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!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Resting Time 10

Total Time 40

Servings muffins

Calories 180kcal

Author Julie Kotzbach

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.

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.