Healthy Bran muffins never tasted better! These moist little gems are plump and full of flavor and texture from wheat bran, walnuts, carrots, and apples. These scrumptious and nutritious muffins taste perfect with a hot cup of coffee. You are going to love them!
I love feeding my family wholesome foods full of fiber and nutrients while also satisfying them. It is important to me for them to get their nutrition. If you like this fiber-rich recipe, try 15-bean soup, sauteed zucchini, and roasted broccoli.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Bran cereal: Use the bran that looks like little sticks, not the flakes. Its main ingredient is wheat bran.
- Buttermilk: To save money, make your buttermilk at home. Add 2 tablespoons of lemon juice or white vinegar to a large measuring cup. Then, fill the cup to the 1 3/4 cup line with milk and stir to combine. Let it sit for 5 minutes, and then proceed with the recipe.
- Oil: Vegetable or safflower
- Vanilla extract: Pure vanilla extract for the best flavor
- Apple: Substitute applesauce for the grated apple.
- Nuts: Walnuts, pecans, or almonds
How to Make Bran Muffins
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
Whisk the flour, baking powder, baking soda, and salt in a small bowl and set aside for about 15 minutes.
Then, in a large bowl, soak the bran cereal in the buttermilk for about 10 minutes. While that soaks, chop the walnuts, peel and grate the carrot, and peel, core, and grate the apple. After soaking, add the vegetable oil, egg, brown sugar, vanilla, apples, carrots, and walnuts. Stir to roughly combine. Add the dry ingredients to the wet ingredients and stir just enough to combine.
Spoon the batter into a muffin pan lined with paper liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins for 5 minutes before removing them from the pan to a wire cooling rack.
Preparation Tips
- Line the cupcake muffin tin with liners. They help prevent the muffins from sticking to the pan. I like the unbleached chlorine-free ones, which peel away perfectly from muffins and cupcakes.
- Warm your egg to room temperature. It makes it easier to combine.
- Try adding raisins, blueberries, or bananas.
- Stir the batter just until combined. Overmixing can make the muffins dense and rubbery.
- Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out clean with just a few moist crumbs.
Are Bran Muffins Healthy?
These bran muffins contain vitamins, minerals, and fiber from the bran cereal, apples, carrots, and walnuts. If you are on a low-sodium diet, reduce the added salt to 1/4 teaspoon or just a few pinches. The sugar is minimal in this recipe but could easily be reduced to 1/2 cup.
Storage
Thoroughly cool the muffins before storing them in an airtight container at room temperature for 2 days or up to 5 days in the fridge.
Freeze for up to 2 months in a sturdy freezer container. Thaw in the refrigerator overnight.
More muffin recipes you will love!
Bran Muffin Recipe
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups bran cereal not flakes
- 1 cup buttermilk
- ⅓ cup vegetable oil
- 1 large egg warmed to room temperature
- ⅔ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 apple peeled and grated
- 1 carrot peeled and grated
- 1 cup chopped walnuts
Instructions
- Preheat oven to 375 degrees. Line a 12-count muffin tin with papers.
- Whisk together the flour, baking soda, baking powder, and salt in a small bowl; set aside.
- In a large mixing bowl, soak the bran cereal in the buttermilk for 10 minutes.
- Add the vegetable oil, egg, brown sugar, vanilla, apples, carrots, and walnuts. Stir to roughly combine. Add the flour mixture and stir just enough to combine.
- Divide batter evenly into the paper liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins for 5 minutes before removing them from the pan to a wire cooling rack.
Notes
- Line the cupcake muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Warm your egg to room temperature. It makes it easier to combine.
- Try adding raisins, blueberries, or bananas.
- Stir the batter just until combined. Overmixing can make the muffins dense and rubbery.
- Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out clean with just a few moist crumbs.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Catherine
These bran muffins were amazing! I made them for breakfast, and they were so moist and flavorful. I loved the hint of sweetness, and they kept me full all morning.
Beth Pierce
Awesome! So glad that you liked them!
Michelle
I think these are the perfect bran muffins. Nice and moist, sweet but not too sweet, thank you!
Beth Pierce
My pleasure, Michelle!
Krissy
I love how you’ve packed them with wholesome ingredients like walnuts, carrots, and apples—such a great way to start the day. Pairing them with coffee? Perfection!
Barb
Can you use natural bran
Beth Pierce
yes
Barb
Cab you use natural bran
Beth Pierce
Yes, you sure can!
Jupiter
What a classic muffin! Thank you for your easy to follow recipe – it’s super helpful and delicious.
Khush
These bran muffins were delicious. Who knew they could taste this good and still be healthy for you. Next time I am going to make a double batch and freeze half of them.
Michelle
Love it! The combination of wheat bran, walnuts, carrots, and apples not only makes these muffins incredibly moist but also adds a delightful burst of flavor.
Beth Pierce
Thanks, Michelle! I could not agree more!
Cathleen
They’re so moist and flavorful. Love that I can grab one on busy mornings for a nutritious start!
Susan
The combination of wheat bran, walnuts, carrots, and apples was a delightful explosion of flavor and texture. Perfectly paired with a hot cup of coffee, these little gems were the best breakfast I have had in quite some time. Thank you!
Beth Pierce
Thanks, Susan! So glad that you liked them!
Maria
This muffins were so good. It was perfect timing as I am trying to eat a little healthier. I am going to make a second batch and freeze some. Thanks for the inspiration.
Beth Pierce
You are most welcome, Maria! So glad that you like them!
Isabellita P
Indulged in these divine bran muffins – a heavenly breakfast treat!
Laura
My mom used to make bran muffins when I was a kid, they were not great but these are awesome with a lot flavor. Even my picky daughter liked them. You have made a bran muffin lover out of me.
Carol
I made these muffins for my husband, and he loved them. They have an excellent texture!
Beth Pierce
Thanks, Carol! So glad that he liked them!
Sandra
The best bran muffins! The texture and the taste was fabulous. You can’t go wrong with these healthy muffins. Thanks for sharing.
Beth Pierce
The pleasure is all mine, Sandra!