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
Was not convinced the kids would approve but they loved them!
Looking forward to making these bran muffins. Husband is on “kidney-friendly” diet and I’ve found it difficult to find tasty kidney friendly recipes! Will comment again, after preparing these muffins! Thanks!
I absolutely love these muffins. So easy to make and all great ingredients! Thank you!
These were delicious! I especially liked them with maple syrup as the sweetener. I couldn’t find wheat bran easily so I substituted Uncle Sam cereal, and it added a nice crunchy texture.
I made these with oat bran, a combination of white whole wheat and all-purpose flours, 1/4 cup molasses and 1/4 cup brown rice syrup. They are moist and delicious!
Excellent- what a treat! Mine took like 6 mins longer to bake. I used almond oil instead of coconut oil, and maple syrup instead of honey. Added 1 cup fresh blueberries. This is the best muffin I have made in a long while- THANK YOU for sharing your recipe!
I experimented w/diff ingredients but used your ingredient sizes & directions & they are moist & big & delicious.
Just made these last night. First, the aroma is out of this world. My kitchen smelled a-mazing!
Waited until breakfast to give them a try and this is hands down the best muffin I’ve ever made. Had to use butter and 2%milk only bc that’s what I had in the house. Tossed in some pecans.
12/10 would recommend!
This looks delicious (as all your recipes are!), but I’m sensitive to wheat. Would oat bran work instead of wheat bran?
Hi Kaye, we’re sure that would work, but we haven’t tested it to know the exact results. Let us know if you try it!
Have made these twice now. I use 1/4 cup pure maple syrup and 1/4 cup pure honey and added some molasses to them. Best bran muffin receipe ever, will be making my 3rd batch this week and going to try your bananna pecan muffin recipe as well.
I would like to make a chocolate bran muffin, Sally. How can I add cocoa powder?
Thanks
We haven’t tested a chocolate bran muffin, Alison! Let us know if you do.
Second time making in a two week period. Delicious and doesn’t affect my acid reflux
I have made these twice in the last week. I made them into jumbo muffins, while it doesn’t give you as big a muffin, like a regular jumbo one would be, its still delicious and filling. Although my batter was a little on the looser side, not sure why. I weighed all dry ingredients. It comes together fairly quickly. And baked them for about 24 minutes. This is definitely a keeper.
Ok I love this, but it was dry. Did I overbake? I didn’t think I did!
Hi Mary, Be very careful not to over-bake the muffins (always keep an eye on them!) and make sure not to pack in dry ingredients when measuring, use the spoon and level method (or use a kitchen scale). These are the most common causes of dry muffins!
These look so yummy! I’m so excited to try them. Can you store them on the counter for a couple days then transfer them into the fridge for another week? Or once they completely cool do you transfer them to the fridge same day? I love room temperature muffins so I want to pro-long the fridge as much as possible. Thank you so much!
Hi Emmaline, that should be fine!
I am so happy to find a bran muffin recipe that isn’t overly sweet. The texture is great and I can imagine using it as a base recipe and modifying the additions. I used one cup whole wheat and half a cup of white flour, avocado oil, maple syrup, a cup.of 1% milk and a whole cup of raisins. Thanks for a great recipe!
Great recipe! Made these for my friend who LOVES bran muffins. Great texture. Easy recipe.
I love all your recipes and I’mm super excited to try this one. Question: would adding chia seeds for added fiber absorb too much of the liquid?
Hi Jessica, a teaspoon or two of chia seeds should be just fine here. We also use chia seeds in this recipe for quinoa crunch snack bars, if you’re interested!
Will you do a savoury muffin sometime? Like with cheese, veggies or corn or something. Also savoury crepes. I’m curious and also I only bake from your recipes so I feel like I have got to find out.
Hi Lara, I love this suggestion. Right now, the only savory muffin I have is this jalapeño cornbread muffin recipe. You could also try this savory quick bread and turn it into muffins. See recipe Note for muffin directions.
Will any additional modification be needed if I leave out the raisins? I just don’t care for them.
Hi Darrin, feel free to omit the raisins or swap with another favorite add-in. No additional changes needed.
Love your recipes! But here I think you meant to say refined. If you don’t want a coconut flavor, oil must be “refined”. It currently reads: “Coconut Oil: This is one of my favorite ingredients in baking. To avoid a coconut-y flavor, look for one that’s labeled “unrefined.” If you don’t have coconut oil, use vegetable oil, avocado oil, or melted butter instead.”
Hi Kari, that’s correct. Thank you so much!
I’d say these muffins were perfect! I happened to have all the ingredients on hand, so followed the recipe exactly as written. They rose nicely, and had great texture and flavour.
My 4 kids (1y-6y) loved this recipe! They were gone in 2 days, would’ve been less , but I made them stop eating them
I didn’t have applesauce and substituted pumpkin puree, I also did not have coconut oil and used avocado oil. I replaced the non-dairy milk with regular whole milk as well. I was worried about it tasting pumpkin flavor, but I couldn’t even taste the pumpkin!
Excellent recipe! I added walnuts.
I replaced coconut oil with olive oil, took out the applesauce and pure vanilla extract and blueberries instead of raisins, I DEFINITELY recommend it. Delicious!!! Thank-you Sally!
Hi! I followed this recipe exactly and it was much runnier when it was all mixed together – even with the raisins. Did you do anything different for this video and photos? thanks for letting me know!
Hi Lynne! The recipe isn’t any different. The batter will thicken up a bit as it sits and the bran absorbs some of the liquid. How did they bake?
Hi Trini, they did bake up nicely – they actually had a higher crown than your photo, and they didnt look as dense as your photo. everyone I gave them to really liked them! They were soft inside too. For me they were a little heavy (I think not being used to the whole wheat flour and the bran. I think next time I will try whole wheat pastry flour with the bran. Do you think that will lighten them up a little?
Love this recipe!! They are so yummy and healthy, one question is the calorie count for the regular size muffin or for the mini muffin?
Hi Kristin, we’re so glad you enjoyed these! The nutrition information is for one standard-sized muffin.
As an FYI, coconut oil, surprisingly, is not heart healthy – it is a saturated fat. After my husband had a heart attack years ago, the cardiologist sent him to heart rehab, which included working with the hospital’s nutritionist. The 3 worst oils are hydrogenated or partially hydrogenated oil, palm oil and coconut oil. Olive, avocado, and sunflower oils are much healthier.
This is a delicious recipe! I used AP flour by accident and it still turned out great. I also subbed molasses for the honey bc I love the flavour, and added currants! So good.
I also subbed Greek yogurt for the applesauce as that’s what I had on hand!