Bran Muffins are a tasty and healthy way to start your day or snack on throughout the day. They are delicious served warm with butter (or vegan butter) or with a drizzle of honey or maple syrup.
Estimated reading time: 6 minutes
Table of contents
Hi Everyone, this Bran Muffins recipe is just as tasty as it is healthy.
My family loved these for snacking. They freeze well, making them perfect for meal prepping.
They come together quickly and only take 15-20 minutes to bake in the oven.
I came to love bran muffins during my pregnancies as I always have had to take iron pills for anemia during pregnancy, especially later in pregnancy and now with my 3rd pregnancy, it is no different.
I love eating something that just makes me/my body feel healthy.
They are great for after you deliver or after any abdominal surgery when you really need to have fiber in your diet. Here’s to good health!
I recommend baking these for 15 minutes, checking them for doneness by sticking a butter knife or toothpick in the middle and it should come out clean if done – if not, then baking them 5 minutes more, and then they should be done.
Remember to put them on a wire rack, right away because they will continue to bake and dry out if you leave them in the hot muffin tin.
If you are looking for a good vegan butter to use, I really like Earth Balance, it’s plant-based butter.
I’ve been using it for years.
I usually have the one with olive oil. It’s creamy just like real butter.
If you make this Bran Muffins recipe, and like it, please give it a recipe rating in the recipe card below and let us know in the comments below.
Thank you for reading and following along!
- 1 1/2 cups wheat bran
- 1 cup buttermilk
- 1/3 cup Canola oil (or same amount vegetable oil)
- 1 large egg
- 2/3 cup dark brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1/2 cup raisins or other chopped dried fruit, optional
- Preheat oven to 375 degrees F (190 degrees C)
- Line a muffin tin with paper muffin/cupcake liners or grease with butter.
- In a large mixing bowl, mix the bran and buttermilk (see notes on how to make buttermilk, if you don't have it). Allow to stand for 10 minutes.
- In another small-medium mixing bowl, mix together the egg, oil, sugar and vanilla extract and then add to the bran-buttermilk mixture.
- Whisk together the flour, baking soda, baking powder and salt.
- Add the flour mixture to the bran mixture until just mixed. If adding raisins or dried fruit, add now by folding into the batter.
- Using a 3 tablespoon cookie school (or 1/4 cup measure), into the prepared muffin tin.
- Bake in a preheated oven for 15-20 minutes. When they are done, insert a toothpick, in the center and it should come out clean. Allow to cool on a wire rack, serve and enjoy!
- Please note, when allowing them to cool, put them on a wire rack right away because they will continue to cook and possibly dry out, if they are left in the muffin tin.
- Storage: These bran muffins can be frozen in an air-tight container for up to 3 months.
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Nutrition Information:Yield: 17 Serving Size: 1
Amount Per Serving: Calories: 134Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 12mgSodium: 200mgCarbohydrates: 22gFiber: 3gSugar: 12gProtein: 3g