Your search for the BEST Bran Muffins ends here! These are so flavorful, ultra moist and healthier than most muffin recipes with extra fiber and protein. 

We enjoy Bran Muffins for breakfast or a snack (they freeze great for grab-n-go!) or even as a side dish at dinner served with BBQ ribs or soup.

A stack of freshly baked Bran Muffins baked in paper muffin liners.

A big thanks to my Mom for completely perfecting this Bran muffin recipe over the years! These muffins are a staple in our family and they get rave reviews whenever I make them for others. The secret is the addition of an extra egg white and grated carrots to make them extra moist (and healthier too!).

Are Bran Muffins Healthy?

These bran muffins are made with All-Bran cereal which I love because it’s packed with fiber.  Each muffin has an estimated 4 grams of fiber and 5 grams of protein.  However, they also have 15 grams of sugar per serving.  See healthy adaptations below.

How to make Bran Muffins:

  • Preheat oven 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. Mix together bran and buttermilk, let stand 5 minutes.
  • Meanwhile, grate the carrots and chop walnuts (if using) and set aside. 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.

All-bran and buttermilk soaking in a bowl, next to another photo of the remaining bran muffin ingredients added.

  • Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!). 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.

A mixing bowl with the batter for bran muffins next to a lined muffin tin filled with the batter.

Want to make these bran muffins even healthier? Try these swaps:

  • Use half whole wheat flour, half regular. (I don’t suggest all wheat flour as the muffins will be dense).
  • Reduce sugar by a few Tablespoons.
  • Substitute applesauce for oil.

To Freeze:

Allow muffins to cool completely. Store in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.

A bran muffin with a bite taken out of it.

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Recipe

Bran muffins baked in muffin liners, stacked on a board.
Prep 15 mins
Cook 20 mins
Total 35 mins
Add to Meal Plan

Ingredients
  

  • 1 ½ cups All-Bran cereal
  • 1 cup buttermilk
  • 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 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.
  • Grate the carrots and chop walnuts (if using) and set aside.
  • 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.
  • Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!).
  • 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.

Video

Notes

High altitude: add an extra 2 Tablespoons flour.
To Freeze: Allow muffins to cool completely. Store in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.

Nutrition

Calories: 286kcalCarbohydrates: 39gProtein: 5gFat: 14gSaturated Fat: 2gCholesterol: 16mgSodium: 253mgPotassium: 353mgFiber: 4gSugar: 15gVitamin A: 1970IUVitamin C: 3mgCalcium: 98mgIron: 3mg

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Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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  1. 5 stars
    These were great! I substituted nonfat plain Greek yogurt for the buttermilk (didn’t have any) and oil (to cut the calories a bit) and added in some cinnamon, nutmeg, and ginger to make it taste more like carrot cake. They were great – esp with a shmear of light whipped cream cheese!

  2. 5 stars
    These are in my make again file!!!
    I have made twice and they are awesome! The second time I added cinnamon! and love them even more!!
    Thanks for the great recipe!!!!

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