Bran Muffins are moist muffins that can be made with bran cereal or wheat bran and are a wonderful source of fiber to keep you feeling full all morning! Try my Blueberry Pie Muffins for another flavorful muffin.
This recipe was inspired by a reader, requesting a bran muffin recipe. I ended up trying the recipe two different ways–one with bran cereal and the other with wheat bran. Bran is good for your health. And, either cereal or wheat bran can be used in this bran muffin recipe. If you use wheat bran in this recipe, the muffins will be a little less sweet and have a more pronounced bran flavor compared with the cereal.
Bran Muffins Ingredients
Bran: These bran muffins taste great with both all-bran cereal and wheat bran. The all-bran cereal will result in the muffins being a little sweeter than the more prominent bran flavor when using wheat bran. And, bran is full of fiber to keep you feeling full longer, so it’s a great way to start your day!
Milk: I prefer using whole milk in the recipe, but you can use 2% or even 1% to save on fat and calories.
Molasses: The molasses in the muffins is unsulphured molasses. Unsulphured molasses (regular molasses) is richer, thicker, and sweeter than sulphured. It is made with fewer preservatives because it is made with more mature sugarcane. Sulphured molasses has added sulfur dioxide to the younger sugarcane, so that can alter the flavor of the recipe. There is also a variety of molasses called blackstrap. Do not substitute molasses in a recipe (including this one) for blackstrap unless the recipe is very specific about using it.
How to Make Bran Muffins
These bran muffins are easy to make and easier to eat! They are a wonderful treat to have at breakfast time or as a late morning snack; the bran helps keep hunger at bay. To get started, preheat the oven and line a muffin tin with liners. You can also spray the muffin tin with nonstick spray.
In a large bowl, combine the bran cereal or wheat bran (whatever you are using in the recipe) and milk. Let the mixture sit for about 5 minutes, or until the cereal or bran has softened. Next, add the egg, oil, and molasses. Mix well and set the bowl aside.
Then, in a separate large bowl, whisk together the flour, brown sugar, salt, and baking powder. Pour this flour mixture into the wet mixture and mix just until combined. A few lumps are okay. Make sure to not overmix muffin batter. Pour the batter evenly into the muffin tin. Bake for 15-20 minutes, or until the muffins spring back when touched. Let cool a bit on a wire rack. Serve warm.
How to Store Muffins
When storing muffins, make sure they are completely cooled before doing so. Storing warm muffins will result in the muffins becoming soggy. Once cooled, place a paper towel in the bottom of an air-tight container. Place the muffins in a single layer on top of the paper towel. Then, place a second paper towel on top before putting on the lid. Store at room temperature for up to 4 days.
To freeze the muffins, again, let them cool completely. Then, wrap the muffins in aluminum foil or plastic wrap. Then, place in a freezer-safe container to store for a couple of months. Be sure to label and date the container.
Variations to Bran Muffins
These muffins are delicious with just some added butter. But, you could add some fruit, like raisins, pineapples, blueberries, apples, etc. to the batter before baking. You could also add some chocolate chips for a little chocolate taste to each bite.
Looking for More Muffin Recipes?
- 1½ cups Kellogg’s All-Bran cereal, or wheat bran
- 1 cup whole milk
- 1 large egg, room temperature
- ¼ cup vegetable oil
- ¼ cup molasses
- 1¼ cups all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 tablespoon baking powder
Preheat oven to 400°F and prepare a muffin tin by lining with muffin liners or spraying with nonstick cooking spray.
In a large bowl, combine bran cereal (or wheat bran) and milk. Let stand for 3-5 minutes (or until cereal is softened).
Add the egg, oil, and molasses. Mix well and set aside.
In a large bowl whisk together flour, brown sugar, salt, and baking powder.
Pour the flour mixture into the wet mixture and mix until just combined. (Lumps are okay).
Pour the batter evenly into the muffin tin.
Bake 15-20 minutes, or until the muffins spring back when touched.