These Bran Muffins combine buttermilk, wheat bran, and apple sauce with easy pantry ingredients to create incredibly tender, moist muffins! Ready to enjoy in only 35 minutes!
Bran Muffins pack a handful of nutritional benefits into a delicious breakfast muffin that’s actually good enough to eat any time of day! Since these tender muffins are made with wheat bran they’re loaded with digestive and heart health benefits that we should all take advantage of!
Especially when you get those nutritional health benefits just from eating an incredibly tasty muffin!
5 Reasons Why I Love This Recipe!
- Boost The Nutritional Benefits! Add a scoop of protein powder, collagen, or flax meal into the batter to increase the nutritonal benefits of these muffins!
- Add Your Favorite Mix Ins! Toss some raisins, blueberries, or even nuts into the batter for more delicious flavor!
- Make Different Sized Muffins! Make large muffins, kid-sized muffins, or just mini muffins, your choice!
- Easy Ingredients! A lot of the ingredients needed for this recipe are common pantry staple ingredients you probably already have on hand!
- Ready In No Time! Healthy homemade muffins packed with nutrition and flavor ready to eat up in just 35 minutes!
You’ll love these Bran Muffins, even more, when you realize you have most of the ingredients right on hand! For this Bran Muffin Recipe, you’ll need light brown sugar, an egg, vanilla extract, all-purpose flour, whole wheat flour, baking soda, baking powder, salt, wheat bran, buttermilk, and apple sauce.
It’s important to keep in mind that this recipe is made with wheat bran, NOT cereal! I always reach for Bob’s Red Mill brand when I make these muffins. An 8-ounce bag provides you with enough wheat bran to make about 2 batches of these muffins!
If you’re choosing to add in some mix-ins like raisins, blueberries, or nuts you’ll want to gently fold those in at the end!
How To Make Bran Muffins
- Mix the wheat bran and buttermilk together in a large bowl. Allow it to sit out.
- Beat together the apple sauce, egg, brown sugar, and vanilla in a seperate bowl.
- Combine the apple sauce mixture into the large bowl of wheat bran and buttermilk.
- Sift the flours, baking soda, baking powder, and salt on top of the wet batter.
- Gently stir the flour mixture into the batter until just combined.
- Scoop the batter into greased muffin tins and then sprinkle each with additional wheat bran if desired.
- Bake in a preheated oven until a toothpick inserted into the enter of a muffin comes out clean.
Frequently Asked Questions
How To Store
These Bran Muffins will last for up to 3 days when stored in an airtight container at room temperature. You could also store them in the freezer by wrapping them individually in plastic wrap and then placing them in a freezer bag. Then you can enjoy them for up to 3 months!
To Make Different Sized Muffins:
- For kid-sized muffins just scoop 1/4 cup of the muffin batter into each muffin cup. This will make about 16 small muffins.
- To make mini-muffins add about 1 1/2 tablespoons of batter to each greased tin.
Should I Use Paper Liners To Line The Muffin Tin?
I actually don’t recommend using muffin liners for this recipe. The liner tends to stick to these muffins and pulls the muffin and wrapper apart, making quite a mess.
What Can I Use Instead Of The Apple Sauce That This Recipe Calls For?
You can use vegetable oil or any other neutral cooking oil that you may have on hand.
There are hardly any complaints around the breakfast table when I serve my family these delicious Bran Muffins! Check out more of my go-to muffin recipes that my family loves just as much!
- Banana Berry Muffins – Muffins overflowing with bananas, raspberries, strawberries, blackberries, and blueberries, topped with a sugary crumble!
- Easy Caramel Muffins – Simply sweet muffins with a gooey caramel center, complete with a delicious crumble topping!
- Banana Blueberry Whole Wheat Muffins – Packed with wholesome ingredients yet taste like a decadent dessert!
- Chocolate Chip Muffins – Dense, sweet muffins made with pantry staple ingredients and loaded with chocolate chips!
- Cranberry Orange Muffins – Tasty breakfast muffins that are made with orange zest, juicy cranberries, and Dunkin’ Donuts Extra Extra Creamer!
Bran MuffinsPin For Later
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- Preheat oven to 375°F. Grease muffin tin with nonstick spray and set aside.
- Mix together the wheat bran and buttermilk in a large bowl and let sit for 10 minutes.1½ cups wheat bran, 1 cup buttermilk
- In a separate bowl, beat together the apple sauce, egg, brown sugar, and vanilla until combined.⅓ cup apple sauce, 1 large egg, ⅔ cup light brown sugar, ½ teaspoon vanilla extract
- Add to the bran mixture and mix just until combined.
- Sift the flours, baking soda, baking powder, and salt on top of the wet ingredients.½ cup all-purpose flour, ½ cup whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Then stir the flour mixture into the wet ingredients, until just combined.
- Add ½ cup of batter to 8 greased muffin cups and sprinkle some additional bran on top, if desired.
- Bake for 15 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- If you are making kid-sized muffins, use just 1/4 cup of batter per cup – which makes about 16 small muffins.
- If using a mini muffins tin, add about 1 1/2 tablespoons or a medium cookie scoops worth of batter to each greased tin and bake for about 10 to 12 minutes.
- I don’t recommend using paper liners as the muffins stick to them and pull apart.
- Vegetable or another neutral cooking oil may be used in place of apple sauce.
- You can add up to 1 cup of mix-ins such as raisins, blueberries, and nuts. These should be folded in at the end.
- This recipe is made with real wheat bran, NOT cereal. I like to use Bob’s Red Mill brand. An 8 oz. bag will allow you to make about 2 batches following this recipe.
- Store muffins in an airtight container for up to 3 days. Or wrap individually in plastic wrap and place in a freezer bag and freeze for up to 3 months.
- These muffins are incredibly tender and moist, they can be served on their own or with butter or jam.
- Brown sugar can be reduced to 1/2 cup if desired.
- A scoop of protein powder, collagen, or flax meal can be added to the mix with no additional changes to increase the nutritional benefits.