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.
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.
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Recipe
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.
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- Substitute applesauce for oil.
Nutrition
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I originally shared this recipe June 2020. Updated July 2022.
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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!
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.
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.
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.
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 ❤️
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 !!
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😋
Can I use molasses instead of brown sugar , and would it also be 2/3 cup?
Could I use raw bran instead of All Bran flakes?
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.
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.