Healthy Whole Wheat Bran Muffins

A hearty and delicious whole wheat bran muffin that is a great grab and go breakfast! Start your day the healthy way with these delicious muffins.

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. 😉

Healthy bran muffins

 

Healthy Bran Muffins That Are Delicious!

It’s been a while since I’ve posted a healthy & hearty recipe here on Life Made Simple. Today I’m changing that. Last week I made some really yummy whole wheat banana pancakes that we LOVED and this week it was these whole wheat bran muffins.

So why are these the best whole wheat bran muffins?! Because they taste amazing and they’re good for you too! Bran muffins are packed with vitamins, minerals, and other important things such as fiber.

These golden beauties are filled with bran, whole wheat flour, low-fat “buttermilk,” Greek yogurt, coconut oil, and fresh fruit. Oh, and did I mention they’re low in sugar? Yep, they’re the whole package.

Wheat Bran Muffins

How to Make WHOLE Wheat Bran Muffins

To start, you’re going to want to get a small mixing bowl or a 2 cup glass measuring cup to mix the wet ingredients in.

  • You’ll need  1 cup of buttermilk, however, to keep these on the lighter side I opted to make my own by combining 1 cup of 1% milk with 1 tbsp. of lemon juice and allowed it to sit for 5 minutes. But you can use store-bought buttermilk if you prefer.
    • You can use a plain version of almond milk and for every cup of milk mix in 2 tablespoons of lemon juice. Let it sit for 10 minutes and then use as vegan buttermilk
  • Along with the buttermilk, add the yogurt (Greek works great and adds extra protein), egg, oil (I used coconut), brown sugar (for moisture, flavor, and sweetness), and vanilla extract!

Now it’s time to whisk together the dry ingredients in a larger mixing bowl.

  • That includes the wheat bran (I used Bob’s Red Mill), flour (I used all whole wheat), baking powder, baking soda, salt, and cinnamon.
    • You can use only whole-wheat flour, only all-purpose flour, or a ½ cup whole-wheat flour + ½ cup all-purpose flour. They taste great no matter what you use!

Bran muffin batter

Pour the wet ingredients into the bowl with the dry ingredients and mix it up.

  • Then fold in any fresh fruit, dried fruit or nuts you’d like. I added blueberries, raspberries, and coconut. Yum!
    • Some bakers like to coat the berries in flour and then gently fold them in. This holds the moisture a little bit more and prevents them from getting squashed. 
    • Using frozen fruit won’t change the recipe too much. The high heat of the oven should work just fine to successfully defrost and bake in the muffins.

Once you’ve got the batter mixed up (don’t worry if it’s thick and lumpy, it should be) all you need to do is bake these babies!

  • Pop them into a 425-degree oven (yes, it’s really that hot… it’s what gives these muffins their golden crunchy exteriors) for 14-16 minutes. Let ’em cool for a few minutes and then enjoy.

Healthy bran muffins recipe

Variations

Changing it up – here are some ideas for other versions of these whole wheat bran muffins …

  • Applesauce instead of yogurt.
  • Molasses instead of brown sugar
  • Variety of fruit: raspberries, blueberries, apples, and peaches
  • Coconut
  • Chopped pecans
  • Dates 

How to Store WHOLE WHEAT Bran Muffins

Store muffins at room temperature for 3 days in a ziplock bag. If they are collecting too much condensation you can open the bag slightly and allow them to dry out a little bit.

To freeze muffins tightly wrap them in foil and place in a freezer-safe bag and freeze for up to 3 months. Let them thaw in the fridge overnight and then warm in the microwave if need be. 

Other healthy breakfast options:

Next time you’re looking for a healthy, easy and delicious muffin recipe, I hope you’ll give this one a try! We loved them and I know you will too!

For more muffin recipes, check out:

 

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

A stack of muffins with berries.

Healthy Bran Muffins Recipe

Experience the joy of healthy eating with our delectable Healthy Bran Muffins, the ideal on-the-go breakfast to fuel your busy mornings!
4.62 from 70 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 muffins
Calories: 150kcal
Author: Andrea
Print 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 (220 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 until combined. Gently fold 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.

NOTES

*I opted to make my own "low-fat buttermilk" by adding 1 tbsp. of lemon juice to 1 c. of 1% milk and allow it to sit for 5 minutes before using.
**If you prefer your muffins on the sweeter side, add an additional 1 tbsp. of brown sugar.
***You can use only whole-wheat flour, only all-purpose flour, or ½ c. whole-wheat flour + ½ c. all-purpose flour. They taste great no matter what you use!
 
STORE these bran muffins in an airtight container at room temperature; they'll stay fresh for up to 3 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.

Nutrition

Serving: 12serving | Calories: 150kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 17mg | Sodium: 218mg | Potassium: 234mg | Fiber: 5g | Sugar: 7g | Vitamin A: 71IU | Vitamin C: 0.4mg | Calcium: 74mg | Iron: 1mg

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Frances Bautista

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Comments:

  1. Hi there, simple, but tasty muffins!
    With lemon juice added to whole milk (as buttermilk), instead of yogurt, I used 1/2 c. ***vanilla “ensure plus”, omitted the brown sugar, as wheat bran I subbed bran flakes, used 1/2 c. chopped apples + 1/2 c. raisins folded in lastly. All else as recipe says, makes 16 medium muffins – 14 min. in 425° oven. Delicious! Serve warm with butter and homemade jam.
    *** ensure + is sweet enough, therefore no sugar added.

  2. I just happened to google bran muffins and your recipe came up. I’m sure glad it did!! These muffins are so nice and light and delicious – just the right amount of sweetness for my taste (which is not too sweet). Thank you so much and will definitely make again!!