Bran Muffin Recipe
Tasty and nutritious, this wholesome Bran Muffin Recipe is a great way to start the day or enjoy as a snack! They even freeze well for later!
Why We Love Bran Muffins
- Healthy bran muffins are a great way to start the day. They are a quick way to eat something delicious, filling, and nutritious! I’ve loved bran muffins since I was a kid (I love Raisin Bran too!) and this recipe is SO good.
- Bran muffins are made with real wheat bran, not wheat bran cereal, so there are no added fillers or unnecessary ingredients.
- You can enjoy this bran muffin recipe as is or top it with creamy butter or your favorite fruity jam!
- Raisin bran muffins are always a giant hit so be sure to check out the tips section on how to use this recipe to make them, or how to add other mix-ins like blueberries, flax, or protein!
Ingredients You’ll Need to Make Bran Muffins
DRY INGREDIENTS: To make these muffins you will need wheat bran, all-purpose flour, whole wheat flour, light brown sugar, baking powder, baking soda, and salt. Be sure to purchase wheat bran, like Bob’s Red Mill wheat bran, and not wheat bran cereal.
If you can’t find wheat bran, you can make oat bran muffins. Oat bran has lower insoluble fiber, but will still work great in this recipe.
WET INGREDIENTS: You will also need buttermilk, eggs, applesauce, and vanilla extract for this recipe. If you prefer, you can substitute vegetable oil or any other neutral oil for apple sauce.
How to Make Bran Muffins
Jump to RecipeSTEP 1 Preheat your oven to 375 degrees F and grease a standard muffin tin with non-stick cooking spray. In a large bowl, mix the wheat bran and buttermilk and allow it to sit for 10 minutes.
STEP 2 Beat the egg, applesauce, brown sugar, and vanilla together until it’s well mixed. Stir the applesauce mixture in the bran mixture.
STEP 3 Sift the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt over the top of the wet ingredients and stir until just combined.
STEP 4 Scoop 1/2 cup of batter into 8 muffin tin cups and sprinkle additional wheat bran on top of each muffin, if you’d like. Bake for 15-20 minutes, or until a cake tester inserted in the center comes out clean.
Tips & Tricks
- To make smaller kid-sized muffins scoop 1/4 cup of batter into each muffin well to make 16 smaller muffins. If using a mini-muffin pan scoop 1 1/2 tablespoons of batter into each greased muffin well and bake for 10-12 minutes.
- Using paper liners with these bran muffins is not recommended as the muffins tend to stick and tear.
- Feel free to reduce the brown sugar to 1/2 cup if you would like.
- To make incredible raisin bran muffins simply fold in 1 cup of your favorite raisins to the finished batter and bake according to the recipe. A cup of blueberries and/or nuts are also delicious options if you don’t want to include raisins.
- Additionally, you can add a scoop of your favorite protein powder, ground flax seed, or collagen without needing to change anything in the recipe!
- Store the muffins in an air-tight container for up to 3 days or individually wrap each muffin in plastic wrap. Then pop them into a freezer-safe food storage bag and freeze for up to 3 months. Thaw them in the fridge overnight and then warm your muffin up in the microwave.
Bran Muffin Recipe FAQ
Are bran muffins healthy?
Compared to many other muffins and breakfast options bran muffins are a healthier alternative! These muffins are loaded with good insoluble fiber to help you feel full and can aid digestion, along with protein and iron. There are also a lot of vitamins and minerals that are found in this bran muffin recipe and no mystery preservatives! Store-bought wheat bran muffins can sometimes contain more flour and less wheat bran, along with added fat so this homemade bran muffin recipe is much healthier than what you will typically find in a store.
What is the difference between bran muffins and regular muffins?
There are a lot of noticeable differences between bran muffins and regular muffins, from the appearance to the taste and the ingredients used. Bran muffins are darker in appearance because brown sugar or molasses are used and they also have a much more dense texture because of the heaviness of wheat bran. Bran muffins also have a nuttier taste compared to regular muffins. Regular muffins are sweeter and much lighter because they are made with only flour so they rise more than bran muffins.
Other Recipes You May Like
- Cinnamon Sugar Muffins
- German Pancakes
- Banana Bread Muffins
- Cinnamon Swirl Quick Bread
- Bakery Style Chocolate Chip Muffins
Bran Muffin Recipe
Equipment
Ingredients
- 1 ½ cups wheat bran (see note)
- 1 cup buttermilk (see note)
- ⅓ cup applesauce
- 1 large egg
- ⅔ cup light brown sugar packed
- ½ teaspoon vanilla extract
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat oven to 375 degrees F. Grease a muffin tin with non-stick cooking spray and set aside.
- Mix the wheat bran and buttermilk together in a large bowl and let that sit for 10 minutes.
- In a medium mixing bowl, mix the applesauce, egg, brown sugar, and vanilla together. Add the applesauce mixture to the bran mixture and mix just until combined.
- Sift the all-purpose flour, whole wheat flour, baking soda, baking powder, and salt on top of the wet ingredients. Then stir the flour mixture into the wet ingredients, until just combined.
- Add 1/2 cup of the muffin batter to 8 of the greased muffin cups and sprinkle some additional brand on top, if desired.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and let them cool for 5-10 minutes before removing the muffins from the pan.
Notes
- This recipe is made with real wheat bran, NOT cereal. I like to use Bob’s Red Mill brand. An 8 oz. bag will allow you to make about 2 batches following this recipe.
- Instead of buttermilk, you can substitute 1 cup of milk + 1 tablespoon of white vinegar. Stir that together and let the milk sit for 5 minutes.
- You can add up to 1 cup of mix-ins such as raisins, blueberries, and nuts. These should be folded in at the end, once the dry ingredients have been incorporated.
- If you are making kid-sized muffins, use just 1/4 cup of batter per muffin tin cup – which makes about 16 small muffins. If using a mini muffin tin, add about 1 1/2 tablespoons or a medium cookie scoop’s worth of batter to each greased tin and bake for 10 to 12 minutes.
- Store the muffins in an airtight container for up to 3 days. Or wrap them individually in plastic wrap, and place them in a freezer bag. Freeze for up to 3 months and thaw overnight in the fridge before eating.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.