Bran Muffins

Victoria

These delicious bran muffins are healthy, easy to make, and packed with fiber—perfect for breakfast or a quick snack. Try them today!

Prep Time 10

Cook Time 25

Total Time 35

Course Breakfast, Snack

Cuisine American

Servings 12 muffins

Calories 180 kcal

1 ½ cups wheat bran – the real hero of the recipe! Its hearty texture accompanies high fiber content in the food.
The combination of whole wheat flour and 1 cup produces a dough with nutty flavor along with important nutrients.
1 tsp baking soda – makes the muffins rise so well.
1 tsp baking powder – gives them that perfect lift.
A small teaspoon of salt serves both to reduce the sweetness of the mixture and contribute flavor to the final product.
½ tsp ground cinnamon optional – adds a warm, homy flavor.

The addition of buttermilk at 1 cup level makes muffins soft with a tender texture.The alternative milk mixture needs you to combine one cup of milk with either lemon juice at one tablespoon or vinegar at a similar amount.
The combination of ½ cup brown sugar provides perfect amounts of sugar with added richness to the taste.
1/3 cup vegetable oil – helps create a soft moist crumb. Applesauce works as a lighter alternative.
2 large eggs – for structure and richness.
1 tsp vanilla extract – adds a hint of flavor.

½ cup raisins chopped dates, or dried cranberries – for a natural burst of sweetness.
For added texture and crunch use ¼ cup of walnuts or pecans which have been chopped.
A combination of shredded apple flesh with mashed banana serves as a wetting agent along with an additional flavor component.

Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.
Warming up your oven early ensures even baking and a nice golden top.

In a large bowl, combine:
1½ cups wheat bran
1 cup buttermilk
Let it sit for 10 minutes so the bran softens. This helps create that tender, fluffy texture.

Gradually mix the wet ingredients with the dry ingredients one by one to combine them properly. Be gentle and mix just until no streaks of flour remain.

If using, fold in:
Raisins, chopped nuts, grated apple, or a mashed banana—whatever makes your heart (and taste buds) happy!

Distribute the batter into the 12 muffin cups using equal portions. Fill each about ¾ full. The baking time should be between 16 and 20 minutes to check if a toothpick emerges without any residue from the center.

Allow the muffins to rest in their tin for five minutes before moving them to a cooled wire rack for complete cooling.

Nutrition Information (Per Serving)

Keyword Bran Muffins, Breakfast Muffins, Healthy Muffins, Whole Wheat Muffins