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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!
This recipe is perfect 👌🏽 My muffins came out so light, fluffy and not too sweet. I used wheat bran as I didn’t have all bran, and soaked them in the buttermilk before adding it to the batter. Didn’t even have to change the ratios. I would recommend this recipe!
I have a bag of organic wheat bran I am looking for a recipe to use in. Is there any way to use that instead of all bran?
This recipe uses All-Bran cereal, not plain wheat bran, so the two behave differently since wheat bran is more absorbent and doesn’t have the same sweetness. I haven’t tested it, but if you try it, I’d start with a little less bran and add a bit more liquid if the batter seems dry.
Tried this recipe today, they are so good! Love the texture and very easy to make. Thank you!
Just made them and they are super good. I used dried cherries instead of raisins and it worked perfectly. Very moist for a bran muffin.
Can I use any bran cereal for these bran muffins?
Best with All-Bran cereal. Different bran cereals soak up liquid differently, so swaps can change the texture quite a bit. If you use another kind, just know the muffins may turn out a little different!
Thank you! Followed directions to the letter but swapped out dried cranberries for half the raisins. Added 1 1/2 tsp of pumpkin pie seasoning! My husband eats them (shock). I’m watching my weight and just one of these muffins are as filling as a meal for me. Love love love this recipe.
These are the best!! My husband eats one every day
Delicious! Made as is, but used 2 entire eggs by mistake. No matter though, light and moist and maybe healthier than the chocolate chip muffins I reeallly wanted to make. Thanks for the recipe!
I found the recipe and its directions very very confusing. I had to completely rewrite both to make sense. I hope they are as good as they sound and look.
I think maybe you NEED a bran muffin Carole. Just scroll past rather than be unkind. Have a good day 🙂