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stack of two bran muffins sitting on pink linen.

Healthy Bran Muffins Recipe

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


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.


  • 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 (60g) 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*


  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.
  2. Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
  3. 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).
  4. 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.
  5. Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.


  1. 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.
  2. Special Tools (affiliate links): 12-Count Muffin Pan | Glass Mixing Bowls | Whisk | Muffin Liners | Cooling Rack
  3. Whole Wheat Flour: Feel free to replace with all-purpose flour, or use a mix of both all-purpose and whole wheat.
  4. 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).
  5. 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.
  6. Coconut Oil: If you don’t have coconut oil, use the same amount of vegetable oil, avocado oil, or melted butter instead.
  7. Applesauce: If you don’t have applesauce, mashed banana is a great replacement.
  8. 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.
  9. 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.
  10. 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.
  11. Mini Muffins: If making these in a mini muffin pan, bake 12–13 minutes total at 350°F (177°C) the whole time.
  12. Nutrition Information Per 1 Muffin: Calories (191), Total Fat (7.3g), Sodium (174mg), Carbohydrates (31g), Dietary Fiber (4.2g), Sugar (14g), Protein (3.7g)

Keywords: bran muffins