction:

1. Preheat the oven to 375ºF. Spray a 12-cup muffin tin with nonstick cooking spray.
2. In a medium bowl, combine the wheat bran and the buttermilk. Let it sit for 10 minutes.
3. In a large bowl, combine the oil, egg, brown sugar, and vanilla. Add the soaked wheat bran mixture and stir to combine. Add the flour, baking soda, baking powder and salt. Stir just until combined.
4. Divide the batter between the 12 muffin cups evenly.
5. Bake in the preheated oven until a tester inserted in the center comes out clean, 15-20 minutes.

The Best Bran Muffin Recipe

Grandma’s classic bran muffins are a quick breakfast or snack, and a perfect companion for a hot cup of coffee or tea.

Prep: 15min

Total: 33min

Yield: 12

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 271 kcal, Carbohydrate 49 g, Protein 5 g, Fat 8 g, Saturated Fat 4 g, Trans Fat 0.003 g, Cholesterol 47 mg, Sodium 339 mg, Fiber 5 g, Sugar 19 g, unSaturated Fat 3 g

Ingredients:

• 2 ¼ cups All-Bran Original cereal, (divided)
• 1 ¾ cups all-purpose flour
• 2 teaspoons baking soda
• ½ teaspoon salt
• 1 ¾ cups sour cream, (at room temperature)
• 6 tablespoons vegetable oil
• 2 large eggs, (at room temperature)
• ⅔ cup packed light brown sugar
• 3 tablespoons molasses or sorghum
• 1 teaspoon vanilla extract
• 1 cup raisins, dried cranberries, or dried cherries

Instruction:

1. Adjust an oven rack to the middle position. Preheat oven to 400°F.
2. Take about half of the All Bran cereal, place it in a food processor, and process until finely ground. Alternatively, you can place half of the cereal in a large Ziploc bag, and use a rolling pin or meat mallet to crush the cereal into fine crumbs. Set aside.
3. In a large bowl, whisk together the flour, baking soda, and salt.
4. In a separate bowl, whisk together the sour cream, oil, eggs, brown sugar, molasses, and vanilla extract.
5. Stir in the crushed cereal and the remaining whole cereal. Let the mixture sit until the cereal is evenly moistened, about 5 minutes.
6. Add the wet ingredients to the dry ingredients. Stir just until combined; do not over-mix. Gently fold in the raisins, cranberries, or cherries.
7. Divide the batter into greased or paper-lined standard muffin cups, filling each cup to the top.
8. Bake for 16-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
9. Cool muffins in the pan for about 5 minutes, and then transfer to a wire cooling rack.

Amazing Bran Muffins Recipe

FAQ

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