Bran Muffins Recipe

This Bran Muffins recipe makes sweet, moist, fiber-packed muffins that are freezer-friendly so you can enjoy fresh muffins whenever.

Memories of time spent in a grandmother’s kitchen are often evoked by this Bran Muffins recipe. The recipe yields about four dozen muffins, so it is convenient to bake a batch now and save the rest of the batter for later. A large amount of fiber is provided by the addition of ground oats, flaxseed, and bran cereals, making these muffins a healthier choice that still offers a sweet, moist crumb for a satisfying start to the day.

A very large mixing bowl is recommended due to the generous quantity of batter, which can be kept in the refrigerator or freezer until it is time to bake.

Easy Bran Muffins:

Ingredients Needed

• Bran flakes cereal
• Bran cereal (bran nuggets)
• Flour
• Ground oats
• Ground flaxseed
• Sugar
• Shortening
• Salt
• Buttermilk
• Eggs
• Baking soda
• Boiling water

(Exact measurements are listed in the printable recipe card below.)

Step-by-Step Instructions

Bake or Store – A muffin tin is prepared with liners, which can be lightly greased or sprayed with pan spray. A size D20 scoop (or another standard-size scoop) helps fill the muffin cups evenly.

Prepare the Baking Soda Mixture – A small saucepan of water is brought to a boil, and baking soda is stirred in. It is then set aside to cool.

Cream the Sugar and Shortening – In a large bowl, sugar and shortening are creamed together until fluffy.

Eggs and Buttermilk – Eggs are mixed in next, followed by the buttermilk. The batter will become noticeably thinner at this stage.

Soften the Bran Cereals – In another large bowl, bran flakes and bran cereal are combined. The cooled baking soda mixture is poured over the cereals to soften them.

Combine Dry Ingredients – Flour, ground oats, ground flaxseed, and salt are stirred into the buttermilk mixture, taking care not to overmix.

Combine and Mix – The softened cereal mixture is folded into the buttermilk batter until blended.

Frequently Asked Questions

1. Can these Bran Muffins be made ahead of time?
Yes, they can be made ahead of time. The batter was created to be stored in the fridge or freezer, so fresh muffins can be baked whenever they are desired.

2. How long will the Bran Muffin batter last?
The batter can be stored in the refrigerator for up to four weeks. It also stays fresh in the freezer for up to three months.

3. Can this recipe be made and frozen before or after baking?
Either option works well. The batter can be frozen in a container or in lined muffin tins. If the batter is frozen in tins, the individual portions can be transferred to a freezer-safe container or bag once solid. They should be thawed completely before baking or a few extra minutes should be added to the baking time.

This Bran Muffins recipe is a fantastic way to enjoy a healthier breakfast option that is packed with fiber. They pair well with my baked scrambled eggs recipe, and the Baked Sausage recipe is also a delicious accompaniment for a hearty start to the day. All of these recipes come together to create a convenient and satisfying morning meal.

Bran Muffins Recipe Card:

Rachel Koller

Bran Muffins

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Sweet moist healthier bran muffins recipe that will leave you surprised they are high fiber flax seed bran muffins.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 48 muffins

Calories: 86

Ingredients

  

1x2x3x?

• 1 cup boiling water
• 3 teaspoons baking soda
• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 2 cups buttermilk
• 2 cups flour
• 1/2 cup ground oats
• 1/2 cup ground flaxseed
• 1/2 Tablespoon salt
• 1 cup bran flakes cereal
• 2 cups bran cereal bran nuggets

Method

 

1. In a small saucepan or in a microwave-safe bowl using a microwave, boil the water, then add the baking soda. Set aside to cool.
2. In a large bowl, cream sugar and shortening until fluffy. Add eggs and mix well. Stir in buttermilk.
3. In another large bowl, combine bran flakes and bran cereal. Pour the cooled baking soda water over the cereals and toss gently.
4. Stir flour, ground oats, ground flaxseed, and salt into the buttermilk mixture, mixing only until incorporated.
5. Fold the cereal mixture into the buttermilk mixture. Mix until blended.
6. Fill muffin liners and bake at 350°F (175°C) for 20 minutes or until golden brown.

Nutrition

Serving: 1gCalories: 86kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 2gCholesterol: 10mgSodium: 185mgFiber: 2gSugar: 5g

Notes

Store leftover batter in an airtight container in the refrigerator for up to 4 weeks or freeze for up to 3 months.

If frozen, thaw completely before baking or add a few extra minutes to the bake time if baking from frozen.

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Originally Published: 11/03/2016 Text & Photos Updated: 02/15/2025