healthy bran muffins

Bran Muffins

April 12, 2016
bran-muffins healthy bran muffins-2 healthy bran muffins

My sister Sarah introduced us to these delicious Bran Muffins over Conference weekend and they were an instant hit! I altered her recipe by cutting the sugar in half and substituting half wheat flour to make it more healthy and quite honestly, I like the flavor better anyway. I made a double batch with plans to freeze them, but all of us have been snacking on them so much that there are only a few left.  These are definitely on our favorite list!

Bran Muffins

Cook Time: 15 minutes

Yield: 24 muffins


  • 3 cups unprocessed wheat bran
  • 1 cup boiling water
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 1/2 cup wheat flour
  • 1 cup white flour
  • 2 tsp. baking soda
  • 1 tsp salt
  • 2 eggs, beaten
  • 2 cups buttermilk (or 2 cups almond milk + 2 Tbsp vinegar)


  1. Mix 1 cup wheat bran with 1 cup boiling water; stir and let water absorb into bran.
  2. In seperate bowl, cream butter and brown sugar together.
  3. Combine the moist bran with the beaten eggs, 2 more cups of bran, buttermilk, sugar/butter mixture, and flour, soda, and salt. Stir until well blended.
  4. Place batter in the fridge from 2-4 weeks to bake later or bake immediately.
  5. Spoon 1/4 cup of batter into greased muffin tins.
  6. Bake at 400 for 15 minutes.

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1 Comment

  • Wind Wind Go Away | The Sunday Story

    […] something about the chilly and loud wind that inspired us to make our favorite bran muffins for breakfast while waiting to hear if we would still have church that day. I had 3 cute helpers. […]

    May 10, 2016 at 11:30 pm Reply
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