These easy-to-make Bran Muffins are healthy and loaded with fiber! They're soft, moist, and so delicious for breakfast.
Looking for more muffin recipes? Try my Blueberry Cottage Cheese Muffins or Pumpkin Muffins next!
About This Recipe
My wife loves bran muffins. Actually, she likes any kind of muffins, but the fiber boost in these makes her love them even more (and feel less guilty about eating them). We usually buy them from the grocery store, but I wanted to try making a homemade version.
My first few attempts involved using small amounts of bran, which tasted great, but I wanted to see how much bran I could add before it started downgrading the taste or texture. Bran gives the muffins a drier and "flakier" texture, less cake-like if that makes sense. I found that 1.5 cups seems to be the upper limit on the amount of bran without compromising the muffins themselves.
These muffins also have ¾ cup of raisins, which adds even more fiber. This recipe makes 10-12 muffins, depending on how big you want them, and each muffin has roughly 3-4g of fiber, which is ~10% of your daily requirement. Pretty good for something that feels like a treat!
Key Ingredients
Wheat bran: Of course! This is the star of the muffins and where most of the fiber comes from.
All-purpose flour: Make sure to spoon and level this into your measuring cup to prevent overmeasuring.
Baking powder + baking soda: These help the muffins rise and keep them light instead of dense.
Brown sugar: I love the flavor of brown sugar in these muffins because it balances the bran flavor.
Vegetable oil: Keeps the muffins moist and soft.
Egg: Acts as a binding agent for all the ingredients.
Vanilla extract: For warm, cozy flavor.
Salt: Yes, even in desserts, we add a bit of salt to enhance all the flavors.
Buttermilk: The acidity in buttermilk reacts with the baking soda to produce bubbles in the batter. This keeps the muffins light and fluffy.
Raisins: Raisins and bran work so well together!
Instructions
STEP 1: In a large bowl, combine the wheat bran, flour, baking powder, and baking soda.
STEP 2: In another bowl, whisk the brown sugar, oil, egg, vanilla extract, and salt vigorously for 1 minute until pale.
STEP 3: Stir in the buttermilk.
STEP 4: Pour the wet ingredients into the dry mixture and mix until JUST combined. Fold in the raisins.
STEP 5: Spoon the batter into muffin cups, filling to about ⅔ of the way. Bake for 5 minutes at 425°F, then reduce the temperature to 350°F. Bake for another 14-16 minutes, until a toothpick inserted into the center comes out clean.
Bran Muffins
Ingredients
- 1 ½ cups wheat bran
- 1 cup all-purpose flour (spooned and levelled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅔ cup packed brown sugar
- ⅓ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup buttermilk
- ¾ cup raisins
Instructions
- Preheat oven to 425°F and grease 12 muffin cups or line with paper liners.
- In a large bowl, combine the wheat bran, flour, baking powder, and baking soda.
- In another bowl, whisk the brown sugar, oil, egg, vanilla extract, and salt vigorously for 1 minute until pale. Stir in the buttermilk.
- Pour the wet ingredients into the dry mixture and mix until JUST combined. Fold in the raisins.
- Spoon the batter into muffin cups, filling to about ⅔ of the way.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F. Bake for another 14-16 minutes, until a toothpick inserted into the center comes out clean.
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