Hearty Bran Muffins Recipe
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This recipe for hearty bran muffins is the perfect healthier on-the-go option when you need it! Wholesome, flavorful, and delicious, these bran muffins come together in 30 minutes with no mixer required. Choose your favorite add-ins like raisins, nuts, or fruit.
Table of Contents
- You’ll Love These Bran Muffins Recipe
- All the Ingredients You Need
- Overview: How To Make Bran Muffins
- What Type of Oat Bran Should I Use?
- FAQs
- More Muffin Recipes
Most aren’t jumping to grab bran muffins freshly made at a bakery. Or maybe you are? This bran muffins recipe changes the game– flavorful, moist, and every bit delicious! Whether you want an on-the-go breakfast option or a healthier snack, these are just what you want!
You’ll Love These Bran Muffins Recipe
- Hearty and delicious
- Slightly sweet, with a hint of molasses flavor
- No mixer required
- A healthier grab-and-go breakfast or snack option
- Freeze wonderfully
- Customize with your favorite add-ins like raisins, nuts, or fruit!
All the Ingredients You Need
- Flour: I love using a combination of all-purpose flour and whole wheat flour for this recipe. It makes these muffins heartier while not dense and dry.
- Oat Bran: You can find oat bran at grocery stores in the cereal aisle near the oats, or you can buy it online.
- Brown Sugar: The brown sugar not only sweetens the muffins, it also adds flavor from the molasses and adds moisture.
- Buttermilk: This is one of my favorite ingredients in baking. Using buttermilk helps create a tender and moist muffin. There’s no need to run out and buy buttermilk, you can use my tutorial on making homemade buttermilk.
- Butter: Using butter adds moisture and flavor to the muffins.
- Eggs: The eggs helps to bind the ingredients together. You can make these egg free by swapping with your favorite baking egg substitute.
- Molasses: Adds flavor.
- Baking Soda & Baking Powder: These leaveners help the muffins rise up tall. You need 1 1/2 teaspoons baking powder and 1/2 teaspoon soda for the perfect lift..
- Salt: Flavor enhancer.
Overview: How To Make Bran Muffins
Making these bran muffins couldn’t be easier. With no mixer required, it’s as simple as combining the wet ingredients with the dry ingredients, then whisking them together and folding in add-ins of your choosing. Just as simple as a batch of these peanut butter banana muffins.
Success Tip: The muffin batter will quickly start to thicken up as the oat bran absorbs the liquid— think similar to instant oatmeal or cream of wheat. As soon as the batter comes together, scoop into the lined muffin pan and bake right away. You don’t want the oat bran to absorb too much liquid before baking otherwise the muffins can become dry.
What Type of Oat Bran Should I Use?
You can find oat bran at grocery stores in the cereal aisle near the oats, or you can buy it online. Bob’s Red Mill brand is a preferred brand, but use what you can find. There’s no need to soak it before using, just add it like any other dry ingredient.
FAQs
Not all bran muffins are created equal. These bran muffins include all-purpose flour and whole wheat flour which is not gluten free.
Yes, oat bran is naturally gluten free. However, if you’re celiac, verify that the oat bran is processed in a gluten free facility.
This bran muffin recipe was only tested with oat bran, not wheat bran so the results are unknown. The texture and density might be different. For best results, I recommend to use oat bran.
The term “healthy” varies from person to person. Use the nutritional information included at the bottom of the recipe card to determine if it is a healthy option for you.
More Muffin Recipes
- Morning Glory Muffins
- Blender Apple Banana Oat Muffins
- Banana Chocolate Chip Muffins
- Crumb Cake Muffins
As an amazon associate I earn from qualifying purchases.
Hearty Bran Muffins Recipe
Ingredients
- 1 cup (140 grams) all-purpose flour
- 1 cup (140 grams) whole wheat flour
- 1 1/3 cups (150 grams) oat bran
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/2 cup light brown sugar, packed
- 1 1/3 cups buttermilk
- 4 ounces unsalted butter, melted
- 2 tablespoons molasses
- 1/2 cup add-ins (raisins, nuts, or fruit), optional
Instructions
- Preheat the oven to 350ºF. Adjust the oven rack to the center of the oven. Line a 12-count muffin pan with liners and lightly spray with non-stick baking spray to prevent the muffins from sticking.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, oat bran, baking powder, baking soda, and salt.
- In a large bowl, whisk together the brown sugar and butter. Then, whisk in the eggs, molasses, and buttermilk. Add the dry ingredients to the wet ingredients and whisk or stir to combine. If using, fold in add-ins. Avoid overmixing– we don't want dense muffins!
- Divide the muffin batter evenly into the liners, filling almost all the way to the top. Bake for 20-22 minutes or until a toothpick comes out clean (or with a few moist crumbs.) Allow the muffins to cool for 5 minutes before removing from the pan.
- Leftover muffins stay fresh in an airtight container for up to 1 week at room temperature.
Notes
- Freezing Options: These bran muffins can be frozen in an airtight container for up to 3 months.
- Buttermilk: There’s no need to run out and buy buttermilk if you don’t already have it, instead you can use my tutorial on making homemade buttermilk.
- Oat Bran: You can find oat bran at grocery stores in the cereal aisle near the oats, or you can buy it online. Remember, oat bran absorbs moisture quickly so as soon as the batter comes together, scoop into the liners and bake.
- Flour: This recipe uses equal parts all-purpose flour and whole wheat flour. You could substitute with only all-purpose flour if desired.
