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These bran muffins are a delicious source of fiber! My family has them almost every morning. They’re great! You may substitute dates for the raisins if you wish.
These healthy bran muffins are not only great for digestion, they're a delicious way to start your day.
Bran Muffins Ingredients
These are the ingredients you'll need to make this top-rated bran muffin recipe:
· Wheat bran: You'll usually find wheat bran in the grain section of the grocery store, near the flour.· Buttermilk: Buttermilk lends moisture, flavor, and contributes to the light and fluffy texture.· Brown sugar: This bran muffin recipe calls for brown sugar instead of white sugar, which gives it a warm sweetness.· Vegetable oil: A neutral oil, such as vegetable oil, adds moisture without imparting flavor.· Egg: An egg lends even more moisture and helps bind the muffin batter together.· Vanilla: A dash of vanilla extract enhances the overall flavor of the muffins.· Flour: All-purpose flour creates structure and helps bring the batter together.· Leaveners: Baking soda and baking powder act as leaveners, which means they help the muffins rise.· Salt: Salt enhances the flavors of the other ingredients, but they won't make the muffins taste salty.· Raisins: Raisins add bursts of sweet flavor, but you can leave them out if you like.
How to Make Bran Muffins
You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make bran muffins at home:
1. Mix the wheat bran and buttermilk. Let the mixture stand.2. Beat the remaining wet ingredients together, then stir them into the buttermilk mixture.3. Add the dry ingredients. Fold in the raisins.4. Spoon the batter into a prepared muffin tin.5. Bake in the preheated oven until the tops spring back when lightly touched.
How to Store Bran Muffins
Store the muffins in an airtight container (lined on the top and bottom with paper towels to absorb excess moisture) at room temperature for up to four days.
Can You Freeze Bran Muffins?
Yes, you can freeze bran muffins for up to three months. Flash freeze the cooled muffins on a baking sheet for a few hours or up to overnight, then transfer the frozen muffins to a freezer-safe container. Thaw at room temperature or in the microwave.
Cookdap Community Tips and Praise
“I’d give it six stars if I could,” raves Rolande. “I didn’t have buttermilk and used sour cream instead. Didn’t hurt it at all, so it’s good to know you can substitute and still get decent results. Best bran muffin I’ve ever had!”
“This recipe turned out some delicious muffins,” according to Helene L. “Everything I had hoped they would be. I added pecans as well as raisins and they are magical.”
“This will be my go to whenever I have the craving for bran muffins,” says Marquita Winkfield. “The only thing I changed was using coconut oil for vegetable oil and it gave these muffins a light hint of coconut.”
Ingredients
- 1 ½ cups wheat bran
- 1 cup buttermilk
- 2/3 cup brown sugar
- 1/3 cup vegetable oil
- 1 egg
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup raisins
Directions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Step 2
Mix wheat bran and buttermilk together in a large bowl; let stand for 10 minutes.
Step 3
Meanwhile, beat brown sugar, oil, egg, and vanilla together in a separate bowl until light and fluffy; stir into buttermilk mixture.
Step 4
Sift flour, baking soda, baking powder, and salt together; stir into buttermilk mixture until just blended. Fold in raisins; spoon batter into the prepared muffin cups, filling each 2/3 full.
Step 5
Bake in the preheated oven until tops spring back when lightly pressed, about 15 to 20 minutes. Cool in the tin briefly, then transfer to a wire rack to cool completely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 168 | |
| % Daily Value * | |
| Total Fat7g | 9% |
| Saturated Fat1g | 7% |
| Cholesterol16mg | 5% |
| Sodium262mg | 11% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber4g | 13% |
| Total Sugars9g | |
| Protein4g | |
| Vitamin C0mg | 2% |
| Calcium58mg | 4% |
| Iron2mg | 8% |
| Potassium166mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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These are my favorite muffins. I bake’em in the evening, ready in the morning. They last soft for many days, although we eat’em quickly!
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These are my favorite muffins. I bake’em in the evening, ready in the morning. They last soft for many days, although we eat’em quickly!
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Mmmm – these are good! I made 6 regular sized muffins and 12 mini muffins from a single batch of this batter, and was delighted to find that they tasted just like the bran muffins my mother used to make. Eat them warm with a slice of cheddar cheese – yummy!
NOTE: The second time I made these, I did some substitutions: I replaced the oil with 1/3 cup applesauce; I replaced half the all-purpose flour with whole wheat flour; and I replaced the buttermilk with 1 tablespoon of lemon juice + enough nonfat milk to make one cup. They were still just as yummy as the first time! -
Mmmm – these are good! I made 6 regular sized muffins and 12 mini muffins from a single batch of this batter, and was delighted to find that they tasted just like the bran muffins my mother used to make. Eat them warm with a slice of cheddar cheese – yummy!
NOTE: The second time I made these, I did some substitutions: I replaced the oil with 1/3 cup applesauce; I replaced half the all-purpose flour with whole wheat flour; and I replaced the buttermilk with 1 tablespoon of lemon juice + enough nonfat milk to make one cup. They were still just as yummy as the first time! -
These were quite good. I did however dip the bottoms in liquid honey and let them
cool upside down. It makes them sweet and crunchy. Delicious -
These were quite good. I did however dip the bottoms in liquid honey and let them
cool upside down. It makes them sweet and crunchy. Delicious -
They were amazingly light. Having no raisins,I added 1/2 t. cinnamon. They were delightful.
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My Mom makes fabulous bran muffins, but I tried her recipe twice and both times I bombed. So I used this recipe yesterday and they were perfect-
Moist and delicious even tho I used egg substitute and soy milk. Am making them again already! -
My Mom makes fabulous bran muffins, but I tried her recipe twice and both times I bombed. So I used this recipe yesterday and they were perfect-
Moist and delicious even tho I used egg substitute and soy milk. Am making them again already! -
I was very pleased with the results of this recipie. Very easy and very tasty. Many other bran muffin recipies I have tried have been quite dry. These were great.
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I was very pleased with the results of this recipie. Very easy and very tasty. Many other bran muffin recipies I have tried have been quite dry. These were great.
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I’m trying to make myself like bran muffins! This one is very moist, good texture and the flavour is good. I substituted cinnamon for raisins. Now if I can just avoid spreading butter on it…
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I’m trying to make myself like bran muffins! This one is very moist, good texture and the flavour is good. I substituted cinnamon for raisins. Now if I can just avoid spreading butter on it…
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Fantastic. Subbed milk and 1 TBSP of vinegar for the buttermilk and added about 1/2 tsp cinnamon. Looking forward to subbing some applesauce for oil which worked well for another reviewer. Plan to make these often! 🙂
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Fantastic. Subbed milk and 1 TBSP of vinegar for the buttermilk and added about 1/2 tsp cinnamon. Looking forward to subbing some applesauce for oil which worked well for another reviewer. Plan to make these often! 🙂
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I brushed honey on top of the muffins right when they came out of the oven. They were awesome. People who usually don’t eat bran muffins loved them.
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I brushed honey on top of the muffins right when they came out of the oven. They were awesome. People who usually don’t eat bran muffins loved them.
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This is a wonderful, easy recipe! The muffins come out moist and delicious, especially with the addition of 1/2 tsp cinnamon. I’ll definitely make these again!
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This is a wonderful, easy recipe! The muffins come out moist and delicious, especially with the addition of 1/2 tsp cinnamon. I’ll definitely make these again!
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Well, I’d rather have chocolate chip cookies for breakfast, but for a bran muffin, this one’s very tasty.
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Well, I’d rather have chocolate chip cookies for breakfast, but for a bran muffin, this one’s very tasty.
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These muffins were deliciously moist and turned out exactly as I had hoped. I used blueberries instead of raisins and they were perfect.
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These muffins were deliciously moist and turned out exactly as I had hoped. I used blueberries instead of raisins and they were perfect.
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A very moist muffin,yummy
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A very moist muffin,yummy
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These were great bran muffins! I decided to experiment, so I made one regular batch and then one lowfat with egg whites for the egg, applesauce for the oil, and reduced fat buttermilk. I gave both versions to my husband and he picked the lowfat one as being the tastier version! I will be making these again for sure!
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I’ve made these several times now using tips from other reviewers. I replace the sugar with 1/2 cup honey and use 1/2 can of pure pumpkin in place of oil. I’ve made them with blueberries, raisins and craisins so far. It’s an easy healthy breakfast and keeps me full until lunch. Even my kids love them!
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I’ve made these several times now using tips from other reviewers. I replace the sugar with 1/2 cup honey and use 1/2 can of pure pumpkin in place of oil. I’ve made them with blueberries, raisins and craisins so far. It’s an easy healthy breakfast and keeps me full until lunch. Even my kids love them!
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hearty, tasty muffins that everyone enjoyed!
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hearty, tasty muffins that everyone enjoyed!
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Absolutely wonderful! I did make a few adjustments like other posters did: 1/3 c apple sauce for the oil, 2 egg whites for the 1 egg, 1 tbsp lemon juice with skim milk for the buttermilk, and cinnamon. I used post raisin bran for the bran (because it gets too soggy in milk; I was going to throw the box away) and picked out the raisins. These are very good and a great way to get a healthy dose of fiber.
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Absolutely wonderful! I did make a few adjustments like other posters did: 1/3 c apple sauce for the oil, 2 egg whites for the 1 egg, 1 tbsp lemon juice with skim milk for the buttermilk, and cinnamon. I used post raisin bran for the bran (because it gets too soggy in milk; I was going to throw the box away) and picked out the raisins. These are very good and a great way to get a healthy dose of fiber.
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I made these with the applesauce and eggwhite substitution. They have sort of stuck to the papers (which is understandable). They were much easier to remove once they had cooled completely. Also, the applesauce makes them really moist and nice and the raisins and cinammon are a nice touch. I might increase the cin. to 1tsp next time and use oat bran to see how that turns out. I bake a lot at my house and I didn’t expect these to be very well received, but out of the dozen i made yesterday, only 3 are left now. They are a nice healthy snack in my opinion.
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great muffins! i made them to bring with me on a ski trip. everyone loved them. i’ve made them again using apple sauce instead of the oil, and you can’t even tell the difference. much healthier that way, and still tastes great! =)
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great muffins! i made them to bring with me on a ski trip. everyone loved them. i’ve made them again using apple sauce instead of the oil, and you can’t even tell the difference. much healthier that way, and still tastes great! =)
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Excellent! A great basic recipe you can easily add your favorite bran muffin ingredients to. Raisins, nuts, dried fruit – they’re all good. It’s a nice small batch too. I make them once a week for workday breakfasts. I never tire of them.
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Excellent! A great basic recipe you can easily add your favorite bran muffin ingredients to. Raisins, nuts, dried fruit – they’re all good. It’s a nice small batch too. I make them once a week for workday breakfasts. I never tire of them.
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These are really good, I used Lighter Bake instead of oil the first time and they are all right, but last time I used to oil and they were real good!
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I substituted applesauce for the oil and used fresh raspberries instead of raisins. These were delicious. I’ve had one for breakfast every day this week. Although the recipe claims to make 12 muffins, they must be _really_ small b/c I got only 6 medium sized ones.
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FINALLY…my bran muffin recipe search has ended. After many attempts with very bland results I have found the perfect bran muffin recipe. This muffin has the best flavor of any I have tried. Sweeter than most, but not too sweet. Very delicious. Thank you for such a wonderful recipe.
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FINALLY…my bran muffin recipe search has ended. After many attempts with very bland results I have found the perfect bran muffin recipe. This muffin has the best flavor of any I have tried. Sweeter than most, but not too sweet. Very delicious. Thank you for such a wonderful recipe.
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Perfect, and easy! Most pleasing muffins I’ve ever had!
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Perfect, and easy! Most pleasing muffins I’ve ever had!
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This recipe must be foolproof! I was going out of town for the weekend and had company following me home. Not wanting to make the 6 week bran muffins because of the volume I settled on this. I also made the following changes based on what I had on hand. Used oat bran flakes instead of the wheat bran, used lite orange mango applesauce instead of the oil, used 2 eggbeaters instead of 1 egg, used 1/4 cup chopped walnuts instead of the raisens and added 1/2t. oc cinnamon. I made the batter on Thurs. morning and cooked muffins Mon. and Wed mornings. They were so moist and flavorful. I cooked them until a toothpick came out clean which was about 25 minutes. I just read the recipe and realized I cooked them at 350 and not 375. This will be my standard bran muffin recipe from here on out.
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I made two batches, one with raisins and one with dates. They were both a hit with my family. I made some in my mini muffin tins, but I put too much batter in the tins and they looked funny but were still delicious.
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Delicious! I made these this morning as my toddler ‘helped’. They were that quick and easy. I followed the recipe this first time exactly, but plan to start tweaking it a bit – maybe some grated carrots, maybe some oatbran, dried cranberries instead of raisins. Thank you for this fantastic recipe!
update 12-8-07: I felt compelled to come back to my review because I STILL consider this my best muffin recie, making it all the time. Some notes: I use powdered buttermilk, and use a mix of wheat and oat bran. Just now now I used two ripe bananas and toasted chopped walnuts and pecans, instead of raisins. I used Splenda brown sugar blend. This might be my new favorite version (= -
Delicious! I made these this morning as my toddler ‘helped’. They were that quick and easy. I followed the recipe this first time exactly, but plan to start tweaking it a bit – maybe some grated carrots, maybe some oatbran, dried cranberries instead of raisins. Thank you for this fantastic recipe!
update 12-8-07: I felt compelled to come back to my review because I STILL consider this my best muffin recie, making it all the time. Some notes: I use powdered buttermilk, and use a mix of wheat and oat bran. Just now now I used two ripe bananas and toasted chopped walnuts and pecans, instead of raisins. I used Splenda brown sugar blend. This might be my new favorite version (= -
Excellent bran muffins- texture, flavor, moisture, sweetness- everything was perfect. I substituted all the oil with applesauce, otherwise all else was the same. I came out with 8 good-sized muffins with this recipe. Next time I might use mashed bananas and see what happens.
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Excellent bran muffins- texture, flavor, moisture, sweetness- everything was perfect. I substituted all the oil with applesauce, otherwise all else was the same. I came out with 8 good-sized muffins with this recipe. Next time I might use mashed bananas and see what happens.
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They are good. I didn’t have buttermilk on hand, so I used 2% and it turned out fine. I also used whole-wheat flour and all was well. The kids love the muffins too.
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These were exactly what I was looking for. They have a very nice texture and just the right hint of sweet. Who knew eating fiber could be so yummy!
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These were exactly what I was looking for. They have a very nice texture and just the right hint of sweet. Who knew eating fiber could be so yummy!
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I’m not a fan of bran muffins finding them dry and not flavorful. These have changed my mind. I made a batch last night and this morning to take to a brunch today and they are just great. I used applesauce instead of oil, 1/2 all purpose flour and 1/2 whole wheat flour,lemon juice in skim milk in place of buttermilk and threw in frozen blueberries. My three year old has been back for seconds this morning and anything even remotely healthy I can get my clan to eat gets five stars.
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I’m not a fan of bran muffins finding them dry and not flavorful. These have changed my mind. I made a batch last night and this morning to take to a brunch today and they are just great. I used applesauce instead of oil, 1/2 all purpose flour and 1/2 whole wheat flour,lemon juice in skim milk in place of buttermilk and threw in frozen blueberries. My three year old has been back for seconds this morning and anything even remotely healthy I can get my clan to eat gets five stars.
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This was wonderful! I also used applesauce instead of oil, egg beaters instead of the egg and 1/2 wheat flour and 1/2 white flour. I also used paper muffin liners (spraying the liners with Pam) and the muffins were moist and delicious. I’ll definitely make these again!! Thanks.
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This was wonderful! I also used applesauce instead of oil, egg beaters instead of the egg and 1/2 wheat flour and 1/2 white flour. I also used paper muffin liners (spraying the liners with Pam) and the muffins were moist and delicious. I’ll definitely make these again!! Thanks.
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Great recipe! It was my first time making bran muffins by myself (after I moved out), and I loved them! They didn’t taste too much like bran like some others I’ve had before – which is good. I used all whole wheat flour, vinegar with milk since I didn’t have buttermilk, and I added 3/4 tps of cinnamon. Yummy!
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Great recipe! It was my first time making bran muffins by myself (after I moved out), and I loved them! They didn’t taste too much like bran like some others I’ve had before – which is good. I used all whole wheat flour, vinegar with milk since I didn’t have buttermilk, and I added 3/4 tps of cinnamon. Yummy!
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I have made these twice in the last two weeks! They are awesome. Now I don’t have to stop on the way to work and buy a bran muffin, I have them in my own kitchen!! Thanks for the recipe!!
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this is by far the best muffin mix, lots of flavor and very versitale. I added a banana for the oil and used whole wheat. wonderful
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Delicious! Like other reviewers, I used applesauce instead of oil, 1/2 cup wheat & 1/2 cup all purpose flour. They came out excellent & will make these again & again!!
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I altered this recipe to suit my husband and myself. I took out the oil and replaced it with applesauce and I didn’t have any wheat bran on hand so I used 1/2 cup whole wheat flour and 1 cup flaxseed meal instead. (We don’t enjoy fish so this is how we get our Omega-3 oils.) Then I replaced the all-purpose flour with whole wheat flour and the muffins came out great. They were flavourful, moist and sweet, but not too sweet. I will definitely make this recipe again. Thank you!!!
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I altered this recipe to suit my husband and myself. I took out the oil and replaced it with applesauce and I didn’t have any wheat bran on hand so I used 1/2 cup whole wheat flour and 1 cup flaxseed meal instead. (We don’t enjoy fish so this is how we get our Omega-3 oils.) Then I replaced the all-purpose flour with whole wheat flour and the muffins came out great. They were flavourful, moist and sweet, but not too sweet. I will definitely make this recipe again. Thank you!!!
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Really good! I used applesauce instead of oil, cut the sugar down to 1/2 cup, and omitted the raisins (hubby no like!). These came out surprisingly moist and sweet! Even my toddler liked them!
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Really good! I used applesauce instead of oil, cut the sugar down to 1/2 cup, and omitted the raisins (hubby no like!). These came out surprisingly moist and sweet! Even my toddler liked them!
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A very tasty muffin! I substituted applesauce for oil, halved the sugar, and used whole wheat flour — they still came out nice and moist. I also plumped the raisins and added 1 tsp. cinnamon for a little added spice. Great with coffee!
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A very tasty muffin! I substituted applesauce for oil, halved the sugar, and used whole wheat flour — they still came out nice and moist. I also plumped the raisins and added 1 tsp. cinnamon for a little added spice. Great with coffee!
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Love these everyone that has tasted these thinks they are great. Wouldn’t change a thing.
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Love these everyone that has tasted these thinks they are great. Wouldn’t change a thing.
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just what i was looking for… very easy, not too sweet, and not too fatty. i added Crasins cran cherries.
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just what i was looking for… very easy, not too sweet, and not too fatty. i added Crasins cran cherries.
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Delicious and easy. Very moist. I used dates instead of raisins and it was fantastic.
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Delicious and easy. Very moist. I used dates instead of raisins and it was fantastic.
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Wonderful flavor and texture… and healthy too! I used splenda instead of sugar and came out great.
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Wonderful flavor and texture… and healthy too! I used splenda instead of sugar and came out great.
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i enjoyed these muffins
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This is the best muffin I have ever made! They turned out great, and there’s no need to feel guilty for eating more than one. What a great healthy recipe, and my kids loved them too. I also found they taste just as good the next day, as they don’t dry out like most other muffins do.
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This is the best muffin I have ever made! They turned out great, and there’s no need to feel guilty for eating more than one. What a great healthy recipe, and my kids loved them too. I also found they taste just as good the next day, as they don’t dry out like most other muffins do.
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Excellent and not too sweet or cake-like. I also added some frozen raspberries. This recipes is absolutely a keeper!!
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Excellent and not too sweet or cake-like. I also added some frozen raspberries. This recipes is absolutely a keeper!!
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These muffins are excellent. I have been looking for a recipe like this forever, I am so glad I found it. My husband loves these muffins for work. They are not too dry like some others. I will definately make these again.
Great!!! -
Excellent!!! It was so moist and just good. I forgot to let the buttermilk and wheatbran stand for 10 minutes and it still turned out great. Also, you can add chocolate chips, kids will love it.
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I substituted the buttermilk with soy milk first of all, and I also used flax seeds (1 Tbsp of flax seeds boiled with 3Tbsp of water until it gets bubbly and pasty) instead of eggs. Turns out this recipe works amazingly as a vegan recipe too!
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5*****!!!!! This is a GREAT recipe! Very easy to make, ingredients can be easily kept on hand (purchase bulk wheat bran at your local produce market – cheap!) and they taste great! i omitted the raisins (eeew) and these muffins were still moist and flavourful. thanks for sharing this one!!!
– PS – if you don’t have buttermilk on hand (who does?) add 1 TBSP white vinegar per one cup of milk and let stand a couple minutes. ta daaa! buttermilk substitute. that’s what i do every time. -
This is one of the best recipes I have tried for bran muffins. Very moist and tasty!
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This is one of the best recipes I have tried for bran muffins. Very moist and tasty!
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This really is an excellent recipe. I used whole wheat flour and chopped up dried figs and it was fabulous. The kids loved it! When nutrition tastes good you know you have a winner.
Update 1-27-05 I use this all the time. I now double the recipe and put the batter into paper muffin liners in the pan and then freeze them. On another day when I don’t have time to make a hot breakfast I just pop them back into the muffin tin straight from the freezer and they take all of 5 minutes longer. You can’t tell the difference. I also use freshly ground wheat flour and that comes out just as good as ever. -
This really is an excellent recipe. I used whole wheat flour and chopped up dried figs and it was fabulous. The kids loved it! When nutrition tastes good you know you have a winner.
Update 1-27-05 I use this all the time. I now double the recipe and put the batter into paper muffin liners in the pan and then freeze them. On another day when I don’t have time to make a hot breakfast I just pop them back into the muffin tin straight from the freezer and they take all of 5 minutes longer. You can’t tell the difference. I also use freshly ground wheat flour and that comes out just as good as ever. -
These are perfect basic bran muffins.
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These are perfect basic bran muffins.
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MMMM SOOO GOOD…i would have never known it was healthy! I changed quite a few things but I think for the better…First I used soy milk, Oat bran instead of wheat bran (not sure if there is a difference), and added blueberries..oh and the best part..I used the streusel topping on on “to die for bluberry muffins” which consisted of Mixing together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. I was shocked at how good these turned out. mmmmm my favorite muffins ever. My boyfriend loved them! Thanks!
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MMMM SOOO GOOD…i would have never known it was healthy! I changed quite a few things but I think for the better…First I used soy milk, Oat bran instead of wheat bran (not sure if there is a difference), and added blueberries..oh and the best part..I used the streusel topping on on “to die for bluberry muffins” which consisted of Mixing together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. I was shocked at how good these turned out. mmmmm my favorite muffins ever. My boyfriend loved them! Thanks!
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Excellent! I used whole wheat flour and made a batch with rasins and one without, both turned out fine. I’ll be making this one again! Thanks
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Excellent! I used whole wheat flour and made a batch with rasins and one without, both turned out fine. I’ll be making this one again! Thanks
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I must agree with the rest of the reviews….these muffins were delicious! They are also very healthy, which is surprising for a muffin that tastes so good. I used baking raisins to add moistness to the muffins, and they came out very tasty! Will definitely make again!
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I must agree with the rest of the reviews….these muffins were delicious! They are also very healthy, which is surprising for a muffin that tastes so good. I used baking raisins to add moistness to the muffins, and they came out very tasty! Will definitely make again!
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Excellent! Wanted a recipe this good for almost 15 years now. I use applesauce instead of oil and wheat flour instead of white. Just as great. THANK YOU FOR THE GREAT RECIPE!
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Excellent! Wanted a recipe this good for almost 15 years now. I use applesauce instead of oil and wheat flour instead of white. Just as great. THANK YOU FOR THE GREAT RECIPE!
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Great recipe! My toddler daughter loves these and they are a great souce of fiber to help keep her “regular”. I especially love the fact that the recipe requires ingredients that I usually have on hand. Some other reviewers have suggested substitutions for the buttermilk (i.e. using regular milk with vinegar), but mine tasted much better when I used real buttermilk.
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These were the best bran muffins. I did make some changes, as suggested my past reviewers. I substituted applesauce instead of oil & added cinnamon. When they were finished it was missing something so I sprinkled McCormick’s Allspice on the top and it was perfect. Next time I will just add the Allspice when mixing ingredients. I will definitely make these again real soon.
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These were the best bran muffins. I did make some changes, as suggested my past reviewers. I substituted applesauce instead of oil & added cinnamon. When they were finished it was missing something so I sprinkled McCormick’s Allspice on the top and it was perfect. Next time I will just add the Allspice when mixing ingredients. I will definitely make these again real soon.
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My 12 year old loves this, as does all her friends. An excellent recipe!
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My 12 year old loves this, as does all her friends. An excellent recipe!
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Rich with lots of bran and brown sugar. Added a dash of cinnamon and tossed chopped dates with the flour mixture so they would not clump. Delicious and hard to eat just one!
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These are truly addicting! I used oat bran instead of wheat bran and added a bit of cinnamon. They turned out soft and moist. I will be making these very often, I’m sure.
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These are truly addicting! I used oat bran instead of wheat bran and added a bit of cinnamon. They turned out soft and moist. I will be making these very often, I’m sure.
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very good. No buttermilk in the house so I used regular milk and still quite yummy!
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very good. No buttermilk in the house so I used regular milk and still quite yummy!
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The reviews say it all…
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The reviews say it all…
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I make these all the time for my weekday morning breakfasts with the following substitutions: soy milk, whole wheat pastry flour, unsweetened applesauce, 3T flax seed & 1T water to replace the egg, 1/3c. brown sugar, and a couple of generous sprinkles of cinnamon. Makes 24 mini muffins.
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I make these all the time for my weekday morning breakfasts with the following substitutions: soy milk, whole wheat pastry flour, unsweetened applesauce, 3T flax seed & 1T water to replace the egg, 1/3c. brown sugar, and a couple of generous sprinkles of cinnamon. Makes 24 mini muffins.
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Delicious! I used applesauce instead of oil and raisin bran cereal. They were so moist! I have been using the whole egg but will probably use egg whites or Egg Beaters next time. I may experiment with soy milk too instead of buttermilk. But as is, these are the best! Thanks for sharing.
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Delicious! I used applesauce instead of oil and raisin bran cereal. They were so moist! I have been using the whole egg but will probably use egg whites or Egg Beaters next time. I may experiment with soy milk too instead of buttermilk. But as is, these are the best! Thanks for sharing.
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Wow! These were the best bran muffins I’ve had. I didnt have buttermilk, so like others I used 2% and a splash of lemon juice. I also had a zuchinni in the fridge, so I grated it and through it in the mix. Thanks for the recipe Janet, I’ll be making these for many mornings to come.
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Wow! These were the best bran muffins I’ve had. I didnt have buttermilk, so like others I used 2% and a splash of lemon juice. I also had a zuchinni in the fridge, so I grated it and through it in the mix. Thanks for the recipe Janet, I’ll be making these for many mornings to come.
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Very good bran muffin recipe, next time I will cut down the sugar and add more raisins in it’s place. I think I will also try cutting out the oil and replacing with a ripe mashed bannana
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Very good bran muffin recipe, next time I will cut down the sugar and add more raisins in it’s place. I think I will also try cutting out the oil and replacing with a ripe mashed bannana
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Not bad, pretty good for fairly low oil content. Vanilla is a nice touch.
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I was impressed with these. My first attempt at making muffins and these actually turned out well. I couldn’t find wheat bran, so I used oat bran instead. I also used powdered buttermilk (reconstituted of course) because I rarely have a use for it. Had I bought fresh, I would have thrown out any that I didn’t use in this recipe.
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I was impressed with these. My first attempt at making muffins and these actually turned out well. I couldn’t find wheat bran, so I used oat bran instead. I also used powdered buttermilk (reconstituted of course) because I rarely have a use for it. Had I bought fresh, I would have thrown out any that I didn’t use in this recipe.
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A very good bran muffin recipe! I loved the fact that the muffins tasted light and moist – not horribly heavy and dry like so many other bran muffins I’ve tried. I increased the raisin amount slightly, because I like muffins chock full of raisins – but I’m sure the regular amount would have been fine.
I’ll definitely be making this recipe again – it made a wonderful grab-and-go snack on busy mornings!
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A very good bran muffin recipe! I loved the fact that the muffins tasted light and moist – not horribly heavy and dry like so many other bran muffins I’ve tried. I increased the raisin amount slightly, because I like muffins chock full of raisins – but I’m sure the regular amount would have been fine.
I’ll definitely be making this recipe again – it made a wonderful grab-and-go snack on busy mornings!
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I never thought I’d say this about bran muffins, but these are delicious. The only substitution I made was unsweetened applesauce instead of oil. Thanks for sharing your recipe, Janet.
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Delicious! I added raisins and blueberries. Even people that won’t eat bran ate these. I used All Bran cereal for 1/2 of the wheat bran. I’ll make these again.
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Delicious! I added raisins and blueberries. Even people that won’t eat bran ate these. I used All Bran cereal for 1/2 of the wheat bran. I’ll make these again.
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Very good muffins. I made just as described, except used whole wheat flour instead. I doubt I will ever use white flour with these as the way they turned out was perfect. Thank you for a very easy, seemingly bulletproof bran muffin recipe.
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Very good muffins. I made just as described, except used whole wheat flour instead. I doubt I will ever use white flour with these as the way they turned out was perfect. Thank you for a very easy, seemingly bulletproof bran muffin recipe.
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Excellent muffins! I substituted one small snack-size container of applesauce for the oil and used whole wheat flour and they turned out perfectly and tasted great….super easy to make!
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Excellent muffins! I substituted one small snack-size container of applesauce for the oil and used whole wheat flour and they turned out perfectly and tasted great….super easy to make!
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I’ve cooked for 35 years and I found these muffins to be absolutely delicious. I added a bit more brown sugar…left out the raisins…used unbleached flour rather than white, and for half of the oil, I subbed applesauce. FABULOUS!
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The moistest, tastiest muffin I have ever eaten & oh soooo easy. I don’t even have to drag out a mixer… just mixes up beautifully with a spatula & a whisk.
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The moistest, tastiest muffin I have ever eaten & oh soooo easy. I don’t even have to drag out a mixer… just mixes up beautifully with a spatula & a whisk.
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These were great, but used the suggestions that others posted. Didn’t have the buttermilk, so added a bit of lemon juice to skim; used all whole wheat flour in place of regular; used all applesauce in place of oil; and added some blueberries with the raisins. These were amazing!
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I thought this was a good bran muffin recipe.
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Wonderful!!! I made this last nite and didn’t eat one till this morning. What a wonderful treat with my coffee. I substituted applesauce for oil, added a couple dashes of cinnamon and allspice, added chopped dates along with the raisins, and next time I make these I’m going to add a few chopped nuts just for some extra “chew” texture. These taste just like what you would get from the bakery.
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Wonderful!!! I made this last nite and didn’t eat one till this morning. What a wonderful treat with my coffee. I substituted applesauce for oil, added a couple dashes of cinnamon and allspice, added chopped dates along with the raisins, and next time I make these I’m going to add a few chopped nuts just for some extra “chew” texture. These taste just like what you would get from the bakery.
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MMMMMMMMMMMMMM!!!!!!!! WOW These are great! I made them tonight and just tried one. I added blueberries which is a good addition. They are sweet and moist, not dry at all!
I will make these again! -
MMMMMMMMMMMMMM!!!!!!!! WOW These are great! I made them tonight and just tried one. I added blueberries which is a good addition. They are sweet and moist, not dry at all!
I will make these again! -
Fabulous, healthy bran muffins. Now part of morning routine. I used whole wheat flour.
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Fabulous, healthy bran muffins. Now part of morning routine. I used whole wheat flour.
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I like when recipes are flexible and this one was just great! I was able to add chopped up prunes, walnuts and coconut flakes without compromising the moisture (I did add 2 tblsp walnut oil just in case). So go ahead and try this one in a variety of flavours!!
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I use this recipe all the time. I substituted 1/3 cup of apple sauce for the vegetable oil, and cut down the sugar to 1/3 cup. If you dont have buttermilk, you can use one cup of milk and one tablespoon of lemon juice (let sit for 5-10 minutes). I’ve added apples and cinnamon; blueberries; and strawberries… very yummy and healthy!
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I use this recipe all the time. I substituted 1/3 cup of apple sauce for the vegetable oil, and cut down the sugar to 1/3 cup. If you dont have buttermilk, you can use one cup of milk and one tablespoon of lemon juice (let sit for 5-10 minutes). I’ve added apples and cinnamon; blueberries; and strawberries… very yummy and healthy!
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Super EZ and quick recipe! I make these all the time and have used Raisin-Bran cereal or 100% All Bran cereal for all or part of the wheat bran. You can add nuts and dates and for those that think bran muffins are a bit dry… try some drained crushed pineapple. These are great little muffins and you can have fun with this recipe! Thanks Janet.
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Super EZ and quick recipe! I make these all the time and have used Raisin-Bran cereal or 100% All Bran cereal for all or part of the wheat bran. You can add nuts and dates and for those that think bran muffins are a bit dry… try some drained crushed pineapple. These are great little muffins and you can have fun with this recipe! Thanks Janet.
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This is a great recipe, very versatile. Like many others, I wanted to make it a bit more “healthy”, so added 1/4 cup ground flax seed, cut down to 1/4 cup brown sugar and added a tablespoon molasses, used whole wheat flour, and cut the oil by one half and added that amount in applesauce. Raisins make it sweet enough for me! I’ve found that the muffins do not rise very high (maybe because the ingredients are heavier), but are still mounded. Will add some wheat germ in future too. A delicious, wholesome muffin!
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Family really loves these. Nice and moist. Great starter for adding lots of extras.
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Family really loves these. Nice and moist. Great starter for adding lots of extras.
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These turned out delicious! I substituted dried cranberries for the raisons and they were mega-yummy. Texture was perfect. Thanks!
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These turned out delicious! I substituted dried cranberries for the raisons and they were mega-yummy. Texture was perfect. Thanks!
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I followed this recipe to a tee, but found the muffins to be a too dry & gritty for my tastes. Granted, I know they’re bran muffins — not meant to taste like chocolate cake. But I’ve certainly had better ones.
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These were good, but probably nothing I will crave, though. I would probably make them with applesauce instead of oil next time to make them a little healthier. Otherwise, a decent bran muffin!
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These were good, but probably nothing I will crave, though. I would probably make them with applesauce instead of oil next time to make them a little healthier. Otherwise, a decent bran muffin!
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We love these muffins! I use half whole wheat and half white flour, and add chopped apple instead of raisins. I took them to work recently and a bunch of people asked for the recipe. Great recipe!
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We love these muffins! I use half whole wheat and half white flour, and add chopped apple instead of raisins. I took them to work recently and a bunch of people asked for the recipe. Great recipe!
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My muffins turned out a little heavy and I would have prefered them a little sweeter. I did add 1 tbs. of honey to the batter when mixing, but still would have liked it sweeter.
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My muffins turned out a little heavy and I would have prefered them a little sweeter. I did add 1 tbs. of honey to the batter when mixing, but still would have liked it sweeter.
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These were delicious. I substitued the vegtable oil for butter, and added more sultanas as my fiance loves them! Thanks.
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These were delicious. I substitued the vegtable oil for butter, and added more sultanas as my fiance loves them! Thanks.
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Loved it! I followed the recipe exactly, and it turned out perfect.
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Loved it! I followed the recipe exactly, and it turned out perfect.
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I make this recipe a lot and they always disappear quickly. I use bran cereal and soak it as directed. I also cut the sugar back to about 1/2 cup and substitute applesauce for the oil.
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They taste good for bran muffins, but one must remember that they ARE bran muffins and not cake. I used a mixture of grape nuts and oatmeal along with dried cranberries and I think they turned out pretty darn good.
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They taste good for bran muffins, but one must remember that they ARE bran muffins and not cake. I used a mixture of grape nuts and oatmeal along with dried cranberries and I think they turned out pretty darn good.
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Did the applesauce substitute, and they were perfect! Also made as a loaf: 350 oven for 45 min.
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Did the applesauce substitute, and they were perfect! Also made as a loaf: 350 oven for 45 min.
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Followed the recipe as published. Good flavor (not too sweet) but I’ve had moister bran muffins. I will make them again but I still might search for one I like better (or a way to tweak this one).
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Followed the recipe as published. Good flavor (not too sweet) but I’ve had moister bran muffins. I will make them again but I still might search for one I like better (or a way to tweak this one).
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Delicious moist muffins! Thank you!
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Delicious moist muffins! Thank you!
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These are wonderful! I’ve made them twice; once with raisens and once without. Both times, very moist, tender, great muffins!
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These are wonderful! I’ve made them twice; once with raisens and once without. Both times, very moist, tender, great muffins!
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