Healthy Bran Muffins Recipe

These Healthy Bran Muffins are a delightful blend of wholesome goodness and irresistible flavor, perfect for busy mornings or a quick snack. Packed with fiber-rich bran, they offer a satisfyingly hearty texture that’s both moist and tender.

A hint of natural sweetness and warm spices like cinnamon makes each bite comforting and delicious. Plus, they’re ready in just 31 minutes, making them a practical choice for anyone on the go.

What sets these muffins apart is their balance of nutrition and indulgence—they’re guilt-free yet utterly crave-worthy. The golden-brown tops give way to a soft, fluffy interior that’s perfect with a cup of coffee or tea. Whether you’re fueling up for the day or treating yourself, these muffins are a tasty, wholesome way to enjoy every moment.

Ingredients for Healthy Bran Muffins

• 1 ½ cups (12 fl oz/360 ml) buttermilk, at room temperature (or substitute with 1 ½ cups milk + 1 ½ tbsp lemon juice or vinegar)
• ¼ cup (2 fl oz/60 ml) vegetable oil (can use melted coconut oil as an alternative)
• ¼ cup (2 fl oz/60 ml) apple sauce (unsweetened preferred)
• ⅓ cup (2 oz/58 g) dark brown sugar (light brown sugar works too)
• 3 large eggs, at room temperature
• ¼ cup (2½ oz/71 g) molasses (honey or maple syrup can be used as substitutes)
• 1 teaspoon vanilla extract
• 2 cups (4 oz/115 g) wheat bran
• 1 cup (5 oz/142 g) whole wheat flour
• ⅔ cup (3½ oz/94 g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (5 oz/142 g) raisins (optional, or substitute with dried cranberries or chopped nuts)

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Line 18 muffin cups with paper liners and set aside.
2. In a medium bowl, whisk together the buttermilk, vegetable oil, apple sauce, brown sugar, eggs, molasses, and vanilla extract until well combined. Set aside.
3. In a separate medium bowl, mix together the wheat bran, whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
4. Combine the wet and dry ingredients gently until just mixed. Avoid overmixing. Fold in the raisins.
5. Fill the muffin cups almost to the top. You should get about 18 muffins.
6. Bake for 16-18 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
7. Cool the muffins in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
8. Serve as is or split in half with a pat of butter. Store in an airtight container at room temperature for up to 2 days, or freeze for up to 6 weeks.

Storage and Reheating Tips

These Healthy Bran Muffins stay fresh in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a freezer-safe bag or container for up to 6 weeks. To reheat, simply pop a frozen muffin in the microwave for 20-30 seconds or warm it in a 300°F (150°C) oven for 5-10 minutes.

Recipe Variations to Try

Switch things up by swapping the raisins for dried cranberries, chopped dates, or chocolate chips. For a nutty twist, add ½ cup of chopped walnuts or pecans. If you’re out of buttermilk, use 1 ½ cups of milk mixed with 1 ½ tablespoons of lemon juice or vinegar as a substitute.

Perfect Pairings for Serving

Enjoy these muffins as a quick breakfast or snack. Pair them with a smoothie, yogurt, or a cup of coffee for a balanced start to your day. For a treat, split them in half and add a pat of butter or a drizzle of honey.

Time-Saving Tips for Busy Bakers

Prep the dry ingredients the night before and store them in an airtight container. You can also mix the wet ingredients and refrigerate them overnight, then combine everything in the morning. This cuts down on prep time and makes baking a breeze!