Bake up a batch of these Healthy Bran Muffins for a high-fiber, make-ahead breakfast. Moist, kid-friendly, and customizable with your favorite mix-ins, this recipe is perfect for busy mornings.
Why We Love These Amazing Healthy Bran Muffins:
If you’re on the hunt for a high-fiber breakfast that’s as convenient as it is delicious, these Healthy Bran Muffins will be your new go-to. This old-fashioned recipe gets a modern upgrade with applesauce for moisture, buttermilk for tenderness, and endless mix-in possibilities to keep mornings interesting.
Best of all, the batter keeps in the fridge for up to two months, so you can scoop and bake fresh muffins any day of the week without the hassle.
High in fiber: A wholesome breakfast or snack that keeps kids and adults satisfied.
Make-ahead batter: Bake as needed — fresh muffins every morning with zero extra prep.
Family-friendly: Mildly sweet and moist, so even picky eaters will enjoy them.
Versatile: Add fruit, nuts, or chocolate chips for endless variations.
Tips for Perfect Bran Muffins:
- Soak the bran fully: Let the bran cereal sit in boiling water until soft; this ensures a moist muffin.
- Use a cookie scoop: This helps portion the batter evenly into muffin cups.
- Don’t overbake: Start checking at 18 minutes to keep them tender.
- Make mini muffins: Reduce baking time to 10–12 minutes for lunchbox-friendly bites.
- Warm them up: If baking from chilled batter, add 2–3 minutes to the bake time.
Substitutions & Variations:
- Applesauce swap: Use Greek yogurt for extra protein.
- Dairy-free: Replace buttermilk with oat milk plus 1 tablespoon lemon juice or vinegar.
- Sugar adjustments: Swap some brown sugar for coconut sugar or use maple syrup (reduce other liquids slightly).
- Flavor ideas: Add a pinch of cinnamon, nutmeg, or orange zest to the batter for a flavor boost.
Creative Mix-In Ideas:
- Golden raisins + orange zest = bright and citrusy
- Shredded carrots + pineapple = tropical carrot cake vibes
- Craisins + chopped pecans = tart and crunchy
- Mini chocolate chips = dessert-for-breakfast feel
Storage & Make-Ahead Tips:
- Batter storage: Keep covered in the fridge up to 2 months. Stir gently before scooping.
- Baked muffins: Store at room temperature for 2 days, or freeze for up to 3 months.
- Reheating: Warm muffins in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes to refresh texture.
More Healthy Muffin Recipes:
Healthy Bran Muffins
These Healthy Bran Muffins are a high-fiber classic that’s moist, lightly sweet, and endlessly customizable! And this batter keeps in the fridge for up to two months—perfect for busy mornings.
Servings: 60
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Preheat oven to 370 degrees. Grease or line muffin muffin tins.
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In a large bowl, combine the 100% bran cereal with boiling water; let cool.
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In another bowl, beat sugars, shortening, applesauce and eggs until creamy.
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Stir the egg mixture into the cooled bran mixture.
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Add buttermilk, bran buds, salt and baking soda; mix well.
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Add flour gradually, one cup at a time, mixing just until combined. Gently fold in any mix-ins, if desired.
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Fill muffin cups 2/3 full. Bake 18-22 minutes until golden brown and a toothpick inserted in the center comes out clean.
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Note: Batter can be stored covered in the fridge for up to 2 months. Stir gently before baking and allow extra baking time if the batter is cold.
