bran muffins

These moist, old-fashioned Bran Muffins are a quick breakfast or snack -- just like Grandma made them!

Bran Muffins

all-purpose flour

wheat bran

brown sugar

baking powder

salt

cinnamon

eggs

buttermilk

applesauce

molasses

butter, melted

flour

Preheat oven to 400 degrees F. Line a muffin tin with paper liners or spray with cooking spray.

In a large bowl, mix together flour, wheat bran, brown sugar, baking powder, salt and cinnamon.

In a separate bowl, whisk together eggs, buttermilk, applesauce, molasses and butter. Add the wet ingredients to the dry ingredients and mix just until moistened (do not overmix). Fold in raisins, cranberries, or currants.

Pour batter into prepared muffin tins. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

This is the bran muffin recipe that actually tastes good! The secret is to use coconut oil. Not only does it make these bran muffins healthier, it also brings the most delicious flavor. 

Best Ever Bran Muffins

100% all bran cereal

coconut oil (melted)

vanilla extract

baking soda

Preheat oven to 450 degrees Fahrenheit. Lightly spray a muffin pan with nonstick spray or line with paper cups.

In a medium sized mixing bowl soak bran cereal and buttermilk for about 10 minutes until it gets all soggy.

Add in melted coconut oil, egg, brown sugar, vanilla extract, flour, baking soda, baking powder and salt. Stir thoroughly. This mixture will be very thick.

Divide the batter equally among the 12 muffin cups, filling almost all the way full.

Bake in the preheated 450 degree oven for 5 minutes. Without opening the door, reduce the heat to 350 degrees and let the muffins continue baking another 8 to 10 minutes. Remove from the pan and cool on a wire rack.

Start the day right with these wholesome apple and bran muffins, perfect for breakfast or a quick snack on the go!

Apple and bran muffins

flour,

tsp baking powder, sifted

pink lady apple, grated

milk

Coles Apple Sauce

vegetable oil

egg, lightly beaten

tsp cinnamon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

These hearty muffins freeze perfectly for up to three months. Use resealable plastic freezer bags or freezer containers.

Fiber One™ cereal or 2 cups bran cereal flakes

vanilla

ground cinnamon, if desired

Heat the oven to 400°F. Place a paper baking cup in each of 12 regular-size muffin cups, or spray just the bottoms of the cups with cooking spray.

Place cereal in a resealable food-storage plastic bag; seal the bag. Roll over cereal with a rolling pin or bottle, or press with bottom of small saucepan, to crush cereal into fine crumbs.

In a medium bowl, stir the crushed cereal, milk, raisins and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in the oil and egg with a fork.

In another medium bowl, stir the flour, brown sugar, baking powder, salt and cinnamon until well mixed. Stir flour mixture into cereal mixture just until flour is moistened (batter will be lumpy). Spoon the batter into the cups, dividing batter evenly.

Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. If muffins were baked in paper baking cups, immediately remove from pan to a cooling rack. If muffins were baked in a sprayed pan, leave in pan about 5 minutes, then remove from pan to a cooling rack. Serve warm if desired.

This recipe for a Pail Full of Bran Muffins is made with bran flakes cereal.  Keep the batter in the fridge for up to 2 weeks, and bake muffins as you want them.

Pail Full of Bran Muffins (made with bran flakes cereal)

bran cereal flakes

white sugar

raisins

all purpose flour

tsp baking soda

tsp baking powder

tsp salt

Line a muffin tin with paper liners. Set aside.

In a large mixing bowl combine the buttermilk and bran flakes. Let sit for at least 15 minutes, stirring a few times.

In a separate bowl whisk together the oil and eggs.

Then stir in the bran mixture and raisins. Mix well.

In a separate bowl, whisk together the flour, baking soda, baking powder and salt.

Let the muffins cool in the pan for 5 minutes, then remove them and place on a cooling rack.

I absolutely LOVE these muffins, I’ve made them multiple times now and they ALWAYS come out good. I blend the cereal and raisins before soaking, I like the small soft raisin bits all throughout the muffin.

These were absolutely delicious!  I was wanting a recipe that used the cereal flakes, since that's what I keep on hand for eating.  I reduced the recipe to one third and got 9 five-oz muffins.  I baked at 375 to get them a little more rounded.  I added a smidge of orange zest and cinnamon, and left out the raisins.  In the future if I have raisins and add them, I will probably chop them a bit.  These baked up so pretty, and were so tender and moist.  Thank you!!

These were so good!! I’ve been looking for an easy recipe and this was it! Delicious and moist and I love flavor and texture. Thank you!

Easy to make Zucchini Muffins are deliciously soft, moist, and flavorful. They are packed full of zucchini and bran cereal and lightly spiced with cinnamon, nutmeg, and ginger. Great for nutritious grab-n-go breakfasts or energy-packed snacks

Healthy Zucchini Bran Muffins

raisin bran cereal

zucchini ( shredded & squeezed dry)

sugar

butter

ginger

nutmeg

Preheat oven to 375 degrees. Prepare a 12-cup muffin tin by spraying with a nonstick spray or by inserting paper muffin liners in cavities.

In a large bowl, combine cereal, zucchini, milk, egg, butter, sugar, and vanilla extract. Stir to combine.

Sift flour, baking powder, ginger, nutmeg and cinnamon together and add to cereal/zucchini mixture. Stir well.

Using a 1/4 cup measuring cup, fill each muffin cavity with batter, a little over 3/4 full.

Bake for 25-30 minutes.

Remove pan from oven and place on wire rack. Allow muffins to cool in pan for 10 minutes then lift out of pan carefully and set on wire rack to cool completely before storing.

Soft, a little chewy, packed with amazing flavor and gooeyness these copycat Mimi&#x27;s Honey Bran Muffins are are perfect and you might say that they are on the healthy-ish side! WIN!

Honey Bran Muffin {Mimi's Copycat}

sugar sugar

butter (melted)

honey

water

brown sugar (packed)

molasses (unsulphured)

vegetable oil (I like avocado

heavy cream or half & half

orange (optional

sea salt

Prepare muffin tin

Preheat your oven to 350° and spray muffin tin (12 cup) with spray oil.

Make glaze

In a small bowl, whisk your glaze ingredients together and set aside. If using all natural cane sugar, whisk for a bit to break down the larger granules.

Glaze

Mix dry ingredients together. Then start wet ingredients.

In a separate bowl add dry ingredients; flour, wheat bran, sea salt, baking powder, and baking soda and whisk to combine, set aside. In a bowl of a stand mixer or a large mixing bowl with a hand mixer, mix brown sugar, honey, molasses, and oil and mix on medium speed until smooth.

Slowly add dry ingredients to wet.

Add egg, water, cream (or half &amp; half) and orange zest and mix until incorporated, scraping sides of bowl occasionally. Slowly add your dry ingredients with mixer on low speed until mixed.

Spread glaze into muffin tin

Stir glaze and using a small cookie scoop or tablespoon, scoop about 2/3 of a tablespoon of glaze into bottom of each muffin cup, spreading it around and up the sides, this will ensure that distribution of the glaze is even and gets all over that muffin!

Scoop batter into muffin tin

Using a medium or large cookie scoop, scoop muffin batter into muffin cups, about 2/3 full, careful not to overfill them, they do overflow a bit, but you don't want them overflowing onto the bottom of your oven. Bake for 20 minutes until toothpick comes out clean.

Bake and cool completely

As soon as they are done, line a cooling rack with a piece of parchment paper and carefully flip the muffin tin over, allowing those beautiful bran muffins to escape. Eat immediately (especially yummy with a pat of butter) or cool and reheat (also with a pat of butter and maybe  drizzle of honey!)

Please enjoy bran responsibly! ------------- I crack myself up!!

MUFFINS

https://embed.mediavine.com/videos/dgufo46yjae4k3hjf020

Copycat Mimi's Honey Bran Muffins are soft, a little chewy, packed with amazing flavor and gooeyness and oh you might say that they are on the healthy-ish side! WIN!

Mimi's Honey Bran Muffins

Super moist and delicious, these easy muffins roll out of the oven with high rounded bakery-style,&nbsp;tops!&nbsp;

One Bowl Buttermilk Bran Muffins

whole wheat flour

Preheat oven to 400 degrees. Spray 16 muffin cups with non-stick spray for average size muffins OR grease 12 muffin cups (standard size) for large muffins. (Or see tip  above for making a small loaf of bread in addition to 12 muffins.)

Whisk together oil, sugar and eggs in a large bowl until well blended. Add molasses, buttermilk and vanilla. Stir to combine.

Sprinkle bran, flours, baking powder baking soda and salt over the top. Stir just until all of the flour mixture is incorporated (do not overmix). Add raisins and stir to combine.

Spoon batter into prepared muffin tins, filling almost to the top. Bake for 12-15 minutes until firm to touch and a tester comes out clean.

Allow to sit in muffin tin for 5 minutes, then remove to a cool rack.

For the muffins:

Combine melted butter and honey in a small bowl. Stir well to combine. Brush mixture over the top surface of warm muffins.

For the honey-butter glaze:

Grandma&#39;s classic bran muffins are a quick breakfast or snack, and a perfect companion for a hot cup of coffee or tea.

The Best Bran Muffin Recipe

¼ cups All-Bran Original cereal, (divided)

sour cream, (at room temperature)

eggs, (at room temperature)

⅔ cup packed light brown sugar

raisins, dried cranberries, or dried cherries

Adjust an oven rack to the middle position. Preheat oven to 400°F.

Take about half of the All Bran cereal, place it in a food processor, and process until finely ground. Alternatively, you can place half of the cereal in a large Ziploc bag, and use a rolling pin or meat mallet to crush the cereal into fine crumbs. Set aside.

In a large bowl, whisk together the flour, baking soda, and salt.

In a separate bowl, whisk together the sour cream, oil, eggs, brown sugar, molasses, and vanilla extract.

Stir in the crushed cereal and the remaining whole cereal. Let the mixture sit until the cereal is evenly moistened, about 5 minutes.

Add the wet ingredients to the dry ingredients. Stir just until combined; do not over-mix. Gently fold in the raisins, cranberries, or cherries.

Divide the batter into greased or paper-lined standard muffin cups, filling each cup to the top.

Bake for 16-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Cool muffins in the pan for about 5 minutes, and then transfer to a wire cooling rack.

Wholesome, healthy bran muffins inspired by my Grandma! These easy bran muffins are made with whole grains, are deliciously moist thanks to applesauce, and get a lovely sweetness from blackstrap molasses. They&#039;re truly the perfect on-the-go breakfast or snack and are freezer friendly!

Grandma's Healthy Bran Muffins

Dry Ingredients:

whole wheat pastry flour flour

Wet ingredients:

brown sugar (or sub coconut sugar)

blackstrap molasses

eggs,

vanilla almond milk (or milk of choice)

apple cider vinegar

melted coconut oil (or melted butter

Optional mix-ins suggestions if you like:

blueberries

walnuts

Preheat oven to 400 degrees F. Line a 12 cup muffin tin with only 10 liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.

In a separate large bowl mix together dry ingredients: wheat bran, whole wheat pastry flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl mix together brown sugar, molasses, applesauce, eggs, almond milk, apple cider vinegar until well combined, smooth and creamy. Add dry ingredients to the wet ingredients and mix with a spatula until just combined. Stir in melted and cooled coconut oil (or butter), mixing again until just combined. Stir in any mix-ins you&#39;d like.

Divide batter evenly into 10 muffin liners and bake for 15-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with a little butter on top.

Flavorful, wholesome, and tender, these bran muffins are an easy and quick healthy baking staple. Make sure you're using pure wheat bran, not bran cereal. Use your favorite add-ins, or leave the muffins plain. See Notes for freezing instructions and mini muffin instructions.

Healthy Bran Muffins Recipe

(195 grams) whole wheat flour (spooned & leveled)

(52 grams) wheat bran

egg,

(170 grams) honey

(75 grams) coconut oil, melted

(60 grams) unsweetened applesauce,

(about 100 grams) raisins*

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.

Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.

Whisk the egg, honey, melted coconut oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Switch to a rubber spatula or wooden spoon and fold in the raisins (or other add-ins).

Spoon the batter evenly into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.

These are terrific! I used honey, reduced to 1/3 cups, added chopped toasted pecans and used oat milk. Due to oven issues, I baked them at a steady 350 for about 19 minutes and they came out perfect. Moist with just the right level of sweetness. This is a good basic recipe that lends itself to just about every fruit/shredded veggie add-in you can dream up. It’s going on repeat.

Hi, I wanted to let you know how mine turned out. I did a double batch firstly, so the second batch was dryer than the first (which is what you said would happen if you left the batter out too long). I do not like coconut oil so I used avocado oil. I used All Bran cereal and reduced it to a powder in my blender. Note: Make sure that you're putting in the right amount of all brand/cereal  once your cereal is in powder form. Since there was sweetener in the All Brand  I reduced my honey by 1/4 for ea. batch. My first batch was dry and crunchy on the outside, with a little bit of moisture on the inside. The muffin dough was almost like cookie dough, so before I put the first batch in, I put a half a cup of milk in the batter to soften it up. I used milk, not soy or oat. The second batch I cooked, after putting another cup of milk in the batter, came out so nice! They were formed, not crunchy, soft and moist inside and out. I live in Central Texas and I'm sure altitude has something to do with how long etc you cook things. This is the experience that I had. When I do this recipe again, I will add more milk or applesauce to my batter to thin it out. I love the taste and texture and I also love that they are healthy! I definitely will be making these again! Thank you Sally.

Sally for the win again! Love these muffins. Introduced them to the kids as “delicious muffins with applesauce, honey and coconut oil!” Accidentally put 1/2 T of baking powder in the recipe instead of 1 t (simultaneously on the phone with mom), but no harm, no foul. Might actually repeat that mistake next go-around.

Easy to make and super delicious. I used maple instead of honey and the muffins turned out so well. Will definitely be making this recipe again

I made these and they were awesome. I used craisins rather than raisins and also put in 2/3 cup carrots. I realized in the middle of making them that I was out of whole wheat flour so I used regular. I also ground up some oats and mixed that in with the regular flour. I used regular sugar in place of the honey (it was hard for me to use an entire 1/2 cup of honey, I just couldn't do it). Next time I make them I may use some dark brown sugar. They came out super moist and flavorful. I was really impressed with the coconut oil. The flavor was neutral and I think the combination with the applesauce gives it just the right texture. This recipe is added into my staples now. I have your cookbook and was looking for a nice bran muffin recipe but could not find any for bran muffins in there. Thank you for sharing this one online.

Made them two times. Second time, I used a 4oz.jar of baby food prunes, something from another bran muffin recipe, in place of the applesauce.  I Also added a tablespoon or two of molasses and the rest of the 1/2 cup was honey. Turned out more moist and like the flavor better

These are so delicious!   Thanks for the healthy recipe.

Thanks for this truly healthy muffin recipe. I added cranberries and walnuts. I too, had the muffins seriously stick to the liners. I'll use a little spray next time.

Our GO TO Healthy Bran Muffin Recipe! Love this recipe. I now have a batch around all the time in the freezer or fridge. The only change I made was to use fresh unsweetened Vanilla flavored almond milk to the batter. It is only 30 calories a cup and actually is great to drink with a warm muffin. I also added 5 – 6 walnut pieces to each muffin in addition to the raisins. It only raised the calories to about 215 total, and added texture and healthy fats and fiber. (so total is about 5 grams of fiber per muffin). Followed the recipe and baking instructions and they were perfect. The muffins have just enough sweetness and stay moist. I highly recommend these!

Excellent recipe for a breakfast or snack muffin. I tweaked this recipe a bit, i.e. I soak the bran in milk (I use regular cow's milk) for approx. 20 min which makes the muffins even more moist as the bran soaks up the milk. I have also slightly increased the amount of applesauce. Thank you Sally for fantastic recipes.

I was disappointed by these. Like someone else said, they taste like muffins that include some bran, rather than like bran muffins. I guess you could say the bran-to-flour ratio didn't create the result I was looking for. I might adjust that and try again (and perhaps add a touch of molasses for that deep flavor), or just go back to the recipe I was using previously. That said, I love most everything I've tried from this website! This recipe just didn't hit the mark.

I have never left a comment on a recipe before but today I have to.  I just took these muffins out of the oven and dove in!  They are the best bran muffin I have ever had and I love bran muffins!  Thank you for sharing this awesome recipe.  Now I have to talk myself into not going to grab 
another one!

I was feeling adventurous and used this recipe as a base and made some changes.  I used a combination of paleo and regular all purpose flour. I doubled the cinnamon, added ginger and pie spice. Also used a combination of ghee and coconut oil, added 2 Tbs yogurt to add more moisture. Also cut back a bit on the honey and added walnuts and dried cherries instead of raisins.  I baked as directed and they were delicious!!

Moist, delicious. Definitely a keeper! I used white whole wheat, coconut oil and maple syrup options. For milk I added buttermilk powder to my milk as the use by date is nearing. I was concerned about the loose texture of the mixture but the muffins had a beautiful rise. Picture perfect texture.

Recipe video above. No more dry, bland healthy muffins. These are healthy - but delicious!! Just 1 1/4 tsp of oil and 2 tsp honey per muffin, lower fat than usual sweet-treat muffins, refined sugar free and contain extra dietary fibre. Great for breakfast because it&#39;s not sweet like cake. But also morning tea - they are just sweet enough for me. :) Stays fresh for days.

Top 18 bran muffins recipes from across the web

The most viewed bran muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Bran Muffins

Best Ever Bran Muffins

Apple and bran muffins

Best Ever Bran Muffins

Bran Muffins

Pail Full of Bran Muffins (made wit...

Healthy Zucchini Bran Muffins

Honey Bran Muffin {Mimi's Copycat}

One Bowl Buttermilk Bran Muffins

The Best Bran Muffin Recipe

Grandma's Healthy Bran Muffins

Healthy Bran Muffins Recipe

Up-and-go breakfast muffins!

Raisin Bran Muffins

All Bran Muffins with Buttermilk

Vegan Blueberry Bran Muffins

All Bran Muffins Recipe

Bran Muffins

Top 18 bran muffins recipes from across the web

The most viewed bran muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bran Muffins

Best Ever Bran Muffins

Apple and bran muffins

Best Ever Bran Muffins

Bran Muffins

Pail Full of Bran Muffins (made wit...

Healthy Zucchini Bran Muffins

Honey Bran Muffin {Mimi's Copycat}

One Bowl Buttermilk Bran Muffins

The Best Bran Muffin Recipe

Grandma's Healthy Bran Muffins

Healthy Bran Muffins Recipe

Up-and-go breakfast muffins!

Raisin Bran Muffins

All Bran Muffins with Buttermilk

Vegan Blueberry Bran Muffins

All Bran Muffins Recipe

Bran Muffins

The most viewed bran muffins recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine