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+ servings
Two bran muffins stacked on top of each other on a wire rack.
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5 from 1 vote

Bran Muffins

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 8 muffins
Calories: 176kcal



  • 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.


Calories: 176kcal | Carbohydrates: 39g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 328mg | Potassium: 314mg | Fiber: 6g | Sugar: 20g | Vitamin A: 89IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 2mg