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 minutes
Cook 20 minutes
Total 35 minutes
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Equipment

Ingredients
  

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.

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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About The Author

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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Comments

  1. I reduced the sugar by 2 tablespoons – dont do this! Consider instead adding even more sugar. These are not nice. They taste too much of baking soda and I didnt want to finish my muffin. I threw them out.

  2. 5 stars
    I made this and it was a hit! They freeze well and are still delicious and moist when they’re thawed. Warm or cold, these are the best. I’ll be making them again and again.

  3. 4 stars
    Very scrumptious! Husband loves them! I used coconut oil in place of vegetable, and used brand flakes, as that is what was available. It will be a repeat.

  4. 5 stars
    I by luck found your recipe for these muffins!! OMG they are amazing and I love the adds in of raisins (great tip of soaking them to plump them up) and the carrot and walnuts( I added pecans – as I didn’t have walnuts at home).

    Thank you for the wonderful recipe that will for sure be in kept in our family favourite recipe cookbook ❤️

  5. I’m making these for a second time ..they are delicious ❤️. The only thing I added was a little molasses and only put in a 1/4 cup of brown sugar. The best muffin I have had in a long time ..thank you so much !!

  6. Made these muffins, lovely, I reduced the sugar and used xylitol instead only half still sweet enough. I used apple sauce instead of oil, also added the second egg yolk to avoid waste, and kept the second egg white separate to whisk until thick folded in at the end as extra raising technique. Used all brown flour, also fifty fifty carrot and apple(baking) made it very fruity.
    Light and fluffy. When fully cooled.
    Thank you for the recipe so simple and standard ingredients😋

  7. 5 stars
    Followed the recipe exactly. Turned out well. They are tasty and moist and not too sweet. Just right for adding a little jam and butter. Although these are bran muffins, the bran is not too forward in flavor. I will make this again and again.

  8. 5 stars
    OUSTANDING!!! They truly mimic carrot cake muffins that I have made before but I do not feel guilty eating these as I used the Fiber One All Bran Cereal and these have less processed sugar. Truly amazing recipe that I will make over and over again.

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