Home » Muffins » Best Basic Bran Muffin Recipe

Best Basic Bran Muffin Recipe

Best Basic Bran Muffin Recipe

Here’s the best basic bran muffin recipe to try. Packed with whole grains and these come out really wonderful. I bake these so often, there’s no need to look at a recipe anymore. My family adores these and so do I. Check out the easy-peasy wholesome recipe and enjoy!

 

This recipe came about because my daughter, being away at college, wanted me to send her a “mom” care package. I sent her a bunch of things like nice warm sweaters and comfy slippers. I also threw in lots of gum and her favorite chocolate bars.

So….. I had to send some of my goodies that were not only yummy but healthy as well. 

She loves my gluten free peanut butter cookies and a few others so that went in too.

I thought this up while having coffee the other morning.

 It’s easy to make and has a nice amount of fiber and good carbs to keep her going with the late nights of studying. She absolutely loved these muffins! I’m glad I had sent the muffin recipe because, she told me she made a batch at least once a week and her roommates loved the muffins too. Happy mommy for sure. 

Give this recipe and try and hope you enjoy them. They are really delish!

 

 

Best Basic Bran Muffin Recipe

Yields: 12 regular size muffins

 

 

What you’ll need to make a batch of best basic bran muffins…

Ingredients:

  • 1 1/2 cups wheat bran
  • 1 cup all purpose flour or whole wheat pasty flour may also work for this recipe
  • 1 1/8 teaspoon baking powder
  • 1 teaspoon baking soda, make sure both powder and soda are fresh, makes a huge difference in taste
  • 1/4 teaspoon salt, I used fin sea salt
  • 1/4 to 1/2 teaspoon ground cinnamon, this is optional
  • 1 cup buttermilk, either the carton or powdered buttermilk mixed with water, to make a non dairy buttermilk, mix 1 cup almond or any non dairy milk with 1 tablespoon apple cider vinegar. Stir well. Let sit for about 5 minutes.
  •  3/4 cup light brown sugar, you can use coconut sugar too, for a less sweet muffin, you can cut the sugar to 2/3 cup
  • 1/3 cup coconut oil or avocado oil, if using coconut oil, melt and let cool down a bit before adding along with the egg
  • 1 large egg, lightly scrambled
  • optional add-ins, dried cranberries, raisins, chopped nuts of choice, you pick your favorites. (They tastes so delicious as is though)

 

 

 

Directions:

  1. Preheat oven to 375 degrees. Line a muffin tin with foil or paper liners. Set aside.
  2. In a large mixing bowl, whisk together all the dry ingredients to get out any clumps. Set aside for just a minute.
  3. In a medium mixing bowl, mix the wet ingredients also with a whisk.
  4. Now, pour the wet into the dry ingredients. Gently mix to combine using a rubber spatula. Dig down to make sure dry is incorporated into the wet.  Try not to overmix. If using any ad-ins, toss in now. Give another mix to combine.
  5. Bake for about 14 to 20 minutes. Check after 14 minutes. Muffins should lightly spring back when gently touched on top. You can use a toothpick or skewer to check in the middle of one or two muffins. There should be dry or no crumbs. But, try not to over bake the muffins. Let cool in pan on a wire rack for about 10 minutes. Then, gently take out each muffin and let cool on the wire rack. The muffins taste delicious warm or at room temperature. 
  6. To store the muffins, place in an airtight container on the counter up to 2 days or in fridge up to 4 days. Can be frozen up to a month but each muffin should be wrapped and then placed in a airtight Ziplock bag or freezer safe container. Enjoy!

 

Here’s a few more yummy baked breakfast and brunch recipes to see…

One Bowl Blueberry Banana Bread

Chocolate Cranberry Oat Muffins

Homemade Bagels

Bagel Breakfast Casserole 

Brioche French Toast 

Print and copy recipe below in the recipe card..

Best Basic Bran Muffin Recipe

Here’s the best basic bran muffin recipe to try. Packed with whole grains and these come out really wonderful. I bake these so often, there’s no need to look at a recipe anymore. My family adores these and so do I. Check out the easy-peasy wholesome recipe and enjoy!

Course Breakfast, brunch, Snack, Snack Time
Cuisine American
Keyword bran, bran muffins, healthy, muffin, muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Pam

Ingredients

  • 1 1/2 cups wheat bran, oat bran probably will substitute fine but, I haven't tried that yet
  • 1 cup all purpose flour whole wheat pasty flour may also work for this recipe
  • 1 1/8 teaspoon baking powder
  • 1 teaspoon baking soda make sure both the powder and soda are fresh for best flavor
  • 1/4 teaspoon I used fine sea salt
  • 1/4 to 1/2 teaspoon ground cinnamon, this is optional
  • 1 cup buttermilk, either the carton or powdered buttermilk mixed with water, to make a non dairy buttermilk, mix 1 cup almond or any non dairy milk with 1 tablespoon apple cider vinegar. Stir well. Let sit for about 5 minutes.
  • 3/4 cup light brown sugar, you can use coconut sugar too, for a less sweet muffin, you can cut the sugar to 2/3 cup
  • 1/3 cup coconut oil or avocado oil, if using coconut oil, melt and let cool down a bit before adding along with the egg
  • 1 large egg, lightly scrambled
  • optional add-ins, dried cranberries, raisins, chopped nuts of choice, you pick your favorites. (They tastes so delicious as is though)

Instructions

  1. 1. Preheat oven to 375 degrees. Line a muffin tin with foil or paper liners. Set aside

    2. In a large mixing bowl, whisk together all the dry ingredients to get out any clumps. Set aside for just a minute.

    3. In a medium mixing bowl, mix the wet ingredients also with a whisk. Now, pour the wet into the dry ingredients. Gently mix to combine using a rubber spatula. Dig down to make sure dry is incorporated into the wet.  Try not to overmix. If using any ad-ins, toss in now.

    4. Give another mix to combine. Bake for about 14 to 20 minutes. Check after 14 minutes. Muffins should lightly spring back when gently touched on top. You can use a toothpick or skewer to check in the middle of one or two muffins. There should be dry or no crumbs. But, try not to over bake the muffins.

    5. Let cool in pan on a wire rack for about 10 minutes. Then, gently take out each muffin and let cool on the wire rack. The muffins taste delicious warm or at room temperature.

    Recipe Note: To store the muffins, place in an airtight container on the counter up to 2 days or in fridge up to 4 days. Can be frozen up to a month but each muffin should be wrapped and then placed in a airtight Ziplock bag or freezer safe container. Enjoy!

 

Thanks for stopping by. I hope you enjoy these yummy bran muffins along with the other recipes posted.

To save and collect any favorite recipes, you can pin on Pinterest. It’s a great way of saving and collecting recipes for later on.

Please stop back again soon, there’s so many more recipes to see both sweet and savory. New ones too.

Before leaving, don’t forget to scroll up to print and copy todays featured recipe.

Bye for now…

 

 

 

 

 

 

 

 

 

 

 

Disclosure: You may see links to ingredients or cooking items in the ingredient, instructions, or equipment sections of this post. I’m a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I will receive a small percentage of sales generated by these links. However, this in no way increases the price of the items.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




One Comment