Favorite Bran Muffins

Bran muffins in line with one cut in half.

With loads of whole grains and fiber and the option to make them in any fruit flavor or chocolate chip, these are the very best kid-friendly Bran Muffins! (These are best served slightly warm.)

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings

Calories 168kcal

Author Amy Palanjian

Equipment

Ingredients

1½ cups white whole wheat flour (or ¾ cup each all-purpose and whole wheat flour)
1 cup wheat bran (look for it near oats in the supermarket)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
1 cup milk
⅓ cup unsalted butter (melted and cooled slightly)
⅓ cup honey (or maple syrup)
⅓ cup applesauce
2 eggs
1 teaspoon vanilla extract
1 cup blueberries (or 2/3 cup raisins, shredded carrot, or chocolate chips)

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray.
Add the flour, wheat bran, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir to combine gently.
Add the milk, eggs, butter, honey, applesauce, and vanilla and whisk gently to combine.
Stir in the blueberries (or raisins or chocolate chips). Divide the batter into the prepared muffin pan, using a heaping ¼ cup in each.
Bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean. Transfer muffins to a wire rack to cool (at least a little) and serve slightly warm.

Notes

Store cooled muffins in an airtight container at room temperature for 3 days, or in the fridge for 5 days. Or, freeze cooled muffins in a freezer bag with as much air removed as possible for up to 6 months.
We prefer these muffins warmed slightly to serve. (So if the muffins seem to have firmed up during storage, warm slightly.)
Add one fruit flavor to the whole batch or stir in 1 tablespoon into each muffin to make a mixed batch. Or use chocolate chips.
To make as mini muffins, follow the recipe and reduce the baking time to 10 minutes.
Dairy-free: Use melted coconut oil and nondairy milk.
Egg-free: Omit the eggs. Increase the baking soda to 1 teaspoon and add 1/2 cup more milk (so 1 1/2 cups).
Look for wheat bran near oatmeal in the cereal aisle. It's commonly available from Bob's Red Mill or Arrowhead Mills.

Nutrition