This Bran Muffins recipe makes the perfect healthy bran muffins that are high in fibre. They make a great grab-and-go breakfast or a nutritious snack, and they’re easy to make in under 30 minutes. Follow our pro-tips for the perfect muffins every time!
Estimated reading time: 9 minutes
Homemade bran muffins are a tasty treat that’s healthy, wholesome and filling! We love this Bran Muffin recipe as a part of a delicious and nutritious breakfast or as a healthy and satisfying snack anytime of the day. If you want to increase your fibre intake in the most delicious way possible, this is the recipe for you!
One of the reasons bran muffins are so popular is that they’re packed with nutrition. These muffins are full of dietary fibre and whole grains, making them a healthier choice than most conventional muffins. It’s common knowledge that a diet that’s high in fibre can aid in digestion, lower blood sugar, support heart health, and even reduce the risk of certain diseases. High-fibre snacks and meals can also stave off hunger and keep you feeling full longer.
Bran is the protective outer coating or outer layer found on a grain of cereal. There are many types of bran, such as wheat bran, oat bran, rice bran, corn bran, and more. When flour is made, the fibrous outer coating is usually removed.
In North America there are two types of bran typically used to make bran muffins. Let us break them down for you:
Wheat bran is higher in fibre than oat bran, and it’s also lower in both calories and fat. It does contain gluten, so it’s not a great choice for people following a gluten-free diet. Wheat bran is a little less sweet-tasting than oat bran, and has a nuttier flavour. Wheat bran can be substituted for oat bran in most baking recipes.
Oat bran is lower in fibre than wheat bran, but it’s higher in calories and in fat. It doesn’t contain gluten, so it makes a good choice for a gluten-free diet. Oat bran has a slightly sweeter flavour than wheat bran. Oat bran and wheat bran perform similarly in most baking recipes, so oat bran makes a good substitute for wheat bran in bran muffins.
Here at The Busy Baker we’re asked all the time by readers to provide healthy recipes for our diabetic readers. These Bran Muffins are a great choice if you’re following a diet that’s higher in fibre and lower in carbs – especially if you make one simple swap!
This Truvia Brown Sugar blend (paid link) is our favourite brown sugar substitute that performs almost exactly the same as regular brown sugar in low carb baking recipes. If you want to make these bran muffins even more diabetic friendly, simply swap the brown sugar in the recipe for this brown sugar substitute!
By replacing the brown sugar in the recipe with a brown sugar substitute, you’ll reduce the carbohydrate amount per muffin from 25 grams of net carbohydrates to about 13 grams of net carbohydrates.
And if you’re looking for more recipe inspiration to fit your diabetic-friendly or low-carb diet, here are some more delicious diabetic-friendly recipes you’ll love:
- Best Ever Low Carb Cheesecake
- Low Carb Cauliflower Mash
- Keto Muffins with Chocolate Chips
- Sea Salt and Garlic Kale Chips
- Low Carb Korean Beef Lettuce Wraps
- Best Ever Low Carb Blueberry Muffins
- Low Carb Ham and Broccoli Crustless Quiche
- Easy Low Carb Brownies
- Keto Pizza Bites with Cauliflower
- Keto Flourless Chocolate Cake
- Keto Zuppa Toscana
- Keto Lasagna Stuffed Chicken
Here’s a list of the kitchen equipment you’ll need to make these delicious bran muffins (paid links):
- a good mixing bowl
- a wooden spoon
- a silicone spatula
- measuring cups for dry ingredients
- measuring spoons
- measuring cups for liquid ingredients
If you’re a more seasoned baker and you want to up your muffin game, we’d suggest picking up an ice cream scoop like this one for portioning out the batter evenly between the muffin cups. Good quality paper muffin liners are also nice to have for easy removal.
A cooling rack is also helpful for cooling the muffins, especially if you’re making multiple batches at once and need to re-use your pans. And although we recommend making muffins by hand, an electric hand mixer or stand mixer can also be helpful for big batches of muffins – but only if you’re a seasoned baker and know how to use an electric mixer without over-mixing (over-mixing is the cardinal sin of muffin baking!).
To make this bran muffin recipe you’ll need these ingredients (paid links):
- 1 1/2 cup wheat bran
- 1 1/3 cup buttermilk
- 3/4 cup brown sugar, or use our favourite Stevia Brown Sugar to make this recipe lower in carbs
- 1/3 cup melted butter
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
If you’re looking to spice up your bran muffin game, here are some delicious variations on the classic recipe:
- Add fresh or frozen blueberries to the batter for a burst of fruity sweetness and antioxidants.
- Banana Nut :
- Mash a ripe banana and mix it into the batter instead of the butter, along with chopped nuts like walnuts or pecans for added moisture and crunch.
- Replace the butter with unsweetened applesauce to reduce fat and calories while adding a natural sweetness.
- Carrot Cake:
- Incorporate grated carrots, raisins, and warm spices like cinnamon, nutmeg, and cloves for a muffin reminiscent of carrot cake.
- Chocolate Chip:
- Mix in dark chocolate chips or chunks for a delightful chocolate twist on the classic.
- Pumpkin Spice:
- Add canned pumpkin puree instead of the butter and add a blend of spices like cinnamon, nutmeg, and cloves for a cozy fall-inspired treat.
- Cranberry Orange:
- Include dried cranberries and orange zest for a zesty and tangy flavour.
- Mix in shredded coconut and small pineapple chunks.
- Cherry Almond:
- Fold in some frozen chopped cherries and almond extract for a delicious flavour twist.
Time needed: 30 minutes
Follow these steps for the perfect bran muffins!
- Prepare your muffin tin.
Preheat your oven and add 12 paper liners to your muffin tin.
- Soak the bran.
Add the bran, sugar and all the wet ingredients to your mixing bowl and mix well. Let it sit for 3-5 minutes until the bran is softened.
- Don’t skip the buttermilk.
Buttermilk is an essential ingredient because of the acid it adds to the batter. This acid helps the muffins rise by activating the baking soda. If you want to skip the buttermilk, add regular milk and 1 tablespoon of lemon juice to the batter.
- Add the dry ingredients.
Add the flour, baking soda and powder, and salt, and mix gently.
- Avoid over-mixing.
Be sure to mix gently and avoid mixing too hard or too long – mix only until the flour disappears.
- Bake immediately.
Fill your muffin cups until about 2/3 full and bake them immediately for the best results.
We love making muffins SO much that we’ve created a FREE No Fail Muffin Baking e-course where we share all our favourite muffin recipes, tips, and tricks you’ll need to make the perfect muffins in your own kitchen. If you want to up your baking game, sign up for our FREE course below:
And if you’re looking for even more muffin madness, check out our Easy No Fail Muffin Baking E-Cookbook! It’s jam packed with all the BEST muffin recipes and secrets to the best and fluffiest muffins you’ll ever bake. Check it out in The Busy Baker Shop!
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Are bran muffins healthy?
Yes, bran muffins can be a healthy choice. They are often made with whole wheat bran, which is rich in dietary fibre, vitamins, and minerals.
How many calories are in a bran muffin?
There are about 175 calories in one bran muffin made with this recipe.
Can I freeze bran muffins?
Yes, you can freeze bran muffins for later consumption. Allow them to cool completely, wrap them individually in plastic wrap, place them in an airtight container or freezer bag, and store them in the freezer for up to 3 months. Thaw muffins at room temperature or reheat in the microwave when ready to eat.
How should I store bran muffins?
Bran muffins typically stay fresh for 2-3 days when stored at room temperature in an airtight container. To extend their shelf life, refrigerate them for up to a week or freeze for longer-term storage.
Can I make bran muffins without buttermilk?
Yes, you can substitute buttermilk with alternatives like plain yogurt or milk mixed with a tablespoon of vinegar or lemon juice. These alternatives provide acidity, which helps activate the baking soda in the recipe.
Can I make bran muffins with different kinds of bran?
Yes, you can use different types of bran, such as oat bran or rice bran, in place of the wheat bran. Keep in mind that the flavour and texture may change slightly.
How can I make bran muffins less dense?
To make bran muffins less dense, avoid over-mixing the batter, and be sure to measure the ingredients properly.
Are bran muffins a good source of fibre?
Yes, bran muffins are an excellent source of dietary fibre, thanks to the bran content.
We hope you love this muffin recipe as much as we do! Let us know in the comments below, what’s your favourite muffin recipe to make at home? We’d love to know!
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- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin by lining it with paper liners.
- In a large bowl, combine the bran, brown sugar, buttermilk, melted butter, eggs and vanilla with a whisk and let sit for 3-5 minutes.
- Add the flour, baking soda, baking powder and salt. Combine everything together gently with a silicone spatula just until the flour disappears.
- Divide the batter between the muffin cups until they're about 3/4 full.
- Bake for about 20-22 minutes until the muffins are golden brown on top and they've lost their shine.
- Let the muffins cool in their tins for several minutes before removing them to a wire rack to finish cooling completely.
Storage InstructionsStore these muffins at room temperature in an airtight container for up to 3 days.
Freezer InstructionsFreeze these muffins in an airtight container or freezer bag for up to 3 months.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
EASY NO FAIL MUFFIN RECIPES AND BAKING TIPS
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