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These really are the BEST moist and healthy Bran Muffin that are naturally high in fiber, freezer-friendly, and perfect for meal prep or lunchboxes.
Bran Muffins that actually taste amazing.
Bran Muffins that actually taste amazing.I'm convinced this is the BEST Bran Muffins recipe; my mom spent years perfecting it and it's a staple in our family. I love how incredibly moist and flavorful they are, and we enjoy them all day long; for quick breakfasts, easy snacks, or even served alongside BBQ ribs or a warm bowl of soup for dinner. They freeze beautifully too, making them perfect for busy mornings or to pack in lunchboxes.
How to make Bran Muffins:
Make Batter: Preheat oven to 375°F (190°C) and prepare a muffin tin. Soak raisins in hot water for 10 minutes (to hydrate/plump them) then drain. Mix bran and buttermilk; let stand 5 minutes. In a mixing bowl, whisk egg, egg white, oil, sugar, and vanilla. Stir in bran mixture, grated carrots, nuts, and raisins. In a separate bowl, combine flour, salt, baking soda, and baking powder, then add to wet mixture; stir just until combined (don't over-mix!). Divide batter evenly into muffin cups, filling them full.
Bake: Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Cool briefly in the pan, then transfer to a wire rack to cool completely.
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Bran Muffins
Equipment
Ingredients
- 1 ½ cups All-Bran cereal, (90 g)
- 1 cup buttermilk, (240 mL)
- 1 egg
- 1 egg white
- 1/3 cup oil
- 2/3 cup light brown sugar, , packed
- 1 cup grated carrots, , grated on small/medium size holes
- 1 cup chopped walnuts, , optional
- 1 cup raisins
- 1 Tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat oven to 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray.
- Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Meanwhile mix together bran and buttermilk, let stand 5 minutes.1 ½ cups All-Bran cereal, 1 cup raisins, 1 cup buttermilk
- Grate the carrots and chop walnuts (if using) and set aside.1 cup grated carrots, 1 cup chopped walnuts
- Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.1 egg, 1 egg white, ⅓ cup oil, 2/3 cup light brown sugar, 1 Tablespoon vanilla extract
- Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).1 cup all-purpose flour, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda
- Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.
Notes
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- Use half whole wheat flour, half regular. (I don't suggest all wheat flour as the muffins will be dense).
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- Reduce sugar by a few Tablespoons.
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- Substitute applesauce for oil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe June 2020. Updated July 2022.
I love this recipe! I couldn’t decide between this muffin recipe or gingerbread so I decided to make your recipe and add spices used in gingerbread (cinnamon, ginger, allspice). They were gone in 2 days! Thank you!
Delicious! Made as is, but used 2 entire eggs by mistake. No matter though, light and moist and maybe healthier than the chocolate chip muffins I reeallly wanted to make. Thanks for the recipe!
I found the recipe and its directions very very confusing. I had to completely rewrite both to make sense. I hope they are as good as they sound and look.