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 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!). If you want to try another one of my favorite healthy breakfasts, try Muesli!
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.
- 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.
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.
Don't miss my other muffin recipes including:
- Skinny Banana Bread Muffins
- Lemon Raspberry Muffins
- Healthy Applesauce Oat Muffins
- Skinny Pumpkin Muffins
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Recipe
Bran Muffins
Equipment
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.
Notes
Nutrition
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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!
They really turned out great. Hardy, but not heavy at all. It’s true, my new go to bran muffin recipe.
THE BEST!!! you’ll never make another brand muffin recipe again!
I’m wondering if one TABLESPOON of vanilla extract is correct. They are very vanilla forward. Otherwise, they are wonderful.
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!
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.
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?
You can do a dairy free substitute for buttermilk by using coconut milk and vinegar. You can find all the directions here: https://tastesbetterfromscratch.com/how-to-make-buttermilk/
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.
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!!!!
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!