Thrilled to share this 30-minute recipe for healthy bran muffins with you! Made without refined sugar and positively packed with dietary fiber, these wholesome bran muffins are a tasty AND nutritious treat. Dairy free, no mixer required, and the add-ins are up to you!
One reader, LT, commented: “Great recipe! I added 1 cup of fresh blueberries and 1/4 cup of hemp hearts, and they turned out fluffy, moist, and delicious. ★★★★★”
Another reader, Cynthia, commented: “I love a good bran muffin and this recipe is it! I added chopped apple this time, and it added a heightened level of moistness to this great recipe. From now on, this will be my add-in. Thanks for a great healthy muffin recipe! ★★★★★“
What do you think of when you think of “bran muffins”? Healthy but tasteless? Nutritious but dry? Well, I set out to change the humble bran muffin’s reputation, so get ready to rethink your preconceived notions. Because these healthy bran muffins are flavorful, moist, and anything but bland!
A few test batches later and we have ourselves a perfectly delicious, healthful, not-overly-sweet bran muffin that adults AND kids enjoy. I had a 2-year-old, 5-year-old, 6-year-old, 9-year-old, teenager, plus adult taste testers here… approval all around. 😉
Here’s Why You’ll Love These Healthy Bran Muffins
- Wholesome and nutritious
- Slightly sweet, cinnamon-spiced, nutty flavor
- Packed with insoluble dietary fiber
- Hearty but NOT dry, just like these applesauce muffins
- Sweetened with honey—no refined sugar
- Dairy-free baking recipe if using a dairy-free milk
- No mixer required
- Healthy grab-and-go breakfast or anytime snack
- Freeze well
- Add-ins are up to you: raisins, nuts, blueberries… choose your favorite
Recipe Testing for Bran Muffin Success
I adapted this recipe from my morning glory muffins and blueberry oatmeal muffins, two of the most popular healthier muffin recipes on my site. The recipe went through 3 rounds of testing:
- The first test batch I made was too wet—not enough whole wheat flour, so they tasted a little greasy.
- For the second batch, I left out the applesauce and let the batter sit for about 15 minutes before baking, so the bran could soak up some of the liquid. This made the batter really thick, but then the muffins tasted too dry. Better to bake the batter right away.
- My third try was the “just right” Goldilocks-approved batch of bran muffins, which is the recipe I’m sharing with you today.
What Is Wheat Bran?
The bran is the protective outer layer, or shell, of the wheat kernel, which is stripped away during the milling process. But it’s actually super rich in insoluble fiber and other nutrients, and has a lightly sweet, nutty flavor. What’s not to like about this superfood?!
What Type of Wheat Bran Should I Use?
A lot of bran muffin recipes call for bran cereal, but we are just using straight-up wheat bran here, so there are no added ingredients from the cereal.
I usually find wheat bran in the cereal aisle near the oats, or you can buy it online. I like Bob’s Red Mill brand (not working with them, just genuinely like their products). No need to soak it or sift it or anything before using, just add it as a dry ingredient.
A couple questions & answers:
- Can I Use Bran Cereal Instead? I recommend using wheat bran for these muffins, but I know some recipes call for grinding bran cereal (either flakes or strands, such as All-Bran or Fiber One) into crumbs to use in place of wheat bran. I haven’t tested it myself with this recipe. Keep in mind that most bran cereals include sugar.
- What if I Can’t Find Wheat Bran? If you’re unable to find wheat bran at your local store or purchase it online, you can try these blueberry oatmeal muffins or chocolate chip baked oatmeal cups instead. The recipe is similar, and you can choose any add-ins you prefer instead of blueberries (such as raisins).
- Can I Make These Gluten Free? You can’t without completely changing the recipe. I recommend my blueberry almond muffins instead.
All the Ingredients You Need:
- Whole Wheat Flour: I love using whole wheat flour in baking when I can. It can dry out baked goods, so it’s important to pay attention to the ratio of wet ingredients to balance it out. I use it in these peanut butter banana muffins, too!
- Baking Soda + Baking Powder: These leaveners help the muffins rise up tall. I usually use 1 teaspoon each in most muffin recipes, but that proved to be too much baking soda (it left a little bit of an aftertaste). So, use 1 teaspoon baking powder and 1/2 teaspoon soda here.
- Salt: Flavor enhancer.
- Cinnamon: A favorite ingredient in many muffin recipes!
- Egg: The egg helps to bind the ingredients together. If you’d like to make these muffins vegan, swap the egg for your favorite baking egg substitute.
- Honey: Likewise, you can swap the honey for maple syrup to make these muffins vegan.
- Coconut Oil: This is one of my favorite ingredients in baking. To avoid a coconut-y flavor, look for one that’s labeled “refined.” If you don’t have coconut oil, use vegetable oil, avocado oil, or melted butter instead.
- Applesauce: Unsweetened, smooth applesauce takes the place of more oil. If you don’t have applesauce, mashed banana is a great replacement.
- Vanilla Extract: Baked goods’ favorite flavor enhancer (shh, don’t tell the salt).
- Nondairy Milk: I tested this recipe with plain (unsweetened) almond milk, but you can use oat milk or your preferred type of nondairy milk. You could also use regular dairy milk or buttermilk.
- Optional Add-ins: I used raisins in the pictured muffins, but you can certainly leave the bran muffins plain or fill with fresh, frozen, or dried blueberries; dried cranberries; chopped nuts; apples; etc.
How to Make Your Bran Muffins
Making these bran muffins is as simple as combining the dry ingredients in 1 bowl, combining the wet ingredients in another bowl, then whisking them together and folding in your raisins or other add-ins. Honestly couldn’t be easier—even simpler than whipping up a batch of zucchini muffins.
*Success Tip: The batter will quickly start to thicken up as the wheat bran absorbs the liquid—think instant oatmeal, or bran flake cereal absorbing milk the longer it’s left in your bowl. Scoop the batter into your lined muffin pan as soon as all your ingredients are combined, and bake.
Always appreciate quick, uncomplicated prep work for breakfast recipes.
Enjoy the baked muffins warm and feel free to swipe a pat of butter on each, or apple butter, or my favorite honey butter. So satisfying!
For even more inspiration, see my complete list of 30+ healthy breakfast recipes.
Print
Healthy Bran Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
Flavorful, wholesome, and tender, these bran muffins are an easy and quick healthy baking staple. Make sure you’re using pure wheat bran, not bran cereal. Use your favorite add-ins, or leave the muffins plain. See Notes for freezing instructions and mini muffin instructions.
Ingredients
- 1 and 1/2 cups (195g) whole wheat flour (spooned & leveled)
- 1 cup (52g) wheat bran
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 large egg, at room temperature
- 1/2 cup (170g) honey or pure maple syrup
- 1/3 cup (75g) coconut oil, melted
- 1/3 cup (80g) unsweetened applesauce, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) nondairy milk* (or dairy milk), at room temperature
- 2/3 cup (about 100g) raisins*
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use muffin liners.
- Whisk the flour, wheat bran, baking powder, baking soda, salt, and cinnamon together in a large bowl until combined. Set aside.
- Whisk the egg, honey, melted coconut oil, applesauce, vanilla, and milk together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, and whisk to combine. Switch to a rubber spatula or wooden spoon and fold in the raisins (or other add-ins).
- Spoon the batter evenly into liners, filling them all the way to the top. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 14–15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Muffins stay fresh covered at room temperature for a few days, then transfer to the refrigerator for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Special Tools (affiliate links): 12-Count Muffin Pan | Glass Mixing Bowls | Whisk | Muffin Liners | Cooling Rack
- Whole Wheat Flour: Feel free to replace with all-purpose flour, or use a mix of both all-purpose and whole wheat.
- Wheat Bran: I usually find wheat bran in the cereal aisle near the oats, or you can buy it online. I like Bob’s Red Mill brand (not working with them, just genuinely like their products). No need to soak it or sift it or anything before using, just add it as a dry ingredient. If you’re unable to find wheat bran at your local store or purchase it online, you can try these blueberry oatmeal muffins instead. The recipe is similar, and you can choose any add-ins you prefer instead of blueberries (such as raisins).
- Can I Use Bran Cereal Instead? I recommend using wheat bran for these muffins, but I know some recipes call for grinding bran cereal (either flakes or strands, such as All-Bran or Fiber One) into crumbs to use in place of wheat bran. I haven’t tested it myself with this recipe. Keep in mind most bran cereals include sugar.
- Coconut Oil: If you don’t have coconut oil, use the same amount of vegetable oil, avocado oil, or melted butter instead.
- Applesauce: If you don’t have applesauce, mashed banana is a great replacement.
- Milk: I use plain (unsweetened) almond milk, but you can use any type of milk—dairy or nondairy—that you prefer, or buttermilk. Nutrition information calculated using plain unsweetened almond milk.
- Raisins/Add-ins: You can use 2/3 cup of any add-ins you prefer instead of raisins, such as dried cranberries, chopped walnuts or pecans, fresh or dried blueberries, or peeled and finely chopped apples, or leave the muffins plain. If using apples, I usually use closer to 1 cup. Nutrition information calculated using raisins.
- Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower-temperature bake time. This trick makes beautiful bakery-style muffins every time.
- Mini Muffins: If making these in a mini muffin pan, bake 12–13 minutes total at 350°F (177°C) the whole time.
- Nutrition Information Per 1 Muffin: Calories (191), Total Fat (7.3g), Sodium (174mg), Carbohydrates (31g), Dietary Fiber (4.2g), Sugar (14g), Protein (3.7g)
Nutrition
- Serving Size: 1 muffin
- Calories: 191
- Sugar: 14.1 g
- Sodium: 174.7 mg
- Fat: 7.3 g
- Carbohydrates: 31.4 g
- Fiber: 4.2 g
- Protein: 3.7 g
- Cholesterol: 15.5 mg
Reader Comments and Reviews
Flawless good for you muffin! I love to add dried cherries and blueberries. I make them in a double batch!
Oh…and I use buttermilk and sun gluten free flour and almond meal, in equal parts. 🙂
I don’t often bake without some kind of sugar so this recipe was a nice change. I didn’t have any coconut oil so had to substitute with grape seed oil and I used alfalfa buckwheat honey to get that extra caramel rich flavour. I prefer lots of raisins so I used 1 cup instead of 2/3rds – just a personal preference. The baking method of using a high temperature of 425 degrees for the first 5 minutes and then reducing to 350 degrees for the balance is how I bake my butter tarts. This was the advice my mom gave me a long time ago and I find it works really well. The muffins were delicious and healthy. I will definitely be making these again and again! Thanks Sally!!
So glad you enjoyed these. Thanks for trying them!
Great, easy healthier muffin. We used maple syrup, pecans, and frozen raspberries, and they were a hit. Love the higher fiber in these.
Perfect bran muffins! Sally nailed it again.
Delicious and moist. I used maple syrup. Will definitely make again.
Do you think I could Substitute Greek yogurt for the coconut oil?
Hi Lorrie, we don’t recommend it. If you don’t have coconut oil, use the same amount of vegetable oil, avocado oil, or melted butter instead.
Hi Sally, can I use shredded apple instead of milk? Thanks!
I couldn’t find wheat bran so I used oat bran instead (Bob’s Red Mill brand). I didn’t change anything else and WOW are these great! Perfect texture, warm wholesome flavor, not too sweet. Can’t wait to have some for breakfast with butter!
Amazing recipe… they turned out great, I left out the raisins but added Blueberries, delicious!
For anyone asking about making this in a loaf pan: I baked mine @ 350 F in a 9×5 pan for 30 min + 20 + 3 min total, checking internal temp each time. I took it out at 195.
This is a really yummy recipe!! I had currants to use from Christmas, so I soaked them in some orange juice and added the zest of two oranges. When I drained the currants I had about 20 ml of juice left, so I added soy milk to that for the total liquid. I used the maple syrup and coconut oil. So, the only things I really changed were soaking the currants and using orange zest. (this is a miracle for me, haha!)
Thanks for such great recipes, Sally & team!! You are my GO TO for baking! Thanks, also, to all the people who write reviews and ask questions! It helps a lot!
Turns out great! No wheat bran in house so I used milled flax seed. Awesome
These were incredible! My husband and I ate these faster then I would like to admit. I used maple syrup and omitted the raisins. Definitely will be making again! Thank you again, Sally for another incredible recipe!
These are delicious muffins. Very easy to mix together and they have a nice hearty and healthy texture. In a good way! I really liked them with the raisins and when I make them again I will try with fresh blueberries. Great recipe!
Hi Sally, can I replace the wheat bran with wheat germ?
Hi JoAnne, I’ve only used wheat bran in this recipe and haven’t had the chance to try wheat germ. Let me know if you test it.
Hi Sally. I made these muffins using wheat germ to replace wheat bran. I can’t compare the two but the muffins came out moist and delicious. I also replaced the raisins with dried cherries. Love all your recipes!
Loved the flavor of these. We used dried blueberries. They are a new favorite!
I’ve just made Sally’s Bran Muffins and they are wonderful. A lot of bran muffins are dry, IMO, but these are soft and moist. I chose to use the maple syrup and avocado oil. And, for those who might wonder if these can be made gluten free, I have good news! I subbed the flour with KIng Arthur’s GF flour and they’re perfect. Thank you, Sally, for providing us with the best recipes!!
Just a comment after reading about subbing King Arthur GF flour to make these gluten free. The wheat bran would also have to be subbed out as it would NOT be gluten free, so wondering what was used to replace that? Wondering about ground flax seed? I would be interested to know, as my husband and daughters are celiac. Thank you! Lola
Looking forward to trying this recipe!! I absolutely LOVE your recipes, Sally!! I tell everyone about your site your recipes and easy to follow, I love the way you write them out with the tips included and the added modifications when you revisit a recipe. Your sugar cookies and gingerbread cookies are 2 of my favorite Christmas recipes. Thank you!! I’m waiting on my wheat bran to be delivered and these will be in the oven in no time!
The only whole wheat flour I have in the house is whole-wheat pastry flour. Will this work for these bran muffins?
Absolutely. You’ll want to use the same amount, no other changes necessary here.
One of the few Sally’s Baking Addiction recipes that hasn’t met my expectations. They were good, but not nearly enough bran! They were more like regular muffins with added bran than proper bran muffins. I’ve since looked at other recipes and found that the ratio of wheat bran to regular flour is usually 1:1?
Hi Erin, are the recipes you are seeing using bran cereal or actual wheat bran? I found this ratio to work best here, and I’m sorry you were disappointed. Feel free to replace some flour with wheat bran if you’d like to test it out.
There were some with bran cereal, but others that specified wheat bran in a much higher ratio. To each his own? If I’m brave enough to blaze my own trail, I will certainly report back!
Hi Erin. Just wondering if you have found an amazing whole wheat bran muffin yet.
If I made these with a flax egg, do you think they would still rise ok? My daughter is allergic to eggs. Thank you!
Hi Jasmine, it shouldn’t be a problem. Flax egg is usually great in quick breads and muffins, especially if there is only 1 egg.
I made these tonight and they were delicious! I made as directed but used raisins and chopped walnuts. I will definitely make again.
I only have white whole wheat flour in my house — do you think there would be too much of a difference, or should I get some regular whole wheat?
You can absolutely use white whole wheat flour here. No changes necessary.
So glad you have a bran muffin recipe now. I made some duds a while back based on another recipe. What oven temp/time would you suggest to make this into a loaf?
Hi Lisa! 350°F (177°C), and I’m unsure about the bake time. Use a toothpick to test for doneness, when it comes out clean, the loaf is done.
Thanks Sally for this recipe, most recipes call for the cereal type bran and to me that isn’t real BRAN. This recipe sounds just like what I’ve been searching for. I’m hoping, if I can manage, will try making today.
These look amazing, how can they be made with sourdough, please?
Hi Elisa, I’m unsure; I haven’t tested it.
I have been wanting a good bran muffin for a while now. Excited to try these out! The popularity of these seemed to vanish. I used to be able to find bran muffin mixes in the grocery store, and now there are none. Sun Maid Raisin made a really good box mix. Scratch is better, just takes a little bit more time 🙂 I have a recipe I use sometimes, but requires a lot of ingredients, and it just hasn’t hit the spot for me.
We would love to hear how this recipe goes for you, Erin!
They are delicious but only got 11.
I have not been able to make them yet. Unable to find wheat bran in the stores. Have ordered it and should arrive next week . Fresh market came closest with a place for it, but they were out. Whole foods had nothing. Only a bunch of different types of flours.
Could these be made in mini muffin tins?
If so, what is the adjustment on time?
Thank you
Hi Mary, If making these in a mini muffin pan, bake 12–13 minutes total at 350°F (177°C) the whole time.
I baked half of the recipe plain and the other half with blueberries. Both were quite yummy. I will use this recipe again.
I am thinking of making these for my grandson, he is 10 months old. I’m not sure if the raisins
would be hard for him to chew..maybe chopped smaller? I’m not sure if apples would be softer.
Wondering your thoughts :0)
Maybe you could shred the apple? I would then use less than the 1 cup of them that Sally calls for..
hi Sally, thanks so much for this recipe, I’m excited to make and freeze them for my husband to take to work. If we wanted to use granulated or brown sugar, do you think the recipe would work with the same amount as the honey/maple syrup or would there not be enough liquid? Sometimes I don’t have enough honey or maple syrup on hand to bake with. thank you!
Hi Amber, you would likely need to adjust the liquid ingredients so there’s still enough moisture. You can certainly try to use 1/2 cup of brown sugar (that’s what I would choose), but you may want to slightly increase the oil or applesauce.
These look excellent! My doc has told me to limit coconut oil / butter for cholesterol reasons – do you think avocado oil or olive oil would taste weird in these?
Shouldn’t be an issue!
Can I use oat bran in lieu of wheat bran?
I’m sure that would work, but I haven’t tested it to know the exact results. Let me know if you try it!
I tried it (oat bran instead of wheat bran), used honey as the sweetener and omitted raisins, and they turned out GREAT!