Healthy Bran muffins never tasted better! These moist little gems are plump 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!
Bran Muffin Ingredients
- Dry Ingredients – all-purpose flour or white whole wheat flour, baking powder, baking soda, and salt
- Bran Cereal – use the bran that looks like little sticks, not the flakes
- Dairy – buttermilk and an egg
- Vegetable Oil
- Brown Sugar
- Vanilla Extract – pure vanilla extract for the best flavor
- Apple – peeled and grated
- Carrot – peeled and grated
- Walnuts – chopped
How to make bran muffins?
Start by whisking together the flour, baking powder, baking soda, and salt in a small bowl. Set that 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. Then 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.
Recipe Tips
- Line the cupcake muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes
- Use a bran cereal with wheat bran as its main ingredient.
- Warm your egg to room temperature. It makes it easier to combine.
- Applesauce can be substituted for the grated apple.
- 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 are packed with 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
Fully 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 Muffins
Ingredients
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 1/2 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 really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes
- Use a bran cereal with wheat bran as its main ingredient.
- Warm your egg to room temperature. It makes it easier to combine.
- Applesauce can be substituted for the grated apple.
- 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.
- Fully 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.
Nutrition
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Erin
Great and tasty way to get your fiber. Delicious with a hot cup of coffee and they freeze well.
Jennifer T
They were delicious!
Marysa
This is a fun way to use bran cereal. And muffins are so convenient in the mornings. It is nice to have some recipes for breakfast on the go.
Gervin Khan
These were delicious and the children loved them. Next time I bake them I will add a handful of raisins.
Forever My Little Moon
These would make a great breakfast option! I’ll have to try them!
Kathy
Muffins make for a great quick breakfast too. These are so delicious and they freeze well too. I used All Bran cereal and it worked out great. I love them.
Monica Simpson
I love a good bran muffin and coffee in the morning! These were so good. I think next time I will add a few raisins and make them raisin bran muffins.
Richelle Milar
Wow! This is such a really amazing recipe! It was absolutely delicious I love it!
Rose Ann Sales
These muffins were so quick and yummy. I did add just a touch of molasses for a little added sweetness.
Tami Creates
I love muffins and these were a quick and yummy breakfast. Next time I am going to freeze half the batch for on the go breakfasts and I think I will add a touch of cinnamon.
Amber Myers
I always enjoy having muffins and these were quite tasty! With all the walnuts, carrots, and apples they reminded me of morning glory muffins.
Tara Pittman
What a delicious way to add fiber to your day. We loved them. Next time I am going to try them with whole wheat flour.
Vicki
A yummy muffin recipe, and very healthy with all the fiber from the bran, carrot, apple and nuts. I left most of the peel on the apple as well…couldn’t tell it was even there! I also added a teaspoon of cinnamon.
Beth Pierce
Thanks Vicki! So glad that you enjoyed them! Thanks for the tips!
Blair Villanueva
This muffin looks very tasty. I can imagine the good aroma brought by the carrot and apples.
Rosey
I like that you made them with carrots and apples. And yes, a hot cuppa and a warm muffin are a great combo
April
Yummy! These are so delicious! My boys love them!