Bran Muffins

Bran Muffins

My homemade bran muffins are so tasty you might just forget they’re good for you. - Jenny Jones

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes: one dozen

Bran Muffins


  • 2 cups wheat bran
  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt

  • 1 cup low fat buttermilk
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1/4 cup molasses
  • 1 teaspoon vanilla

  • 1/2 cup raisins (optional)


  1. Preheat oven to 400° F.
  2. Grease a 12-cup muffin pan or insert paper liners.
  3. Combine dry ingredients in a bowl. Stir well.
  4. Combine liquid ingredients in a measuring cup.
  5. Add liquid mixture to dry ingredients all at once and gently combine. Do not over-mix. (Fold in raisins if desired)
  6. Divide batter evenly between cups. Bake for 15-18 minutes.

Note: For a more moist muffin, add an additional one tablespoon of oil.

29 Comments on "Bran Muffins"

  1. Ronda

    Love your recipes! Looking forward to making these tonight. Live in the south and would love it if you gave us a great king cake recipe!
    Keep up the good work!

  2. Rose

    Can I use sugar alternatives like Stevia for the regular sugar?

  3. Kat

    Hi! Would adding chopped nuts and apples

  4. Marie

    Hello Jenny, I really enjoy your recipes. They are easy, healthy and nutritious. My question is regarding some molasse cookies I made last year. They were great and not too sweet, which I enjoyed. I was sure they were from you and thought I had printed the recipe. I am disappointed that I can’t find it anymore on the Net. Have you ever offered such a recipe and if so, was it removed or replaced by another recipe of yours?

    Your bran muffins look great. I will try these soon.

    Thanks for letting me know about the molasse cookie recipe. Keep up your good work. Your recipes are very appreciated.


  5. Kim

    I love the recipe for muffins. I make variations using bananas, raisins, craisins, applesauce substituted for a bit of the oil. We bring foods to work and when it was my turn I brought these. I was greeted with a lot of ” you brought BRAN muffins?” Those faces turned to ” Wow, you brought bran muffins! ” 🎉🌹😄

  6. Mary Linda

    Hi Jenny! I love your recipes. For these bran muffins I could only find
    oat bran. Do you think that will work in the recipe?

  7. Lindy

    I made these just as stated and they are fabulous! They make a BIG muffin. I went ahead and used the entire batter for 12 muffins, it fills up the cup above the rim but doesn’t spread out much during baking.

    I may add one mashed banana next time for a variant. I did add the raisins she suggested and like them. Sooooo good.

  8. Tammy

    I use applesauce as a partial substitute for the oil. I pour a couple of tablespoons of oil into the 1/ 2 cup measuring cup and then fill the rest of the
    1/ 2 cup up with applesauce. Healthier and you still get a nice moist muffin! 😉

  9. Kathybt

    Hi Jenny! I love shake and bake food. Great tasting and quick preparing! What is whole wheat pastry flour? And I live in Farmington Utah so it is quite dry here. Do I need to do anything special to any of your baked goodies( cakes, cookies, breads and rolls)? Thank you! Merry Christmas!

  10. Patti G

    Hello Jenny- How would honey work as a molasses substitute?

    • Charlotte

      i’m not Jenny, but…
      honey will impart a different flavour note, that is very different from molasses. You could use honey and still have it taste good, but not like a typical bran muffin, which usually has strong hints of molasses flavor. hope this helps 🙂

  11. Sam

    Insanely delicious. Rich and moist and flavorful. Finally we have a bran muffin we don’t just force down for the fiber. Thanks!

  12. Terry

    Love these muffins, depending on where you live Bobs Red Mill has the wheat bran in packages, I keep it in a glass jar refridgerated, I use currents instead of raisins, to me, they are smaller and sweeter, this make a very large muffin, if I skimped, I could get more than a dozen,but that’s not my style, never liked the muffins made w bran cereal, too grainy, I always have pastry flour since it does make pastry recipes softer in texture, these freeze well, wrap each one in seran, to avoid freezer burn, love all your recipes, passed your website on to many friends, keep healthy and happy,you are doing God’s works and most of all enjoying it???

  13. Vivi

    Can I substitute whole wheat flour for WW pastry flour?

  14. Liz

    Love it. Moist, healthy, very good. I haven made this recipe in a bread pan…easy to cut and freeze.

  15. Bill

    Jenny, HELP!
    I’m a novice at this. I love bran muffins with raisins. Tried to bake bran muffins in oven, “convection bake” for 16 minutes at 400. Scrupulously followed the recipe.
    Turned out dry and “crumbly”. Tasty but kind of “ falls apart” in my hands.
    Suggestions? Don’t want to go back to “store bought “
    Baker Bill.

    • Jenny

      It would help to know the exact ingredients you used if you can send that. Meantime, it’s not “convection” bake so that may have over-baked them.

  16. Ann

    Another successful recipe! Thank you Jenny!

  17. Catherine

    Another hit Jenny! Merci beaucoup.

  18. Asl

    Hi Jenny, I don’t have molasses at home. Are there any other substitutes for molasses?

    • Jenny

      I don’t know of a substitute as molasses is key to the flavor of these muffins but you can probably find a different bran muffin recipe that does not use molasses. I always think it’s better to use a proven recipe than to make changes when baking.

      • Charlotte

        Cane sugar syrup is a possible substitute which is used in Louisiana. Your recipes are terrific!

    • ChrisH

      Brown sugar contains MOLASSES, dark has more than light. Might work well replacing granulated sugar with either. Moisture content will be effected slightly but you can adjust it by adding a little honey or more oil to balance. Or, simply adding another tablespoon or so of brown sugar.

  19. Granmama11

    Jenny, I’m not familiar with wheat bran and was wondering if Kellogg’s All~Bran is the same thing or if it could be used?

    • Jenny

      All-Bran is not the same as wheat bran. Wheat bran is more like oats but softer and flakier with nothing added so All-Bran would not be a good substitute. You can find wheat bran, also called miller’s bran at a health food store.

      • Granmama11

        Okay, thank you and thank you for your fast responses

  20. Patti

    I finally found bran at whole foods and got some molasses – made these yummy muffins. Thanks Jenny.

  21. khabirah

    Just made these and they came out great. For some reason when I taste these I taste little difference between these and the flax seed muffins. Either way,they taste good!

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