Bran Muffins

4.97 from 81 votes

These moist and healthy Bran Muffins are made with bran cereal, carrots, and pantry staples for a wholesome breakfast or snack. They're naturally high in fiber, freezer-friendly, and perfect for meal prep or lunchboxes.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 286kcal

Author: Lauren Allen

Equipment

Muffin Tin

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, 1/3 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, 1/2 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.

Video

Notes

High Altitude: Add an extra 2 Tablespoons flour.

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.

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.

Healthier Variations:

- 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

Recipe Link

Recipe Video