Total Time
Prep 10 mins
Cook 17 mins

The first time I had these I was 9 and staying at someone's house. When the lady said she was making Bran Muffins for breakfast I was pretty sure I was going to have a miserable meal. Boy was I wrong!! These are fantastic! I usually cut back on the sugar some as they are a bit on the sweet side if made according to the recipe. The batter keeps very well in the refrigerator, for a week or so, so you can bake fresh each morning as many muffins as you need. If you are watching your fat intake, try my Low Fat (But Tasty!) Buttermilk Apple Bran Muffins Ww Friendly.

Ingredients Nutrition


  1. Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point.
  2. Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick.
  3. Best served warm with or without butter.
  4. *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.


Most Helpful

This is very similar to the recipe I use--love it! I reduce the sugar to 2/3 cup, use all whole wheat flour (adding 1 1/2 tsp bkg powder and 1/4 cup milk or some yogurt to make up for it) and add some cinnamon when I make them. I also soak the bran in the buttermilk for 10 minutes before mixing in the rest.

mich26 November 30, 2009

I've made these as written and they are great (note that they make a bigger batch than many recipes) but I now make a few alterations to up the "healthy factor". I use 3/4 C packed brown sugar, whole wheat pastry flour and applesauce in place of the oil. I also measure a little generously with the molasses (black strap) because I love it and it's great iron. Thanks so much for sharing this! My kids enjoy it also.

MN*Kelly June 16, 2010

These muffins are GREAT! I followed some changes suggested by other reviewers: Instead of wheat bran, use 1 cup oat bran and 1 cup flax meal; use whole wheat flour; add 2 cups gold raisins, along with 2 or 3 large carrots peeled and grated. It makes exactly 30 muffins. I use kefir instead of buttermilk, but either would work fine. My oven is very accurate, and 18 minutes at 350 is perfect (but I live at high altitude, 5000 ft). Adding 1 cup chopped walnuts would be a great addition too, but I prefer not to add them. I intend to try the suggestion of using dried cranberries and chopped apple, instead of raisins and grated carrots. That sounds good too! It's very easy to halve this recipe. These muffins freeze very nicely.

EnjoyGoodFood July 30, 2016

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