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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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.

4.98 from 76 votes (59 ratings without comment)

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Comments

  1. I made the bran muffin, the blueberry coffee cake and the scones. They were all delicious. I will be making them all again.

  2. 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.

  3. 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.

  4. 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.

  5. 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 ❤️

  6. 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 !!

  7. 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😋

  8. 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.

  9. 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.

  10. 5 stars
    Excellent! I had to make with greek yogurt and milk instead of buttermilk, and used grated apple instead of carrot, it’s what I had. Scrumptious, my daughters will love them!

  11. I’m wondering if one TABLESPOON of vanilla extract is correct. They are very vanilla forward. Otherwise, they are wonderful.

  12. Just…wow. These are perfect in every way. Made exactly as written and wouldn’t change a thing. Hubs also loved them (and he was a mite skeptical). I’ve never found a bran muffin recipe I actually enjoyed until now. Thank you!

  13. Just what I was looking for. Used some flax meal and part whole wheat flour, golden raisins instead of dark ones. Perfect! Thank you so much.

  14. I have not made these muffins yet, but plan to, not only for my husband and me, but for a friend undergoing cancer treatments. I would like to follow the recipe, but my friend is lactose intolerant. I know the buttermilk would not only give the muffins a bit of tang, also adding a little more to the moistness, but have you ever tried substituting alternative milks (ie, almond, etc) for the buttermilk?

  15. 5 stars
    Turned out very good. I used 1/3 C and split the other 1/3 w/molasses. Toasted the walnuts, added cinnamon, allspice, pinch of clove and ginger to the dry ingredients.

  16. 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!!!!

  17. 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!

  18. 5 stars
    I made this awesome recipe for one of my patients! He told me that he was paying $6 dollars for 4 small muffins at out local grocery store. I made a batch for him along with extras to freeze. He was thrilled! He graciously told me that these were the best muffins he’d ever tasted in his 90 years!

  19. Even though I accidentally baked them at 425 degrees 😬 these muffins turned out. FINALLY, I have found the perfect bran muffin recipe! Thank you.

  20. 5 stars
    I absolutely love these muffins, although I just use whole milk because that’s what I have on hand usually. My two year old loves them too (win!!). I like to mix it up and use dried cranberries instead of raisins sometimes and both have turned out delicious. Thank you so much for sharing this treasure!!

  21. 5 stars
    Great muffins! Made this morning just like the recipe and used applesauce as the suggested oil replacement. I set aside some walnuts and sprinkled on top of the muffins before baking. Delicious! Thanks for the recipe!

  22. 5 stars
    Hi Lauren, made these amazing yummy muffins. I swapped applesauce for the oil, they are delicious, thank you for the recipe

  23. Thanks for answering my question Lauren
    I’ll have to buy some bran cereal as I really want to try this recipe

  24. I DO want to try this recipe! Do you think Grape-Nuts could be substituted for the Alll-Bran?

  25. Hi Lauren, the bran muffins look delicious, can I use wheat bran instead of bran cereal, that’s all I have. Thanks

    1. I haven’t tested this recipe with ground wheat bran, but it wouldn’t work cup for cup. Sorry!

    2. 5 stars
      Bran muffins are my all-time favorite muffin. But it seems like people don’t make them now days and I don’t understand why?!? I think they’re delicious.
      I’m going to make a batch soon. I love them for breakfast with a hot cup of tea.

      1. 4 stars
        Adding nuts and applesauce as other post I think would make them -#1
        As they are awesome muffins not dry
        And tasty
        Best bran muffins up to now I’ve baked off of Online recipes