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
Excellent muffin! Will definitely make again. Nice and moist and flavorful. Love how easy there were to make and that they are healthy! Thanks for another great recipe.
Hi again. I wish I could save this recipe but although I am a subscriber, I don’t seem to have the ability to “heart” recipes anymore. Have you changed your website somehow? I’d appreciate an assist!
Hi Sue, You can save any recipe from the recipe card, or click on the heart icon on the lower right-hand corner of the page. You can find your saved favorites by clicking on the saved tag next to the heart, or click the magnifying glass at the upper right hand of the page.
I really loved making these. I didn’t have wheat bran, so I used oat bran. I only had a little wheat flour left in my pantry so I supplemented with regular white flour. Still turned out great! They raised really high – like bakery muffins. Thank you for another pro recipe!
I just made this recipe for bran muffins this morning. Absolutely delicious! I followed the instructions using whole grain flour & the mashed banana since I didn’t have any applesauce. Sally’s recipes are always spot on!! I use 99 % off her cookie recipes at Christmas time &have never had one bad experience. I know she does all the testing before printing & that’s why you can’t go wrong. Her recipes are fantastic!! Thanks you Sally!!-
Thank you so much, Linda!
I didn’t have applesauce so I used plain yogurt and they turned out great! I also added chopped apple. They are very soft and moist..
Hi, i grind my own wheat flour and sometimes sift it after grinding. Could I use that wheat bran?
Hi Melody, We have never tried this recipe with freshly ground wheat flour but let us know if you give it a try. Just keep in mind that sometimes it can absorb more liquid than store bought whole wheat flour, so we are unsure if you would need to make any adjustments.
I made this exactly as printed. The muffins are light with a beautiful top.
They taste good need a bit more flavor. I may increase the spice next time.
This recipe looks delicious! Have you ever tried a gf version? 🙂
Hi Amy, we haven’t, sorry we can’t help more. Let us know if you try anything!
Coconut oil is a saturated fat like butter, and not inherently healthier; there is no benefit to non-dairy milks unless it hha been highly fortified to be somewhat equal to dairy milk. Soy is good. Healthier oil choices than coconut would be mono or unsaturated fats, like baking olive oil, canola or vegetable oil and some nut oils. Fiber is super and lower added sugar is super.
Excellent. They were very moist and light. I had to substitute a few ingredients because I didn’t have the suggested ones on hand. I replaced wheat bran with flaxseed, I replaced coconut oil with part avocado oil and part canola oil, I replaced applesauce with canned pumpkin. I didn’t have raisins so I added some chopped walnuts and some diced apples. You don’t always expect a bran muffin to be that good. I also used 3/4 c of 1percent milk and 1/4 c half and half. It’s what I had on hand.
Make them all the time add Flex seed no raisins. I love them
Can you sub oatbran for wheat bran
Hi Deb, we haven’t tested it, but other bakers have reported success using oat bran in this recipe.
Good morning I’ve been searching for a healthy version of a bran muffin recipe but with shredded carrots. I know such an addition would throw off the moisture level. Do you have any suggestions whether I could add shredded carrots and if so, how much? Thank you in advance. Also…highest compliment to Sallys recipes for showing the weight in grams for ingredients in her recipes. This is imperative for consistently successful results.
Hi Julie, you could add shredded carrots here. We would try slightly reducing the applesauce to make up for the added moisture. We would love to hear how it goes if you give it a try. (You may also love these morning glory muffins).
Can I substitute the oat bran for part of the wheat bran? Or would that change things?
Hi Cynthia, we haven’t tested it, but other bakers have reported success using oat bran in this recipe.
I really liked the flavor and the healthy recipe. But they stuck to the liners. What should I do differently next time?
Hi Tracy, sorry you’re having trouble with the muffins sticking. You could try lightly spraying your liners with cooking/baking spray. Thanks for giving these a try!
For all muffin recipes, I use parchment paper muffin liners.
I love this recipe, my picky toddler never turns one of these down! I’ve made this several times and it always comes out perfectly no matter what add-in I use. I’ve tried raisins, dried blueberries, dried cranberries and chopped dates, dates are probably our favorite.
We’re so happy these muffins were a hit, Zenobia!
These muffins are 10/10; the ingredients are healthy and they taste delicious!
Hi Sally,
Muffins in the oven, but could you use protein powder in this recipe somehow? I am always trying to get more protein. Thanks!
Hi Jean, We haven’t tested these muffins with protein powder but let us know if you give it a try.
This is my favorite recipe of yours! You have so many good ones, but after the holidays I want to get back to a little healthier eating and these bran muffins are perfect for that. Thank so much for your fantastic website, newsletter and terrific recipes. Happy and Healthy New Year and Thank you so much!
Thank you so much, M K!
I just made this recipe using your exact measurement but it only yielded 10 muffins
Hi Barbara, are your muffin tins a little larger, perhaps? Hope you enjoyed the recipe!
Substitute for apple sauce?
This is my most-used recipe by Sally. I use mashed banana instead of applesauce since I always have overripe bananas in the freezer. I also use real maple syrup instead of honey, and corn oil instead of coconut. These are just sweet enough and not too sweet. Wonderful for breakfast
I love your recipes but I am currently on a temporary no-sugar-added diet, which includes honey. Splenda or similar are fine. Any way to substitute out the honey? Maybe adding more apple sauce instead?
Hi Cara, we fear that without any sweetener these muffins won’t turn out. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Anyone made this egg free subbing flax egg?
These were good! I made them dairy / egg free by subbing a flax egg (1 T flax with 2.5 T warm water) and I used soy milk. They held together just fine!
Great recipe, subbed 1/4 cup avocado oil and 1/2 cup homemade apple sauce. Came out yum and rose up nicely. I’m always trying to reduce the fat on me and my recipes☺️. Thank you!
I have made this recipe five or six times now exactly as you suggest and each time it comes out perfect! Thank you so much.
Two questions please: First, I was wondering if I could substitute rolled oats for the bran as the bran is kind of expensive and a little hard to find (Only one store has it.) Second how would you suggest I adjust the time and heat in the oven if I were to make 6 larger muffins rather than 12 smaller ones?
Thank you and I appreciate your website and all you recipes.
Hi Mike! That wouldn’t be a 1:1 swap. You may enjoy these blueberry oatmeal muffins or whole wheat banana muffins instead. You can reference this jumbo muffins post for making jumbo muffins.
Sally does it again. Not that I doubted you, Sally, but I was suspicious that bran muffins would actually be something I enjoyed eating! I’m a busy mom trying to get more fiber in my toddler’s diet while reducing the amount of added sugar she’s eating. We made these together and we both really like them! The two year old actually had 2 as soon as they were cool enough! We used fresh blueberries in place of the raisins and butter instead of coconut oil. They turned out wonderful. Moist, flavorful, and just sweet enough. I can feel good about her and I eating these for breakfast!
Can I make the muffins without applesauce or mashed bananas? Are there other options?
Hi Fran, Plain greek yogurt may work! Let us know if you give it a try.
What would be the baking time for jumbo-sized bran muffins and how many would this recipe make?
Hi Pete, you can follow the baking time and instructions from these jumbo blueberry muffins as a guide. Enjoy!
Sally, do have any tips on getting the honey out of the 1/2 measuring cup? I use my finger to scrape it out of the cup, kinda messy. But then I get to like my finger! 🙂
Hi Mark, a spoon or spatula will work as well. You can also lightly spray the cup before adding the honey to help it release easier!