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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.
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.
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
-
- 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.
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!
Could I substitute craisins instead of raisins?
Yes, that would be delicious!
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!
Even though I accidentally baked them at 425 degrees 😬 these muffins turned out. FINALLY, I have found the perfect bran muffin recipe! Thank you.
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!!
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!
I made these yesterday and YUMMY !! I will be making these again !! Thank you !
Hi Lauren, made these amazing yummy muffins. I swapped applesauce for the oil, they are delicious, thank you for the recipe
Thanks for answering my question Lauren
I’ll have to buy some bran cereal as I really want to try this recipe
I DO want to try this recipe! Do you think Grape-Nuts could be substituted for the Alll-Bran?
I haven’t tested it–it may work, but it’s such a main ingredient, just beware…
Hi Lauren, the bran muffins look delicious, can I use wheat bran instead of bran cereal, that’s all I have. Thanks
I haven’t tested this recipe with ground wheat bran, but it wouldn’t work cup for cup. Sorry!
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.
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