Bran Muffins

Homemade Bran Muffins are healthy, delicious, and whip up in under 20 minutes! Make them your own with your favorite mix ins.

Bran Muffins make a perfect grab-and-go breakfast. Round it out with a plate of scrambled eggs and a kale smoothie.

a healthy choice

Are Bran Muffins Healthy? While bran muffins aren’t necessarily considered a health food due to their sugar content, they are low in fat, and high in protein and fiber. This makes them a healthy choice for filling you up and giving you some extra energy!

We love a good muffin. These best Bran Muffins get their goodness from bran cereal. They are not only easy to make, but they store extremely well. Make an extra batch and keep them in the freezer for an easy breakfast or afternoon snack.

Take these up a notch by mixing in some nuts or even a handful or two of chocolate chips! But don’t feel like you need to jazz these up, even as is, this Bran Muffin recipe is crazy delicious.

How to make bran muffins

PREP. Preheat oven to 375 degrees. Lightly grease a muffin tray or line with muffin liners. 

WET INGREDIENTS. In a medium bowl, mix together wheat bran and buttermilk and let stand for 10 minutes.

In another bowl, beat together oil, egg, sugar and vanilla. Add to the bran and buttermilk mixture and stir until combined.

DRY INGREDIENTS. In a third bowl, sift together the  flour, baking soda, baking powder, salt and cinnamon. Stir this into the wet mixture and mix until just blended.

BAKE. Pour batter into prepared muffin tins to about ¾ full and bake for 16-18 minutes or until a toothpick in the center comes out clean.

Enjoy plain, with some butter, or even Honey Butter!

Variations

Add in some of your favorites before baking up your muffins:

• Fruit: Raisins, Diced Apples, Craisins, Blueberries
• Chocolate Chips
• Walnuts
• Fill muffin cups halfway and then add in a small dollop of cream cheese or jam before remaining batter for filled muffins.
• Sprinkle some sugar or cinnamon sugar on the top of your muffins before baking! There are so many possibilities!

Recipe Tips

Why do we mix our ingredients in so many bowls when making bran muffins?

You may come across some “one bowl” bran muffin recipes out there, but it is really best to mix your wet and dry ingredients separately before combining them together.

The main reason for this is so your leavening agents (which in this case are baking soda and baking powder) will be mixed evenly in your batter. It’s also helpful of course to make sure all of your other dry ingredients like your cinnamon and brown sugar are distributed well.

Have you ever bitten into a baked good and found a small patch of dry flour? That is one thing that can happen when you try to combine everything at once.

You will also have to stir harder to make sure you combine everything well if you are using one bowl, which could lead to overmixing. This could then lead to muffins that are more dense and dry because the gluten in the flour has become overdeveloped. So that extra bowl for mixing can really make a big difference!

Make your own buttermilk: Follow one of these easy steps in our How To Make Buttermilk tutorial that are sure to include ingredients you already have on hand.

Storing Info

Cover loosely with a kitchen towel and store overnight at room temperature if you are planning to eat them within 24 hours.

Let muffins cool completely, then STORE in an airtight container in the fridge for 3-4 days. Place a paper towel between layers of muffins if you are stacking them on top of each other to avoid sticking & sogginess.

FREEZE in a ziploc bag squeezing out as much excess air as possible and store for up to 3 months. Defrost at room temperature for about an hour or warm in the microwave for about 30 seconds.

For More Of Our Favorite Muffin Recipes, check out:

• Zucchini Muffins
• Banana Muffins
• Healthy Apple Muffins
• Chocolate Muffins
• Blueberry Muffins