Step 1

Place the All Bran in a large bowl. Pour the boiling water overtop and stir to combine. Let sit for 20-30 minutes to cool and absorb the liquid.

Step 2

In a medium bowl add the brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk or a fork and stir until everything is combined. Set aside.

Step 3

Place the buttermilk in a large liquid measuring cup. Add the baking soda to the buttermilk and with a fork, mix until it becomes foamy and begins to rise. Pour the buttermilk into the large bowl containing the bran mixture. Add the sugar, oil, and egg mixture and stir until mostly combined. Add the salt and whole wheat flour and mix until combined and no flour pockets remain.

Step 4

Cover the bowl and place in the fridge overnight. This step is important because this resting time allows the flavor to deepen, the bran to soften and produces a muffin with a tender crumb and better rise.

Step 5

When ready to bake, remove the muffin batter from the fridge and Preheat oven to 400°F.

Step 6

Spray a muffin tin with nonstick cooking spray. Using a 3 T sized cookie scoop, portion the muffin batter into each muffin cavity (batter will fill about halfway). Bake for 15 minutes (see note or until a toothpick comes out clean or with a few moist crumbs. Remove from the oven and let sit in the muffin tin for 3-5 minutes then turn out muffins onto a wire cooling rack.