The Best Bran Muffins

We enjoy Bran Muffins for breakfast or a snack (they freeze great for grab-n-go!) or even as a side dish at dinner served with BBQ ribs or soup.

A big thanks to my Mom for completely perfecting this Bran muffin recipe over the years! These muffins are a staple in our family and they get rave reviews whenever I make them for others. The secret is the addition of an extra egg white and grated carrots to make them extra moist (and healthier too!).

Are Bran Muffins Healthy?

These bran muffins are made with All-Bran cereal which I love because it’s packed with fiber. Each muffin has an estimated 4 grams of fiber and 5 grams of protein. However, they also have 15 grams of sugar per serving. See healthy adaptations below.

How to make Bran Muffins:

Preheat oven 375 degrees F. Line a standard muffin tin with paper liners or grease with cooking spray. Add raisins to a small bowl and soak them in hot water for 10 minutes, to allow them to plump. Mix together bran and buttermilk, let stand 5 minutes. Meanwhile, grate the carrots and chop walnuts (if using) and set aside. Add egg, egg white, oil, sugar and vanilla to a mixing bowl and mix by hand until combined. Stir in bran mixture. Stir in carrots, nuts, raisins.

Stir together flour, salt, soda, and baking powder, then add to the batter, stirring just until combined (don’t over mix!). Divide batter among muffin tins, filling them full. Bake for 16-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes in the pan before removing to a wire cooling rack to cool completely.

Want to make these bran muffins even healthier? Try these swaps:

Use half whole wheat flour, half regular. (I don’t suggest all wheat flour as the muffins will be dense). Reduce sugar by a few Tablespoons. Substitute applesauce for oil.

To Freeze:

Allow muffins to cool completely. Store in a freezer-safe container for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.