With loads of whole grains and fiber and the option to make them in any fruit flavor or chocolate chip, these are the very best Bran Muffins—so kid-friendly!

Bran Muffins

For the longest time, I didn’t think I liked Bran Muffins—so I had no interest in making them. And then I realized that I simply hadn’t gotten the recipe right…and then I figured out this recipe and all I can say is, I am officially a Bran Muffin superfan!

With a nutty flavor and texture, the versatility to add any fruit that you like, and perfect results when serving straight out of the fridge of freezer, these are the very best Bran Muffin recipe I’ve ever made.

They also have lots of fiber (which you expect from a bran muffin!), so they’re a great high-fiber recipe to share with the kids. (Find more tips on toddler constipation.)

Ingredients

Here’s a look at the ingredients you need to have on hand to make this muffin recipe. It’s fairly flexible, so you might already have most of these on hand.

• White wole-wheat flour: I use white whole wheat flour here for tender texture and whole grains. You can also use a mixture of all-purpose flour and whole-wheat flour instead if that’s what you have.
• Wheat bran: Wheat bran is the hard outer layer of a grain of wheat. When removed from the grains, it’s a flake that contains a lot of fiber and can easily be added to baked goods. Look for it near oats in the supermarket from brands including Bob’s Red Mill and Arrowhead Mills.
• Baking powder and baking soda: A combination of these results in muffins that bake through easily and rise perfectly.
• Cinnamon and vanilla: I like to add ground cinnamon and vanilla extract to my bran muffins for an added element of flavor in the base of the muffin.
• Milk: I use whole dairy milk in my baking, but you can use any milk you have on hand—including a nondairy milk.
• Butter: Melted unsalted butter adds richness and moisture to the base of this muffin recipe. To make them dairy-free, you can use melted coconut oil as needed.
• Honey (or maple syrup): You can use either honey or maple syrup to help sweeten the muffin. Avoid honey for babies under age 1.
• Applesauce: Smooth applesauce helps ensure that these hearty muffins are tender and moist. You can use store bought applesauce or homemade applesauce.
• Add-in of choice: Blueberries, diced banana, diced strawberries, raisins, shredded carrot, or chocolate chips can be used in the muffin recipe according to what your family prefers.

Step-by-Step Instructions

Below is an overview of how to make this muffin recipe so you know what to expect. Scroll down to the end of the post for the full information, including the timing and amounts.

1. Preheat the oven and grease a standard muffin pan with nonstick spray. Add the flour, wheat bran, baking powder, baking soda, cinnamon, and salt to a large bowl. Stir to combine gently.
2. Add the wet ingredients and whisk gently to combine.
3. Stir in the add-in. Or, divide the batter into the prepared muffin pan, using a heaping ¼ cup in each and then add the fruit or chocolate chips on top.
4. Bake until a cake tester inserted into the center comes out clean. Transfer muffins to a wire rack to cool (at least a little) and serve slightly warm or at room temperature.

How to Store

Store cooled muffins in an airtight container at room temperature for 3 days, or in the fridge for 5 days. Or, freeze cooled muffins in a freezer bag with as much air removed as possible for up to 6 months.

Best Tips for Success

• We prefer these muffins warmed slightly to serve. (So if the muffins seem to have firmed up during storage, warm slightly.) Top with butter, peanut butter, jam, apple butter, or other desired topping.
• Add one fruit flavor to the whole batch or stir in 1 tablespoon into each muffin to make a mixed batch. Or use chocolate chips.
• To make as mini muffins, follow the recipe and reduce the baking time to 10 minutes.
• Dairy-free: Use melted coconut oil and nondairy milk.
• Egg-free: Omit the eggs. Increase the baking soda to 1 teaspoon and add ½ cup more milk (so 1 ½ cups).
• Look for wheat bran near oatmeal in the cereal aisle. It’s commonly available from Bob’s Red Mill or Arrowhead Mills.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 375 degrees F and grease a standard muffin pan with nonstick spray.

• Add the flour, wheat bran, baking powder, baking soda, cinnamon, and salt to a large bowl. Stir to combine gently.

• Add the milk, eggs, butter, honey, applesauce, and vanilla and whisk gently to combine.

• Stir in the blueberries (or raisins or chocolate chips). Divide the batter into the prepared muffin pan, using a heaping ¼ cup in each.

• Bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean. Transfer muffins to a wire rack to cool (at least a little) and serve slightly warm or at room temperature.

• Store cooled muffins in an airtight container at room temperature for 3 days, or in the fridge for 5 days. Or, freeze cooled muffins in a freezer bag with as much air removed as possible for up to 6 months.
• We prefer these muffins warmed slightly to serve. (So if the muffins seem to have firmed up during storage, warm slightly.)
• Add one fruit flavor to the whole batch or stir in 1 tablespoon into each muffin to make a mixed batch. Or use chocolate chips.
• To make as mini muffins, follow the recipe and reduce the baking time to 10 minutes.
• Dairy-free: Use melted coconut oil and nondairy milk.
• Egg-free: Omit the eggs. Increase the baking soda to 1 teaspoon and add ½ cup more milk (so 1 ½ cups).
• Look for wheat bran near oatmeal in the cereal aisle. It’s commonly available from Bob’s Red Mill or Arrowhead Mills.

Serving: 1muffin, Calories: 159kcal, Carbohydrates: 25g, Protein: 4g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 16mg, Sodium: 187mg, Potassium: 164mg, Fiber: 4g, Sugar: 11g, Vitamin A: 201IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg