Start your day with our delectable Healthy Bran Muffins, the ideal on-the-go breakfast to fuel your busy mornings!
You are going to love this healthy bran muffins recipe. They taste amazing, and they’re good for you too! These bran muffins are packed with vitamins, minerals, and other important things, such as fiber. Bran, whole wheat flour, low-fat buttermilk, Greek yogurt, coconut oil, and fresh fruit fill these golden beauties. Oh, and did I mention they’re low in sugar? Yep, they’re the whole package.
These whole wheat bran muffins are delicious and easy to grab and go! I also love our hash brown egg cups and tropical green monster smoothie when I’m in a hurry but still want something filling and healthy.
Table of Contents
Why I Love These Muffins
- Wheat Bran Muffins are packed with vitamins, nutrients, and dietary fiber.
- It’s perfect for on-the-go breakfasts or snacks, they’re a practical choice for busy lifestyles.
- This healthy Bran Muffins recipe is easily adaptable with various fruits and nuts if you want to add your own spin on this recipe.
Recipe Ingredients
- Buttermilk: Imparts a tangy, rich flavor and tenderizes the muffins.
- Cinnamon: Brings a warm, aromatic spice that complements the sweetness of the muffin.
- Chopped Berries/Dried Fruit/Nuts: These add a burst of natural sweetness or a crunchy texture.
See the recipe card for full information on ingredients and quantities.
Variations
- Applesauce: You can substitute in applesauce for yogurt.
- Sugar Variation: Instead of brown sugar you can swap in molasses which will give less sweetness to the overall muffin.
- Fruit and Nuts: This recipe calls for 1 cup of chopped berries but you can also use dried fruit or even nuts to add into your whole wheat bran muffins.
How to Make Healthy Bran Muffins
Step 1: Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Lightly spray or line one muffin tin, and set aside.
Step 2: In a small glass measuring cup or bowl, stir together the buttermilk, yogurt, egg, oil, brown sugar, and vanilla.
Step 3: Then, in a large bowl, whisk together the bran, flour, baking powder, baking soda, salt, and cinnamon. Gradually pour the wet ingredients into the bowl of dry ingredients, mixing just until combined.
Step 4: Gently fold in the berries, dried fruit, or nuts into the bran mixture.
Step 5: Scoop the batter into the prepared muffin pan, dividing it evenly between the wells. Place in the oven and bake for 14-16 minutes or until the tops are golden brown and spring back when touched.
Step 6: Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
FAQs
You can use any fruit you prefer! Some I would recommend would be raspberries, blueberries, raisins, apples, and peaches to infuse the muffins with diverse sweet and tart flavors.
Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, the muffins are ready. This simple test ensures perfectly baked Wheat Bran muffins every time.
Storage Info
STORE these bran muffins in an airtight container at room temperature for 3-4 days. To FREEZE, place them in a zip-lock bag and store them in your freezer for up to 3 months.
To REHEAT, thaw if frozen, then warm in the microwave for 20-30 seconds or in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 5 minutes until everything has warmed through.
For More Muffin Recipes, Check Out:
Healthy Bran Muffins Recipe
Ingredients
- 1 cup buttermilk - or homemade buttermilk*
- ½ cup yogurt - Greek or other
- 1 large egg
- 1/3 cup melted coconut oil - or vegetable oil
- 1/4 cup brown sugar**
- 1 tsp vanilla extract
- 1 1/2 cup wheat bran
- 1 cup whole wheat flour***
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup chopped berries - or dried fruit or nuts
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Lightly spray or line one muffin tin, and set aside.
- In a small glass measuring cup or bowl, whisk together the buttermilk, yogurt, egg, oil, brown sugar, and vanilla.
- In a separate mixing bowl, whisk together the bran, flour, baking powder, baking soda, salt, and cinnamon. Gradually pour the wet ingredients into the bowl of dry ingredients, mixing just until combined.
- Gently fold in the berries, dried fruit, or nuts into the bran mixture.
- Scoop the batter into the prepared pan, dividing it evenly between the wells. Place in the oven and bake for 14-16 minutes or until the tops are golden brown and spring back when touched.
- Remove from the oven and allow to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
I was very impressed, following your recipe exactly (used fresh blueberries) they came out of the oven passing the toothpick test 1st time. They look delicious and knowing how healthy they are is a plus. However, with that said, I’m thinking they would be tastier using half whole wheat and half white unbleached flour. Looking forward to trying them for breakfast toasted with cream and perhaps a citrusy or rhubard jam.
I’m so thankful for this useful guide. It’s giving me hope that one can still enjoy food even though one have food restrictions due to illnesses. Thank you ever so much. Keep doing a great job.
We are at an elevation of 6000 feet, what do we change to compensate for the altitude
Hi Patrick, we are not at high altitude and so we can’t test any changes, but here is a resource that should help you: https://blog.wilton.com/high-altitude-baking/
Let us know how it goes.
Sorry I forgot I posted a few weeks ago!
I’ve tried so many healthy bran muffin recipes on line and this is the best by far. Very versatile. You can mix up things (within reason) and they always seem to be tasty. Just sweet enough for us.
Today I subbed 1/4 cup of almond flour for the WW flour and used chopped up frozen cherries. They needed a few extra minutes to cook because the cherries were quite juicy and the almond flour likely didn’t absorb as much liquid as WW flour would.
Bookmarked and using again and again!