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Homemade bran muffins are healthy, delicious, and whip up in under 30 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 To Love
We love a good muffin like these Bran Muffins!
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 healthier choice for filling you up and giving you some extra energy, especially for breakfast or an after school snack.
Why we love these muffins:
- Easy. They are not only easy to make and ready in under 30 minutes.
- Save for later. Make an extra batch and keep them in the freezer for an easy breakfast or afternoon snack.
- Change it up. 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.
Ingredients
- wheat bran – Wheat bran is the outer layer of the wheat kernel that is removed during the refining process of wheat flour. It is a nutritious ingredient that adds texture and health benefits to bran muffins.
- buttermilk – Make your own Buttermilk.
- vegetable oil
- large egg
- brown sugar
- vanilla extract
- all-purpose flour
- baking soda
- baking powder
- salt
- cinnamon
How to Make Bran Muffins
- PREP. Preheat oven to 375°F. 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 recipe for bran 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 the remaining batter for filled muffins
- sprinkle some sugar or cinnamon sugar on the top of your muffins before baking
Recipe Tips
- Muffin method. It is best to mix your wet and dry ingredients separately before combining them.
- This helps your leavening agents be mixed evenly in your batter. It also ensures all other dry ingredients like cinnamon and brown sugar are distributed well.
- Moist muffins. Bran tends to absorb moisture which is why this recipe includes a good amount of buttermilk, oil, and eggs. To ensure they don’t dry out be careful to not over-bake the muffins. Also, avoid using substitutions as they can alter the texture. If you are worried about dry muffins you can add 2-3 tablespoons of applesauce to the batter.
Storing Info
- STORE. Cover loosely with a kitchen towel and store overnight at room temperature if you are planning to eat them within 24 hours.
- For long storage, keep cooled best bran muffin recipe in an airtight container in the fridge for 3-4 days. If stacking muffins, place a paper towel between the layers to avoid sticking & sogginess.
- FREEZE wheat bran muffins 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 Muffins:
Bran Muffins Recipe
Homemade bran muffins are healthy, delicious, and whip up in under 30 minutes! Make them your own with your favorite mix-ins.
Equipment
Ingredients
- 1½ cups wheat bran
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 egg
- ⅔ cup brown sugar
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 375°F. Lightly grease a muffin tray or line with muffin liners.
- 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.
- 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.
- 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.
Video
Notes
STORE. Cover loosely with a kitchen towel and store overnight at room temperature if you are planning to eat them within 24 hours.
For long storage, keep cooled best bran muffin recipe in an airtight container in the fridge for 3-4 days. If stacking muffins, place a paper towel between the layers to avoid sticking & sogginess.
FREEZE wheat bran muffins 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.
Nutrition
Calories: 119kcal, Carbohydrates: 26g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 218mg, Potassium: 180mg, Fiber: 3g, Sugar: 13g, Vitamin A: 54IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing! Husband says it’s a definite keeper! Been looking for a good Bran muffin recipe, I have found a great one. Thank you!
I’ve made several times, comes out perfectly every time.
I underestimated how tasty these would be! I love to eat them straight out of the oven with lots of honey drizzled on top. 😉
These Bran Muffins are highly recommended! Very delicious and healthy at the same time, definitely something worth trying!
I added some chopped pecans for a bit of crunch. Delicious!!