Healthy Bran Muffins Recipe

Thrilled to share this 30-minute recipe for healthy bran muffins with you! Made without refined sugar and positively packed with dietary fiber, these wholesome bran muffins are a tasty AND nutritious treat. Dairy free, no mixer required, and the add-ins are up to you!

What do you think of when you think of “bran muffins”? Healthy but tasteless? Nutritious but dry? Well, I set out to change the humble bran muffin’s reputation, so get ready to rethink your preconceived notions. Because these healthy bran muffins are flavorful, moist, and anything but bland!

A few test batches later and we have ourselves a perfectly delicious, healthful, not-overly-sweet bran muffin that adults AND kids enjoy. I had a 2-year-old, 5-year-old, 6-year-old, 9-year-old, teenager, plus adult taste testers here… approval all around. 😉

Here’s Why You’ll Love These Healthy Bran Muffins

• Wholesome and nutritious
• Slightly sweet, cinnamon-spiced, nutty flavor
• Packed with insoluble dietary fiber
• Hearty but NOT dry, just like these applesauce muffins
• Sweetened with honey—no refined sugar
• Dairy-free baking recipe if using a dairy-free milk
• No mixer required
• Healthy grab-and-go breakfast or anytime snack
• Freeze well
• Add-ins are up to you: raisins, nuts, blueberries… choose your favorite

Recipe Testing for Bran Muffin Success

What Is Wheat Bran?

The bran is the protective outer layer, or shell, of the wheat kernel, which is stripped away during the milling process. But it’s actually super rich in insoluble fiber and other nutrients, and has a lightly sweet, nutty flavor. What’s not to like about this superfood?!

What Type of Wheat Bran Should I Use?

All the Ingredients You Need:

• Whole Wheat Flour: I love using whole wheat flour in baking when I can. It can dry out baked goods, so it’s important to pay attention to the ratio of wet ingredients to balance it out. I use it in these peanut butter banana muffins, too!
• Baking Soda + Baking Powder: These leaveners help the muffins rise up tall. I usually use 1 teaspoon each in most muffin recipes, but that proved to be too much baking soda (it left a little bit of an aftertaste). So, use 1 teaspoon baking powder and 1/2 teaspoon soda here.
• Salt: Flavor enhancer.
• Cinnamon: A favorite ingredient in many muffin recipes!
• Egg: The egg helps to bind the ingredients together. If you’d like to make these muffins vegan, swap the egg for your favorite baking egg substitute.
• Honey: Likewise, you can swap the honey for maple syrup to make these muffins vegan.
• Coconut Oil: This is one of my favorite ingredients in baking. To avoid a coconut-y flavor, look for one that’s labeled “refined.” If you don’t have coconut oil, use vegetable oil, avocado oil, or melted butter instead.
• Applesauce: Unsweetened, smooth applesauce takes the place of more oil. If you don’t have applesauce, mashed banana is a great replacement.
• Vanilla Extract: Baked goods’ favorite flavor enhancer (shh, don’t tell the salt).
• Nondairy Milk: I tested this recipe with plain (unsweetened) almond milk, but you can use oat milk or your preferred type of nondairy milk. You could also use regular dairy milk or buttermilk..

How to Make Your Bran Muffins

Making these bran muffins is as simple as combining the dry ingredients in 1 bowl, combining the wet ingredients in another bowl, then whisking them together and folding in your raisins or other add-ins. Honestly couldn’t be easier—even simpler than whipping up a batch of zucchini muffins.

*Success Tip: The batter will quickly start to thicken up as the wheat bran absorbs the liquid—think instant oatmeal, or bran flake cereal absorbing milk the longer it’s left in your bowl. Scoop the batter into your lined muffin pan as soon as all your ingredients are combined, and bake.

Always appreciate quick, uncomplicated prep work for breakfast recipes.

Enjoy the baked muffins warm and feel free to swipe a pat of butter on each, or apple butter, or my favorite honey butter. So satisfying!