This bran muffin recipe is THE best one you will ever make. They are moist, packed full of nutrients and taste amazing.

Best Bran Muffins

Bran Muffins may not be your top pick of muffins to make, but this recipe will change that forever! I have been making these bran muffins for years and they are by far the best tasting bran muffin I have ever tasted. They are moist, buttery, and sweet and hard to stop eating. This recipe makes a lot of batter, and you can keep it in the fridge for up to two weeks and have fresh muffins whenever you want!

Serve these bran muffins with fruit and milk or yogurt for a complete breakfast.  They are also great as snacks.  This recipe makes a lot and so I always freeze them.  Pop one in the microwave for 20-30 seconds and you have a warm and delicious little muffin that tastes as fresh as the day you made it.  

Healthy Bran Muffin Recipe

One of the main ingredients in these muffins is bran. Bran is the outer portion of a grain and it is rich in fiber, vitamins and omega fats. Because bran has so much fiber, these muffins are packed with fiber which can be really helpful for kids who don’t eat very much or are more picky. Most kids don’t get enough fiber everyday, and these muffins are a delicious way to help your kids (and you!) to get more fiber in your diet.

Ingredients To Make the Best Bran Muffins

• Bran Cereal – I recommend using wheat bran in this muffin recipe. I have had the most success with the All-Bran brand of cereal. You can find this cereal at most grocery stores.
• Butter – A lot muffins call for oil, but butter makes these bran muffins taste soooo good.
• Applesauce – adds moisture, sweetness and soluble fiber to these muffins.
• Buttermilk – this adds acidity to your muffin batter which helps tenderize gluten and will create a softer muffin.
• Add-ins – this recipe is delicious as is, but if you want a little extra some of our favorites are:
  • dried apples
  • freeze dried mangos
  • dried apricots
  • blueberries

Tips for Making the Best Bran Muffins Ever

1. Soften the bran cereal in boiling water and let it sit while you mix the other ingredients.
2. Mix dry and wet ingredients separately and then gently fold together. This makes your muffins turn out lighter and more fluffy.
3. If you don’t have buttermilk, make your own by adding 1 tablespoon lemon juice per cup of buttermilk.
4. If you don’t want to make all the muffins at once, you can leave the batter in your fridge for up to 2 weeks and make fresh bran muffins everyday in a just a few minutes!
5. These muffins freeze really well. After they are baked, let them cool and then store in an airtight container for up to 3 months. To reheat, microwave for 30 seconds at a time. Enjoy!

More Favorite Muffin Recipes

• Sweet Spinach Muffins – these are a fan favorite loaded with spinach and a deliciously sweet flavor.
• Healthy Morning Glory Muffins – my healthy remake of these classic cafe Morning Glory Muffins are bursting with flavor!
• Blueberry Oat Muffins – Warm and tender blueberry muffins with hearty oats and the added nutrition of flax seeds all under a sweet and crunchy oat topping.

Bran Mixture

• 1 cup water
• 2 cups All-Bran cereal

Wet Ingredients

• 1/4 cup butter melted
• 1/4 cup applesauce
• 1 cup sugar
• 2 large eggs
• 2 cups buttermilk

Dry Ingredients

• 1 1/2 cups flour, whole wheat
• 1 cup flour, all-purpose
• 2 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 cup All-Bran cereal in addition to the 2 cups

• Preheat oven to 400 degrees F.

• Boil 1 cup of water. Mix boiling water and 2 cups All Bran cereal together in a bowl.  Set aside.

• In a medium bowl, mix together butter, sugar, applesauce and eggs, and buttermilk.

• In a separate large bowl, whisk together baking soda, flours, and salt.

• Fold wet and dry ingredients together and also All-Bran and water mixture.

• Lastly, add 1 cup of dry All Bran cereal.  Gently fold everything together.

• Grease a mini-muffin or regular muffin tin and fill each tin 3/4 of the way full of batter.

• Bake for 10-12 minutes for mini muffins and 14-15 minutes for regular size muffins or until the muffins bounce back.

Calories: 68kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 113mg | Potassium: 64mg | Fiber: 1g | Sugar: 5g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg