Buttermilk Bran Muffins

READY IN: 50mins
Recipe by Saguaro

These can be made with wheat bran, oat bran or a combination. I think they are best when made with half oat and half wheat bran. To make them a bit healthier, I usually cut the oil in half and sub applesauce or other fruit puree. I also now tend to use all whole wheat flour instead of the combination of all purpose and whole wheat. These are dark, moist, spicy muffins that remind me a bit of gingerbread. They are best served warm from the oven or reheated.

Top Review by DaMommyChef

Very nice muffin and quite delicious right out of the oven with a bit of spread (I use Smart Balance light). I did not include the raisins, as I have some lifelong raisin haters in the family. I also reduced the oil to 1/4 cup and used 1/4 canned pumpkin. I imagine you could also use baby food prunes or applesauce as well. Next time I make it I will add some salt (I think it needs maybe 1/4 to 1/2 tsp. It might also be good with a bit less cinnamon and some giner to make it taste even more like ginerbread. Thanks for posting--I will make again. My kids gobbled them up!

Ingredients Nutrition


  1. Preheat oven to 425°F If using a dark,non-stick muffin tin, preheat to 400°F.
  2. Combine the bran, the currants and the wet ingredients through the vanilla in a bowl, stir well.
  3. Set aside for 20 minutes, or refrigerate up to overnight.
  4. Whisk together remaining ingredients in a large bowl.
  5. Stir in the bran mixture until barely combined.
  6. Spoon batter into well greased muffin tin (or use baking cups).
  7. Bake for 15 to 20 minutes, or until a toothpick inserted into muffin comes out clean.
  8. Remove from pans immediately and cool on a rack.

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