fbpx

Bran Muffins

This post may contain affiliate links. Read full disclosure.

These classic bran muffins are wholesome, comforting and delicious.

Like my lemon blueberry muffins, they’re a convenient grab-and-go breakfast for active families. Packed with fiber, they’re small portable snacks that curb hunger between meals!

PIN THIS BRAN MUFFINS RECIPE FOR LATER!

A pie tin with homemade bran muffins next to a glass honey jar and green cactus.

As a child, my mother would buy yummy bran muffins from a local bakery. I can still remember their distinct flavor and taste. They were so darn good.

Feeling nostalgic, I set out to create a recipe that could deliver the same flavor and texture of those beautiful muffins from childhood.

ABOUT WHEAT BRAN MUFFINS

After searching for wheat bran at 6 local stores and online, I came up empty handed. I called Bob’s Red Mill to inquire about product availability.

Because of current high demand for flour, they’ve halted production of several other products to focus on flour. They last produced wheat bran in March 2020, but hope to resume production by year end.

So to share a recipe we can all make and enjoy right now, I experimented with different ingredients and measurements.

After six batches, a sink full of dishes, and lots of taste testing, I created the best recipe for all bran muffins! They’ve already become a family favorite! They’re made with easy-to-find wheat bran cereal: Kellogg’s All-Bran. 

A tray of freshly-baked bran muffins next to a checkered orange/white kitchen towel.

WHOLE WHEAT FLOUR VS. ALL-PURPOSE FLOUR

During recipe experimentation, I tried 100% whole-grain whole-wheat flour. This resulted in a heavy dense crumb.

Then I tried half whole-wheat flour and half all-purpose flour. This combination produced the ideal texture with a nice rise. They retained the distinctive characteristics of bakery bran muffins: hearty and sturdy. But they also had a lighter, fluffier interior and were super tasty!

A breakfast table with a platter of bran muffins and honey jar on a white tablecloth.

INGREDIENTS FOR BRAN MUFFINS

The ingredients for these healthy bran muffins are easy to find. Most are common refrigerator and pantry items!

  • Low fat milk
  • Large eggs
  • Vanilla extract
  • Kellogg’s All-Bran cereal (not flakes)
  • Molasses
  • Salted butter
  • Whole-wheat flour
  • All-purpose flour
  • Granulated sugar
  • Baking powder
  • Baking soda
  • Sea salt
  • Ground cinnamon
  • Raisins
The ingredients for bran muffins laid out on an XL Boos Blocks maple board.

EASY INGREDIENT SUBSTITUTIONS

If you’re like my family, we’re staying home, dining in, and cutting back on unnecessary trips to the market. For this easy bran muffin recipe, there’s no need to run to the store for a missing item!

Below are easy ingredient substitutions. Although each replacement will result in a subtle difference in flavor and/or texture, your muffins will still be very delicious. And when it comes down to it, that’s what matters most!

  • WHOLE-WHEAT FLOUR: All-purpose flour, white whole-wheat flour, or graham flour.
  • GRANULATED SUGAR: Brown sugar is the best substitute. For powdered sugar in muffin recipes, 1 3/4 cup unsifted powdered sugar can replace each cup of granulated sugar.
  • LOW FAT MILK: Whole milk, applesauce, buttermilk, sour cream (add more vanilla to balance out tanginess), plain yogurt or drinkable yogurt, oat milk, or soy milk. Dilute heavy cream or half-and-half: 60% cream to 40% water. Evaporated milk: dilute with 50% water. Water and butter: for every cup milk, use 1 cup water + 1 1/2 tablespoons melted butter.
  • GROUND CINNAMON: Apple pie spice, pumpkin pie spice, or mace.
  • MOLASSES: Honey.
  • BUTTER: Canola oil, sunflower oil, or coconut oil.
  • RAISINS: Chopped nuts, dried cranberries, shredded coconut, or mini chocolate chips.
Homemade all bran muffins served with honey and butter on a small plate.

BRAN MUFFIN RECIPE

Bran muffins make great gifts! During this stay-at-home time, a fresh batch of muffins make a wonderful gift for family and friends. Homemade baked goods have a special way of lifting the spirits and making someone’s day.

RECIPE PREP: Preheat oven to 375°F. Spray 18 wells of 2 non-stick muffin pans with cooking spray. Or line 18 wells with cupcake wrappers.

Two USA cupcake pans with 12 wells each, and a can of cooking spray.
  • STEP 1: Melt the butter. Set it aside so it can shed some heat.
  • STEP 2: In a large mixing bowl, whisk the eggs. Add the milk and vanilla. Whisk to combine.
  • STEP 3: Add the All-Bran cereal to the wet ingredients. Stir to cover the cereal with liquid. Let it soak for 3 minutes to soften it up.
  • STEP 4: Add melted butter and molasses to the bowl. Mix well.

KITCHEN TIP: To help prevent your muffin pans from warping in the hot oven, fill each empty well with an inch of water.

4 image collage showing how to make all bran muffins from scratch.

ALL BRAN MUFFINS

  • STEP 1: Add dry ingredients to a medium bowl. Mix to combine.
  • STEP 2: Add dry ingredients to wet ingredients.
  • STEP 3: MIX BRIEFLY. Stir just until the dry ingredients are fully incorporated. To avoid a tough texture, do not over-mix.
  • STEP 4: Fold raisins into the batter.
Bran muffin recipe instructions shown step-by-step in a 4-image collage.

SCOOP THE BATTER AND BAKE

  1. Fill the wells of the prepared muffin pans with batter. Use an extra-large cookie scoop or spoon.
  2. Bake the bran muffins for 15-17 minutes. Check for doneness with a cake tester or toothpick. Insert it in the center of 2 to 3 muffins. If it comes out clean, they’re done.
  3. Allow the muffins to cool in the pan for 10 to 12 minutes.
  4. Carefully remove them from the pan. Transfer to cooling racks or a baking tray.
A bowl of batter next to an extra-large cookie scoop and a cupcake pan.

EXPERT TIPS FOR SUCCESS

  • HOW TO PLUMP UP RAISINS: Submerge them in hot water for 10-12 minutes. Drain well, then dry between paper towels. The plumped up raisins are now ready to use for this yummy recipe.
  • HOW TO ADD MORE FIBER TO THIS RECIPE: Add 1 tablespoon ground flax seed.
  • TRY NEW FLAVOR COMBINATIONS: Add diced Granny Smith apples. Or skip the ground cinnamon. Instead, add 1 1/2 tablespoons of finely-grated orange zest to the batter. Top the muffins with streusel and chopped walnuts.
  • CAN BATTER BE KEPT IN THE FRIDGE? Yes. The batter can be refrigerated in an airtight container and stored for up to 1 week. This way you can bake a small batch of muffins every few days. There’s nothing like eating a freshly-baked muffin with butter and honey!
  • HOW LONG WILL MUFFINS STAY FRESH? Baked and cooled muffins will last for up to 4 days when refrigerated in a sealed container or zip-top bag with any extra air pressed out.
  • HOW TO SERVE BRAN MUFFINS: Lightly warm the muffins. Serve with butter and honey or your favorite jam.
  • CAN BRAN MUFFINS BE FROZEN? Yes, these muffins freeze very well! Make a double batch and freeze half.
Baked goods on a small plate with honey and butter.

MORE DELICIOUS RECIPES TO MAKE ASAP


A warm bran muffin cut in half, buttered and drizzled with honey.

I WANT WHAT SHE HAS

Beautiful cooking tools bring so much happiness to the kitchen! They make meal prep a joyful experience. Did you see something on this page that you’d like to own? Below are affiliate links for purchasing the items on Amazon.

BEST BRAN MUFFINS > RATE THIS RECIPE! ⭐️⭐️⭐️⭐️⭐️

My family says this is the best bran muffin recipe! They rival those from a local bakery. If you agree, give this recipe a 5-star rating in the comments.

Gold Line: Sprinkles of Inspiration | confettiandbliss.com
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
A pie tin with homemade bran muffins next to a glass honey jar and green cactus.

Bran Muffins


  • Author: Denay DeGuzman
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes
  • Yield: 18 Muffins 1x

Description

These are the best bran muffins. They’re delicious, comforting and super satisfying. Enjoy them warm with a pat of butter and a drizzle of honey. Make a fresh batch of all bran muffins in 30 minutes!


Scale

Ingredients

  • 1 3/4 cups low-fat milk
  • 3 large eggs, room temperature
  • 2 1/2 teaspoons vanilla extract
  • 2 cups Kellogg’s All-Bran cereal (not flakes)
  • 4 tablespoons molasses
  • 1/2 cup butter, melted and cooled
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2/3 cup raisins

Instructions

RECIPE PREP: Preheat oven to 375°F. Spray 18 wells of 2 non-stick muffin pans with cooking spray. Or line 18 wells with cupcake wrappers.

  1. In a large mixing bowl, whisk the eggs. Add the milk and vanilla. Whisk to combine. Add the All-Bran cereal to the wet ingredients. Stir to cover the cereal with liquid. Let it soak for 3 minutes to soften it up. Add melted butter and molasses to the bowl. Mix well.
  2. Add dry ingredients to a medium bowl. Mix to combine. Add dry ingredients to wet ingredients. MIX BRIEFLY: Stir just until the dry ingredients are incorporated into the wet. To avoid a tough texture, do not over-mix. Fold raisins into the batter.
  3. With an extra-large cookie scoop or spoon, fill the wells of prepared muffin pans with batter.
  4. Bake the bran muffins for 15-17 minutes. Check for doneness with a cake tester or toothpick. Insert it in the center of 2 to 3 muffins. If it comes out clean, they’re done.
  5. Allow the muffins to cool in the pan for 10 to 12 minutes. Carefully remove them from the pan. Transfer to a cooling rack.

 

Notes

  • TRY A NEW FLAVOR: Skip the ground cinnamon. Instead, add 1 1/2 tablespoons of finely-grated orange zest to the batter.
  • CAN BATTER BE KEPT IN THE FRIDGE? Yes. The batter can be stored in an airtight container and refrigerated for up to 1 week. Bake a small batch of muffins every few days. There’s nothing like eating a freshly-baked muffin with butter and honey!
  • HOW LONG WILL MUFFINS STAY FRESH? Baked and cooled muffins will last for up to 4 days when refrigerated in a sealed container or zip-top bag with the air pressed out.
  • HOW TO SERVE BRAN MUFFINS: Lightly warm the muffins. Serve with butter and honey or with your favorite jam.
  • CAN BRAN MUFFINS BE FROZEN? Yes, these muffins freeze very well! Make a double batch and freeze half.
  • MORE INFO ABOUT THIS RECIPE: Further details and tips are included in the body of the post, along with step-by-step recipe images.
  • Category: Breakfast, Snacks
  • Method: Oven
  • Cuisine: American

Keywords: Bran Muffins, All Bran Muffins

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

BRAN MUFFINS > JOIN THE CONVERSATION

When was the last time you enjoyed a delicious, home-baked bran muffin? Would you like to try this yummy recipe? Join the conversation below!

12 thoughts on “Bran Muffins”

  1. Most bran muffins are dry with no flavor, these were super moist and totally delicious! I froze a few so I can continue enjoying them for breakfast.

    Reply
  2. I had some leftover bran cereal and I wasn’t sure what to do with it so this recipe came at the perfect time! thank you!

    Reply
  3. Healthy and perfect! I love classic bran muffins. I swapped in fresh blueberries instead of raisins because that’s what I have on hand right now. So so good. Thanks for this yummy recipe!

    Reply
  4. These bran muffins sound perfect for an afternoon snack or breakfast! Love that they are made with whole ingredients.

    Reply

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

shares