A healthy breakfast or snack to keep on hand, these Classic Bran Muffins are easy to make and filled with fiber. They make the perfect grab and go breakfast!
Love a good muffin recipe? Try these Cinnamon Roll Muffins or Zucchini Muffins.
Several years ago, my family went on a Disney cruise. And on that ship, both my husband and I fell in love with their bran muffins. Every morning we both had them. I don’t know what it was about them, but we looked forward to them at the breakfast buffet every day. I just ate mine as is, and he had his with a bowl of hot cereal.
When we got home, that’s all that my husband wanted. A bowl of hot cereal and bran muffins. He bought some from the grocery store, but they weren’t very good, and most ended up uneaten.
So that’s when I decided to take matters into my own hands and make him some homemade bran muffins to eat with his hot cereal.
I’ve made bran muffins before, but never just regular, classic bran muffins. I have a whole wheat bran muffin that is super healthy, with dates and bananas used for sweetening. I have a Peanut Butter Banana Bran Muffin that is so good, but a little more on the indulgent side. And definitely not a muffin you dip in your hot cereal.
So that’s when this Classic Bran Muffin started making a regular appearance in my kitchen. I would even be as bold to say that this is now my husband’s favorite muffin.
Ingredients
- Wheat Bran: For some reason, this ingredient was super tricky for me to find this time. After searching several local grocery stores, I ended up having to buy it online. The wheat bran you need for this recipe is different than wheat germ (which was easy to find) or bran cereal (which is also easy to find). I read several places online that said that you can take bran cereal and process it to replace the wheat bran. But I only tested these muffins by using actual wheat bran.
- Buttermilk: The buttermilk is really important for a tender muffin. If you don’t have buttermilk, you can make a buttermilk substitute.
- Vegetable Oil: I like to use vegetable oil, but another neutral oil will work. You could use melted butter, as well.
- Egg: You only need one egg, but it’s best if it is at room temperature.
- Brown Sugar: I use light brown sugar, but dark brown sugar will work if that’s what you have on hand.
- Vanilla Extract: I like to use a good vanilla extract.
- The Flour: I have made these muffins with both white whole wheat flour and regular all-purpose flour. Surprisingly, I preferred the white whole wheat. The muffin recipe will work with all-purpose, but the texture was more desirable to me when I used the white whole wheat flour.
- Baking Powder & Baking Soda: I found that you need both baking powder and baking soda for these muffins.
- Salt: This is to balance the flavors.
How to Make Classic Bran Muffins (video)
These are super simple to make, but if you want a visual aid, you can watch the video above.
Tips and Tricks
- You’ll want to soak the bran before you include it in your batter. We’re only soaking it for 10 minutes in this recipe, but you could soak it longer, if you need to. But I wouldn’t suggest skipping this step as you need to soften the bran.
- In order to have tender muffins, don’t overmix the batter. You only want to stir the batter until is just combined, but don’t go overboard.
- These bran muffins would be delicious with raisins in them. Or some chocolate chips, if you want to go crazy!
- These muffins freeze well. They thaw fairly quickly, so I think it’s easy to grab one out of the freezer to have on hand for breakfast or for a snack that day.
- Store the muffins in an airtight container or ziplock bag in a single layer. These muffins will keep for about 3 days.
More Family Favorite Muffin Recipes
Chocolate Chip Muffin Recipe
Apple Cinnamon Muffins
Cocoa Oatmeal Muffins
Easy Pumpkin Muffins with Chocolate Chips
Cinnamon Muffins
Brown Sugar Muffins
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Classic Bran Muffins
Ingredients
- 1 1/2 cups wheat bran
- 1 cup buttermilk
- 1/3 cup vegetable oil
- 1 egg
- 2/3 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375ºF. Spray a 12-cup muffin tin with nonstick cooking spray.
- In a medium bowl, combine the wheat bran and the buttermilk. Let it sit for 10 minutes.
- In a large bowl, combine the oil, egg, brown sugar, and vanilla. Add the soaked wheat bran mixture and stir to combine. Add the flour, baking soda, baking powder and salt. Stir just until combined.
- Divide the batter between the 12 muffin cups evenly.
- Bake in the preheated oven until a tester inserted in the center comes out clean, 15-20 minutes.
Alison N says
This is a great recipe. I loathe raisins so I’ve put a variety of other things in: fresh cherries & chocolate chips as well as blueberries (either frozen or fresh, thawed). I definitely double the recipe & stick them all in the freezer.
Rose says
I’ve been on the hunt for the perfect bran muffin without using cereal for a while now and I’ve finally found it. Ahhh…feels so good…and tastes even better!! A delicious, light, fluffy, good for you muffin. I added chopped prunes to the batter and because of their sweetness, I think I would decrease the amount of brown sugar a smidge next time. And there WILL be a next time. Thank you!
Abby Kokichi says
My life is complete! These are so moist and delight! I followed your recipe exactly and they turned out great!!
Mandy Rtan says
Absolutely delicious, now my firm favorite recipe.
Mima says
I made this muffin on a rainy afternoon with the grands and it was magnificent… I did not have buttermilk so used 1 c milk 1 c plain yogurt (with a bit of water. I did however add molasses, use half the sugar and add cinnamon and ginger… just sayin… great basic! Go crazy! It’s an awesome crunchy on the outside, moist on the inside muffin!
Karen says
I have given these bran muffins to many non‐bran muffin believers. They all love them. They’re more like a desert
Christina says
These are the best bran muffins I have made, including those from premixes. Thank you for the recipe!!
I added some chia seeds and poppy seeds for some texture.
Mia Gomez says
Like you, I had been on a quest for the best bran muffin. Growing up, we used to buy the packet muffin mixes (just add water), and the bran muffin mix was always my favorite. They have long since discontinued making that mix and I’ve never found a bran muffin I loved as much, or that didn’t have dried fruit or nuts. This muffin mix is perfect! It’s fluffy and flavorful- not crumbly or dry. The bran flavor shines with a hint of sweetness. I smother mine in Irish butter and a smear of creamed Manuka honey. These will be on frequent rotation. Thanks for a perfect recipe!
Christine Clore says
Made this on a whim because I have a bunch of bran on hand. I don’t have veg oil so I subbed melted coconut oil. Delicious recipe that is just sweet enough.
Pamela says
I haven’t made your Classic Bran muffins yet (but it sounds delicious) just wondering if i want to add raisins how much should i add?
Deborah says
I would probably add about 1/2 cup.
Jackie Lunder says
this recipe calls for soaking the “Bran” can you tell me soak it in what liquid, and how much liquid. Also did I strain out the liquid after it’s been soaking for at at least 10 minutes.
Deborah says
Hi Jackie,
You are soaking the bran in the buttermilk. It will be in step 2 in the recipe card. You don’t drain it, you’ll just add it all as written in step 3. Let me know if you have any other questions!
Lorri says
I found there to be not enough liquid once the bran had soaked fur 10 minutes. So after adding all other ingredients, I added a 1/4 cup milk. I also added 1/2 tsp cinnamon and a cup of fresh blueberries. I sprinkled the tops with raw sugar before baking. My husband loved them!
Connie Hoffman says
It says whole wheat flour, white. So is it one or the other or both?
Deborah says
I used white whole wheat flour – it is a type of whole wheat flour. It is pretty easy to find at most grocery stores these days.
KERI BYRNE says
I used a different recipe last month for my Mom who loves bran muffins and I was disappointed, so this time I tried these and they are the best tasting bran muffins I’ve ever had! I added golden raisins to make it extra special. I froze them and I’m taking them to my Mom’s this weekend.
Maggie says
Just made some for my daughter, who loves bran muffins, not my favorite kind of muffin. But these are by far, the best dang muffins I’ve ever had! They’re light and fluffy and so easy to make. I added honey, very tasty. Think I’ll be making some for myself soon. Btw, the oil was missing from the directions, but no biggie, I just poured it in the large bowl mix. Thank you! You made a bran muffin fan out of me!
Marg Y says
Thank you. I am trying it with almond flour!