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Bran Muffins

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Bran muffins are wholesome, fiber-rich baked goods that combine hearty wheat bran with natural sweetness from brown sugar and optional dried fruit. Soft, tender, and slightly nutty, they make a perfect breakfast, snack, or light dessert. Variations with nuts, spices, or fruit add extra flavor and texture.

Ingredients

1 ½ cups wheat bran

1 cup buttermilk (or plant-based milk with 1 tsp lemon juice for vegan)

⅓ cup canola or vegetable oil

1 large egg (or flax/chia egg for vegan)

⅔ cup dark brown sugar

1 teaspoon pure vanilla extract

1 cup all-purpose flour (or gluten-free flour blend)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

½ cup raisins or other chopped dried fruit (optional)

Instructions

  1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease.
  2. Combine wheat bran and buttermilk in a medium bowl; let sit 5 minutes to soften.
  3. In a large bowl, beat egg, brown sugar, oil, and vanilla until smooth.
  4. Stir in bran mixture until well combined.
  5. Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
  6. Gradually fold dry ingredients into wet mixture, careful not to overmix.
  7. Fold in raisins or dried fruit if using.
  8. Divide batter evenly into muffin tin.
  9. Bake 18–22 minutes, or until a toothpick inserted comes out clean.
  10. Cool 5 minutes in tin, then transfer to wire rack to cool completely.

Notes

For vegan muffins, use flax or chia egg and plant-based milk.

Do not overmix batter to keep muffins moist and tender.

Optional mix-ins: nuts, spices, or different dried fruits.

Store in airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Find it online: https://familydinnercooking.com/bran-muffins/