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
So good! I added chopped toasted pecans with the raisins. Otherwise I made it just as written and they are GREAT. I appreciate that I have never tried a recipe from this site that didn’t work as stated! Thank you for great recipes.
I measured 1.5 cup whole wheat flour and then weighed it and got 58 g? Is the weight correct, am I doing something wrong?
Hi Betty, it sounds like your flour was under measured. We measure 1 and 1/2 cups of whole wheat flour as 195g.
These turned out great! I was looking for a healthy and delicious bran muffin to add an extra bit of fiber to my husband’s diet. I used pureed banana as a sub for the apple sauce. I subbed craisins for raisins and added half the amount so that I could add in some chopped pecans. I ran into a bit of confusion with the wheat bran. 52 grams was only about half a cup for me. I initially just added the amount that equaled 52 grams for me, but the batter was a bit too soupy. I went ahead and added about another half cup and they turned out great. Just the right amount of sweetness.
April 11th, 2024
I made these muffins a week ago and they were gone before I could blink LOL! So I’m making another batch today, maybe I’ll get a couple this time before my husband and son eat them all. These are definitely going to be a regular baking recipe for our family. Thanks for this awesome recipe.
It’s not easy to find a good bran muffin anymore. None in the stores. None in the diners. I decided to try making my own. I’m so happy that I found this recipe. It’s quick and easy and tastes so delicious. Nice and moist. Thanks for sharing. I’m about to try some of your other muffin recipes
. I’ve already tried a few of your other muffin recipes and can’t wait to try this one. I’ve always been a great cook but terrible baker till now. Now I bake like a boss! Thank you
Hope you love these bran muffins, Kimmy!
Would these still keep for a few days at room temperature if Greek yogurt was substituted for the egg and applesauce?
That shouldn’t be a problem!
How should I change baking time/temp for large muffins? (A tin of six large muffins?)
Hi KariAnn, you can reference our jumbo blueberry muffins as a guide to baking jumbo muffins.
Can this recipe be baked in small, stainless steel bread loaf pans without paper liners in place of the muffin pans? If so, how would I change the oven temperature and bake time?
Hi Barbara, yes, you can bake these in mini loaf pans. We’re unsure of the exact bake time as it will vary depending on the exact size. Same temperature, though. Keep a close eye on them and use a toothpick to test for doneness.
I used this recipe replacing flour & bran with oat flour and oat bran added chopped walnuts and blueberries.
Can I use Oat Bran instead of wheat bran in this recipe? Looking for oat bran recipes to lower cholesterol. Thank you.
We haven’t tested it, but many readers have reported they did and the muffins turned out great! Let us know if you give it a try.
Best. Bran. Muffin. Ever.
Ingredients (honey, coconut oil) are pricy but worth investment. I didn’t have applesauce so smashed banana and threw that in. Absolutely obsessed with this recipe – thank you!
How many muffins does this recipe yield in full-size muffins, and, alternatively, in mini-muffins?
Hi Stan, this recipe yields 12 regular sized muffins. We’re unsure how many mini muffins it would make – see recipe Notes for mini muffin baking instructions.
I love a good bran muffin and this recipe is it! I added chopped apple this time and it added a heightened level of “moist” to this great recipe. From now on this will be om add-in. Thanks for a great healthy muffin recipe!
As per instructions, they were pretty good if a touch bland even with golden raisins. I then replaced the wheat bran with 100% oat bran (no fillers or other additions – aka not a regular cereal), added a generous amount of blueberries (slightly more then 2/3 cup), and sprinkled pecans on top prior to cooking my 2nd batch – these muffins are out of this world!
Can I replace the eggs for a flax egg or something else? Been trying to find a bran muffin recipe but we don’t eat eggs.
Hi Sarah, we haven’t tested it with a flax egg, but some readers have reported success using one. If you give it a try, please let us know how the muffins turn out!
Hello! I ended up finally making this recipe. Was caught up making some of your yummy oat bars. I ended up buying Bob’s Red Mill Egg Replacer to try and it turned out PERFECT! I followed the recipe exactly but had to use some of the subs, like maple syrup instead of the honey and melted butter instead of the coconut oil. I made 2 batches of this recipe but each was slightly different in what I used. First batch was as I described and more specifically I used the wheat flour. The Second batch I used Non Bleached All Purpose Flour instead of the wheat flour, I added extra vanilla and raisins (We are big lovers of raisins). Both resulted in EXTREMELY MOIST muffins! I was very impressed and so thankful they were not dry. Thank you so much for another great recipe! Hopefully this helps someone who is looking to bake these with no eggs 🙂
Great recipe! I added 1 cup of fresh blueberries and 1/4 cup hemp hearts and they turned out fluffy, moist, and delicious
Thanks for the recipe, Sally! Can I add bananas to this or substitute it with one of the ingredients?
Hi Sarah, mashed banana is a great replacement for the applesauce! Enjoy.
The muffins still taste great but they didn’t rise. What did we do wrong? Followed everything in the recipe.
Hi Lynne, are your baking powder and baking soda fresh? We find they start to lose their effectiveness after about 3 months, even if not technically expired. Be careful not to overmix the batter, as it can cause the muffins to bake up a bit squat and dense. Thank you for giving these a try—we hope you enjoyed them!
These were really good! Big fan of your page. These remind me of the Great Harvest Bread Company Bran Muffins with blueberries but better. What would the bake time be if they I wanted to make the larger muffins?
Hi Blue, you can reference our jumbo blueberry muffins as a guide to baking jumbo muffins.
This recipe turned out perfectly, as all your recipes do. Great taste! If I am looking to bake, I go to your recipes first! I love using the coconut oil as the muffins have a nice flavour to them. Also I prefer using either maple syrup/honey as a sweetener (again for the flavor and it’s just “more yummy” than regular sugar) so your recipes turn out tasty treats. Thank you!
On first bite husband said wow and I agree. Delicious and so moist!
I enjoyed these. I used Bob’s Red Mill 10 grain cereal and it worked well. (it’s what I had and wanted to use it up) The ten-grain may have changed the texture a bit. I will be making these again for sure. I think I will try and add a scant 1/4 cup of molasses next time for that dark color I’m looking for in a bran muffin. and we’ll see how it goes.
I can’t wait to make! Thank you for these heathy baking recipes! I’ve been waiting for you to do this.:) yay
Would buttermilk be ok as a replacement for the milk? I’m struggling to find a moist bran muffin.
Hi Meri, Yes! Any type of milk—dairy or nondairy—that you prefer, or buttermilk.
Can I use mashed bananas in place of applesauce in the healthy bran muffin recipe
I’m excited to try this recipe but was wondering if I could use plain greek yogurt and, if so, what I would swap out for it. Thanks!
Hi Holly! Pain greek yogurt may work in the place of the applesauce. Let us know if you give it a try!
I make these every week for months now. It’s such a fantastic recipe
Hey there I have Shiloh Coarse wheat bran, I assume I can user it the same way? Also I have prunes no raisins, I will cut them up, I also would like to use some molasses and brown sugar but not omit the apple sauce, any way I should do this? Can not wait to try this.
Hi Pam, we haven’t tested this recipe with that exact wheat bran, but it should work out the same. Yes, you can chop the prunes, and you could try swapping the honey/maple syrup for a combination of brown sugar and a bit of molasses. We haven’t tested this, so we’re unsure of the results, but that’s where we would start. Let us know what you try!
I added dark chocolate, dried cherries, shredded carrots, and sliced almonds! They are like little meals..topped with honey butter ❣️