Description
Bran Muffins are fiber-rich, wholesome treats made with wheat bran and simple ingredients. Perfect for breakfast or snacks, they’re moist, mildly sweet, and easy to customize with fruits, nuts, or spices.
Ingredients
- 1 1/2 cups wheat bran
- 1 cup all-purpose flour (or whole wheat flour)
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1 cup buttermilk (or 1 tbsp vinegar + milk to make 1 cup)
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- Optional: 1/2 cup raisins, chopped nuts, grated apple, mashed banana, or chopped dates
Instructions
Preheat oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
- In a large bowl, mix together wheat bran, flour, brown sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk eggs, buttermilk, oil, and vanilla until well combined.
- Pour wet ingredients into dry ingredients and stir just until combined. Do not overmix.
- Fold in any optional add-ins like raisins or nuts.
- Divide the batter evenly into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overmix the batter to keep muffins moist and tender.
- Customize with fruits, nuts, or spices for variety.
- Use plant-based milk with vinegar for a dairy-free option.
- These muffins freeze well—perfect for batch baking.
- Great source of fiber to support digestive health.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 160
- Sugar: 9g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
