Thrilled to share this 30-minute recipe for healthy bran muffins with you! Made without refined sugar and positively packed with dietary fiber, these wholesome bran muffins are a tasty AND nutritious treat. Dairy free, no mixer required, and the add-ins are up to you!
One reader, LT, commented: “Great recipe! I added 1 cup of fresh blueberries and 1/4 cup of hemp hearts, and they turned out fluffy, moist, and delicious. ★★★★★”
Another reader, Cynthia, commented: “I love a good bran muffin and this recipe is it! I added chopped apple this time, and it added a heightened level of moistness to this great recipe. From now on, this will be my add-in. Thanks for a great healthy muffin recipe! ★★★★★“
What do you think of when you think of “bran muffins”? Healthy but tasteless? Nutritious but dry? Well, I set out to change the humble bran muffin’s reputation, so get ready to rethink your preconceived notions. Because these healthy bran muffins are flavorful, moist, and anything but bland!
A few test batches later and we have ourselves a perfectly delicious, healthful, not-overly-sweet bran muffin that adults AND kids enjoy. I had a 2-year-old, 5-year-old, 6-year-old, 9-year-old, teenager, plus adult taste testers here… approval all around. 😉
Here’s Why You’ll Love These Healthy Bran Muffins
- Wholesome and nutritious
- Slightly sweet, cinnamon-spiced, nutty flavor
- Packed with insoluble dietary fiber
- Hearty but NOT dry, just like these applesauce muffins
- Sweetened with honey—no refined sugar
- Dairy-free baking recipe if using a dairy-free milk
- No mixer required
- Healthy grab-and-go breakfast or anytime snack
- Freeze well
- Add-ins are up to you: raisins, nuts, blueberries… choose your favorite
Recipe Testing for Bran Muffin Success
I adapted this recipe from my morning glory muffins and blueberry oatmeal muffins, two of the most popular healthier muffin recipes on my site. The recipe went through 3 rounds of testing:
- The first test batch I made was too wet—not enough whole wheat flour, so they tasted a little greasy.
- For the second batch, I left out the applesauce and let the batter sit for about 15 minutes before baking, so the bran could soak up some of the liquid. This made the batter really thick, but then the muffins tasted too dry. Better to bake the batter right away.
- My third try was the “just right” Goldilocks-approved batch of bran muffins, which is the recipe I’m sharing with you today.
What Is Wheat Bran?
The bran is the protective outer layer, or shell, of the wheat kernel, which is stripped away during the milling process. But it’s actually super rich in insoluble fiber and other nutrients, and has a lightly sweet, nutty flavor. What’s not to like about this superfood?!
What Type of Wheat Bran Should I Use?
A lot of bran muffin recipes call for bran cereal, but we are just using straight-up wheat bran here, so there are no added ingredients from the cereal.
I usually find wheat bran in the cereal aisle near the oats, or you can buy it online. I like Bob’s Red Mill brand (not working with them, just genuinely like their products). No need to soak it or sift it or anything before using, just add it as a dry ingredient.
A couple questions & answers:
- Can I Use Bran Cereal Instead? I recommend using wheat bran for these muffins, but I know some recipes call for grinding bran cereal (either flakes or strands, such as All-Bran or Fiber One) into crumbs to use in place of wheat bran. I haven’t tested it myself with this recipe. Keep in mind that most bran cereals include sugar.
- What if I Can’t Find Wheat Bran? If you’re unable to find wheat bran at your local store or purchase it online, you can try these blueberry oatmeal muffins or chocolate chip baked oatmeal cups instead. The recipe is similar, and you can choose any add-ins you prefer instead of blueberries (such as raisins).
- Can I Make These Gluten Free? You can’t without completely changing the recipe. I recommend my blueberry almond muffins instead.
All the Ingredients You Need:
- Whole Wheat Flour: I love using whole wheat flour in baking when I can. It can dry out baked goods, so it’s important to pay attention to the ratio of wet ingredients to balance it out. I use it in these peanut butter banana muffins, too!
- Baking Soda + Baking Powder: These leaveners help the muffins rise up tall. I usually use 1 teaspoon each in most muffin recipes, but that proved to be too much baking soda (it left a little bit of an aftertaste). So, use 1 teaspoon baking powder and 1/2 teaspoon soda here.
- Salt: Flavor enhancer.
- Cinnamon: A favorite ingredient in many muffin recipes!
- Egg: The egg helps to bind the ingredients together. If you’d like to make these muffins vegan, swap the egg for your favorite baking egg substitute.
- Honey: Likewise, you can swap the honey for maple syrup to make these muffins vegan.
- Coconut Oil: This is one of my favorite ingredients in baking. To avoid a coconut-y flavor, look for one that’s labeled “refined.” If you don’t have coconut oil, use vegetable oil, avocado oil, or melted butter instead.
- Applesauce: Unsweetened, smooth applesauce takes the place of more oil. If you don’t have applesauce, mashed banana is a great replacement.
- Vanilla Extract: Baked goods’ favorite flavor enhancer (shh, don’t tell the salt).
- Nondairy Milk: I tested this recipe with plain (unsweetened) almond milk, but you can use oat milk or your preferred type of nondairy milk. You could also use regular dairy milk or buttermilk.
- Optional Add-ins: I used raisins in the pictured muffins, but you can certainly leave the bran muffins plain or fill with fresh, frozen, or dried blueberries; dried cranberries; chopped nuts; apples; etc.
How to Make Your Bran Muffins
Making these bran muffins is as simple as combining the dry ingredients in 1 bowl, combining the wet ingredients in another bowl, then whisking them together and folding in your raisins or other add-ins. Honestly couldn’t be easier—even simpler than whipping up a batch of zucchini muffins.
*Success Tip: The batter will quickly start to thicken up as the wheat bran absorbs the liquid—think instant oatmeal, or bran flake cereal absorbing milk the longer it’s left in your bowl. Scoop the batter into your lined muffin pan as soon as all your ingredients are combined, and bake.
Always appreciate quick, uncomplicated prep work for breakfast recipes.
Enjoy the baked muffins warm and feel free to swipe a pat of butter on each, or apple butter, or my favorite honey butter. So satisfying!
For even more inspiration, see my complete list of 30+ healthy breakfast recipes.
Print
Healthy Bran Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Flavorful, wholesome, and tender, these bran muffins are an easy and quick healthy baking staple. Make sure you’re using pure wheat bran, not bran cereal. Use your favorite add-ins, or leave the muffins plain. See Notes for freezing instructions and mini muffin instructions.
Ingredients
- 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)
- 1 cup (52g) wheat bran
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg, at room temperature
- 1/2 cup (170g) honey or pure maple syrup
- 1/3 cup (75g) coconut oil, melted
- 1/3 cup (80g) unsweetened applesauce, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) nondairy milk* (or dairy milk), at room temperature
- 2/3 cup (about 100g) raisins*
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.
- Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
- Whisk the egg, honey, melted coconut oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Switch to a rubber spatula or wooden spoon and fold in the raisins (or other add-ins).
- Spoon the batter evenly into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Special Tools (affiliate links): 12-Count Muffin Pan | Glass Mixing Bowls | Whisk | Muffin Liners | Cooling Rack
- Whole Wheat Flour: Feel free to replace with all-purpose flour, or use a mix of both all-purpose and whole wheat.
- Wheat Bran: I usually find wheat bran in the cereal aisle near the oats, or you can buy it online. I like Bob’s Red Mill brand (not working with them, just genuinely like their products). No need to soak it or sift it or anything before using, just add it as a dry ingredient. If you’re unable to find wheat bran at your local store or purchase it online, you can try these blueberry oatmeal muffins instead. The recipe is similar, and you can choose any add-ins you prefer instead of blueberries (such as raisins).
- Can I Use Bran Cereal Instead? I recommend using wheat bran for these muffins, but I know some recipes call for grinding bran cereal (either flakes or strands, such as All-Bran or Fiber One) into crumbs to use in place of wheat bran. I haven’t tested it myself with this recipe. Keep in mind most bran cereals include sugar.
- Coconut Oil: If you don’t have coconut oil, use the same amount of vegetable oil, avocado oil, or melted butter instead.
- Applesauce: If you don’t have applesauce, mashed banana is a great replacement.
- Milk: I use plain (unsweetened) almond milk, but you can use any type of milk—dairy or nondairy—that you prefer, or buttermilk. Nutrition information calculated using plain unsweetened almond milk.
- Raisins/Add-ins: You can use 2/3 cup of any add-ins you prefer instead of raisins, such as dried cranberries, chopped walnuts or pecans, fresh or dried blueberries, or peeled and finely chopped apples, or leave the muffins plain. If using apples, I usually use closer to 1 cup. Nutrition information calculated using raisins.
- Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower-temperature bake time. This trick makes beautiful bakery-style muffins every time.
- Mini Muffins: If making these in a mini muffin pan, bake 12–13 minutes total at 350°F (177°C) the whole time.
- Nutrition Information Per 1 Muffin: Calories (191), Total Fat (7.3g), Sodium (174mg), Carbohydrates (31g), Dietary Fiber (4.2g), Sugar (14g), Protein (3.7g)
Nutrition
- Serving Size: 1 muffin
- Calories: 191
- Sugar: 14.1 g
- Sodium: 174.7 mg
- Fat: 7.3 g
- Carbohydrates: 31.4 g
- Fiber: 4.2 g
- Protein: 3.7 g
- Cholesterol: 15.5 mg
Reader Comments and Reviews
Loved your banana cinnamon muffins so much that I gave these ones a try although I have a really good bran muffin recipe we like. I followed this recipe to the letter the first time so I knew what to expect & they are delicious, very moist & light.
Second try: I buy unsweetened applesauce in 113g cups, so used one of those & cut the oil back a bit; used sunflower oil instead of coconut (it’s all I had); replaced 2 tbsp of the honey with blackstrap molasses for the flavour; added 1 tbsp ground flax & 2 tsp wheat germ for added nutrients; added 1/8 tsp nutmeg because we like it in the banana muffins; discovered I had only 3/4 cup milk so topped it up with natural yogurt; added a mix of golden raisins, chopped dried apricots & dried cranberries. The texture is very slightly different from the original but they, too, are delicious. THANK YOU for the superb recipes!
Hello! Could I omit the maple syrup or add half a banana instead, or maybe a bit more applesauce? Trying to cut out any kind of added sweetener besides fruit. Thanks!
Hi Chandra, you could try replacing with more applesauce, but we really recommend sticking with the honey (or maple syrup) for best results. Using more applesauce may yield a rubbery-tasting muffin. Let us know if you give anything a try!
Delicious! My husband made a face when I said bran muffin. He likes them a lot.
I did forget to turn the oven done after 5 minutes. It was closer to 9 minutes. I coked them about 16 minutes total and they are perfect.
I am going to try the apple variation next.
Can these be made with almond flour instead of whole wheat in order to bring down the carb count?
Hi Juji, we don’t recommend almond flour as it has very different baking properties and is not a 1:1 swap.
I have ground flaxseed that I need to use up. Do you think I can sub bran with flaxseed or add it to this recipe?
Hi Jenn, it is best to stick with bran for this recipe.
I replaced 1/4 cup of whole wheat flour with ground flax meal and the muffins turned out great!
We love these muffins! I bake them once a week. They pass the healthy organic test for serving to my son’s family, too!
These muffins tasted so good, and were perfectly sweet. My class had a Hobbit themed party and I brought these. They were enjoyed! Perfect to add for a dense charcuterie element if you’re wanting something nutrient rich and sweeter than crackers. So good with white cheddar or just a snack or breakfast. I did some alterations, flax seed instead of egg and no add ins. I will likely be making these again! Thank you, Sally!
Wow, never had bran muffins before and these are so yummy, the coconut oil gives a really lovely aftertaste. I added cranberries and cacao nibs 🙂
Love these muffins! I’ve added to original ingredients, 72% dark chocolate chips, one ripe banana, 1/3 cup of chocolate walnuts snd 1/3 cup of molasses and they come out very moist! Chocolate and raisins go great together!
I had to use Oat Bran, Einkorn flour (AP flour) and maple syrup as that is what I had on hand. I used recipe measurements and it was too thin so I added oat bran until it was a pancake batter consistency. Turned out PERFECT!! Kids loved them!
I tried this recipe today.
The muffins came out delicious!
🙂
Could this recipe be baked in a loaf pan? If so, what size loaf pan and temperature? Thanks
Hi Diane, you can bake this batter in a loaf pan at 350°F (177°C) but unsure about the bake time. Use a toothpick to test for doneness, when it comes out clean, the loaf is done.
What can I substitute the egg with?
Hi Amelia, we haven’t tested this recipe with any egg substitutes, but some readers have reported success using a flax egg or Bob’s Red Mill egg replacer. If you decide to try something, please let us know how it goes!
Did use Bran cereal flakes and it worked fine, but made a high carb count even worse. I’m going to add walnuts next time for some additional flovor and crunch.
Loved these! So moist and tasty. I used walnuts instead of raisins. Great recipe- I especially appreciate the very clear directions.