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.