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 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 + Storing Tips

Changing it up – here are some ideas…

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

How to Store 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:

 
The Best Whole Wheat Bran Muffins

Healthy Whole Wheat Bran Muffins Recipe

Bran has never tested better! These are the best whole wheat bran muffins out there! Not only are they low in fat, but they're low in sugar too. A hearty & nutritious way to start your day!
4.64 from 25 votes
Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 12 muffins
Calories: 152kcal
Print Recipe

Ingredients

  • 1 cup buttermilk - or homemade buttermilk*
  • 1/2 cup yogurt - Greek or other
  • 1 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 oven to 425 degrees. Lightly spray or line one muffin tin, 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 in the wet ingredients into the bowl of dry ingredients, mixing just until combined. Gently fold in the berries, dried fruit or nuts.
  • Scoop the batter into the prepared pan, dividing 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 for making my own "low-fat buttermilk" by adding 1 tbsp. of lemon juice to 1 c. of 1% milk and allowed it to sit for 5 minutes before using it.
**If you like 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 a 1/2 c. whole-wheat flour + 1/2 c. all-purpose flour. They taste great no matter what you use!
-Any fresh fruit is a great addition to these muffins! We've used raspberries, blueberries, apples and peaches. We also like adding in coconut and chopped pecans.

Nutrition

Serving: 12g | Calories: 152kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 239mg | Potassium: 246mg | Fiber: 5g | Sugar: 7g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. i can never pass up a good bran muffin! love how relatively guilt-free these muffins are.. thanks for sharing an awesome recipe!

  2. I made these for my fiance because we are both dedicated to changing our eating habits and live a healthier lifestyle. I substituted oat bran (it’s what I had on hand) for wheat bran and they were absolutely delicious. He liked them so much I’m sure to make them again. Thank you for a wonderful recipe.

  3. Could I substitute the milk/lemon juice “buttermilk” for almond milk and lemon juice? Or would it not work out?

  4. Loved the muffins. So happy to find a low sugar low fat recipe that tastes delicious. I added a little stevia to mine along with apples pecans and dried cranberries. Simply delicious????

  5. At what temperature and for how long if I wanted to bake jumbo bran muffins using your AMAZING bran muffin recipe?

    1. Hi Lisa, I can’t really say. I haven’t made these any bigger. I would guess 8-10 minutes at the same temperature. Please let me know how they turn out!

  6. I really enjoyed this recipe. I didn’t have Greek yogurt at the time so I used regular vanilla and cut back a bit on the coconut oil. My brown sugar was also super hard and I couldn’t use it so I decided to substitute with coconut sugar. I also used 1 cup strawberries and 1/4 cup of chocolate chips, because of this combo I didn’t add cinnamon.

    An important note regarding mixing the wet ingredients: MAKE SURE THEY ARE AT ROOM TEMPERATURE. This wouldn’t be such a big deal using vegetable oil… however I used coconut oil and it turned solid once I mixed in the egg, yogurt and homemade buttermilk. I had to microwave the mixture on/off while stirring to melt my coconut oil again. Good thing it has a low melting point, otherwise I’m sure cooking this before baking could ruin the muffins.

    The ultimate result: I would definitely make these again! Baked 12 muffins to perfection in 15 minutes!

  7. These were fantastic. My whole family loved them. Next time I’ll have to double the recipe so we have some left over for the next day!

  8. Love these muffins! I make milk kefir so I use that in place of the buttermilk and soak the wheat bran in the kefir/buttermilk to soften up while I combine the remaining ingredients. Thanks for sharing the recipe.

  9. These sound amazing. I am about to try the recipe out but was wondering about the following:

    Can I leave out the Greek yoghurt? I don’t have any at hand so wondering if this would make a difference.

    I want to make strawberry and banana muffins. Plan on using 2 small ripe mashed bananas and a quantity of chopped fresh strawberries (not sure how much yet). Is there anything to be aware of with these fruits especially since they will be adding more moisture (eg longer baking time, more dry ingredients etc).

    Many thanks

    1. Hi CK, I can’t really say because I haven’t made those substitutions for this recipe before. As far as the baking temp, it would be 220 degrees.

  10. These were awesome!!! Will be a staple for me going forward. I used vanilla yogurt because it’s what I had and it definitely gave great flavor. Tried your buttermilk recommendation and it worked out perfectly! 

  11. Enjoyed by my toddler and myself today, right out of the oven! I quadrupled the recipe too and all went well!

  12. These are wonderful! I reduced heat to 400 and baked for 20 minutes to make 6 jumbo muffins. Moist and tasty! Next time I’ll add more sugar since I prefer a sweeter muffin ?. Great recipe! I will be making these regularly!

      1. Actually, the more I eat these, the more I appreciate the cinnamon and bran flavor! I think this muffin has changed my mind and now I don’t feel the desire for a super sweet confection. It’s perfect!

  13. Next time I make them I will add more dried fruit.  We ate them with homemade strawberry/rhubarb jam.  Delicious!

  14. What can I say, this beat my regular recipe by about 10 stars.  I only use 1/4 cup of oil. My 17 year old son who hates all ‘brown’ baked things…….ate 6 out of the dozen that I made. That’s when you know you’ve done well!! Thank you eternally 

  15. These muffins were ok but I probably wouldn’t make them again.  I love bran muffins but prefer the recipe from Canadian living for raspberry bran muffins.  

    1. Hi Alex, I haven’t personally tried subbing the brown sugar for honey so I can’t really say. It’s worth a try!

  16. So so good. Thank you! I did cut the coconut oil into the batter to make the oil chunks small and spread out. Not sure what would have happened with a big cold chunk otherwise. 

  17. 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!!

  18. 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.

  19. Hey Natalie, I gotta say your bran muffins are awesome. I was looking for recipes using bran because I have a lot of it. We mill our own flour and sometimes sift out the bran for some of the breads we make. I never made bran muffins before because all the ones I have had in the past were course and pretty much tasteless. Your recipe is a game changer. I added fresh blueberries,craisins and pecans. Also used coconut palm sugar instead of brown (lower glycemic index). Just pulled them out of the oven and ate two of them in five minutes ?. Mmm So good,moist tender and flavorful. Thanks for sharing the recipe.

  20. i really like this recipe.  So far, I’ve made them 3 times and will continue to make them in the future.  They freeze beautifully.

    Thank you!

  21. Natalie,  thank you for sharing this delicious recipe!  It was hard for us to eat just 1 muffin at a time….so we didn’t!  🙂
    I utilized all-purpose flour rather than whole wheat – – what I had on hand,  and along with the bran it worked beautifully.
    Keep up the great work!
      

  22. Can I use spelt or brown rice flour to make these? Trying to avoid white flour and I have no wheat flour on hand 🙂

    TIA

  23. 5 stars
    Yummy and tender. Baked to perfection in my oven at 420F. I used almond milk and added 1 tbsp apple cider vinegar to “make” buttermilk and used olive oil. Also added 1/2 cup raisins, 1 cup frozen mixed berries and 1/4 cup chopped pecans to my half after I scooped out my husbands into muffin cups first. Mine tasted sweeter than his but both were good. A definite keeper of a recipe.

  24. 5 stars
    My family loved these! We added some dried strawberries & blueberries & they were gone so fast! Perfect for breakfast or a snack!

  25. 5 stars
    Making some and freezing them for later. I love a quick on the go breakfast or snack. These are so tasty!

  26. 5 stars
    I have made these many times, both following the recipe and also making some modifications (e.g., replacing some or all oil with applesauce). They are super easy and really delicious.

    I just wanted to post a piece of advice when using melted coconut oil Make sure all of the other liquid ingredients and the egg are at room temperature; otherwise the melted oil solidifies.

  27. 5 stars
    It’s truly a shame that I can give these only 5 stars — they’re fabulous! I was looking for a recipe to use up wheat bran I “found” when sorting out the pantry. Now, wheat bran is going to be a staple around here so I can make these often! Didn’t have buttermilk, so used 2% with your lemon juice “fix,” whole wheat pastry flour, local organic non-fat plain yogurt, frozen home-grown raspberries, and (my fave add) raw sunflower seeds. Perfection! Like several others, I made jumbo muffins. Baked at 425 for just a tad over 16 minutes and they are SO SO good. What a find! Thanks, Natalie! Just subscribed to your LifeMadeSimple. (And I’m looking at the gingerbread cookies video playing to the right of the screen — NEXT!)

  28. 5 stars
    Delicious and easy to make. Used frozen Saskatoons, otherwise followed recipe.
    Will definitely make again.

  29. 5 stars
    I love these. Not too sweet. I’ve taken them to several friends and they’ve all asked for the recipe.

  30. Canned pumpkin puree works well as a substitute for the yogurt. We have these muffins every other morning for breakfast. I make 2 batches at a time and freeze them. Went to make them the other day and realized I was out of yogurt. That happened once before and I tried increasing the buttermilk. Didn’t like the result. I always keep canned pumpkin on hand so this time I tried it instead and the result was great – maybe even better than the yogurt version. I didn’t think these muffins could possibly be improved – they’re so incredibly delicious!

    1. I’m so glad you love the muffins! And what a fun substitute to use canned pumpkin. A new twist on the flavor. Thanks for sharing!

  31. 5 stars
    excellent muffin – makes them very moist to use a variety of fruits such as mango! I used half oat bran and half wheat bran. It worked well. I also used monkfruit instead of brown sugar. Monkfruit is safe for those who are on a low or no sugar diet.