Simple Bran Muffins
Start your mornings the right way with these Simple Bran Muffins—a wholesome and delicious treat packed with fiber and natural sweetness. Perfectly moist and lightly spiced with an optional hint of cinnamon, these muffins combine the hearty goodness of wheat bran and the tangy richness of buttermilk for a nutritious snack or breakfast option. Ready in just 30 minutes, they’re ideal for busy days. Customize each batch with raisins or chopped nuts to add a touch of texture and flavor. Whether you’re enjoying them warm out of the oven or as a grab-and-go snack, these easy bran muffins are a perfect balance of flavor and simplicity.
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Recipe Information
Ingredients
- 1.5 cups Wheat bran
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1 teaspoon Cinnamon (optional)
- 1 large Egg
- 0.5 cup Brown sugar, packed
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 0.5 cup Raisins or chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
In a medium bowl, combine the wheat bran and buttermilk. Stir and let the mixture sit for about 5 minutes to hydrate.
In a separate large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cinnamon if using. Set aside.
In the bran-buttermilk mixture, beat in the egg, brown sugar, vegetable oil, and vanilla extract until the mixture is smooth and uniform.
Gradually add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix—small lumps are fine.
If desired, gently fold in raisins or chopped nuts to add texture and flavor.
Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 38.0 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3715 mg | 162% | |
| Total Carbohydrate | 236.9 g | 86% | |
| Dietary Fiber | 46.4 g | 166% | |
| Total Sugars | 71.3 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 469 mg | 36% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 2251 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
