These wholesome bran muffins are the perfect way to start your morning with a nutritious boost. Ready in just 35 minutes, they pack a delightful combination of fiber-rich ingredients and natural sweetness into every tender bite.
With 4 grams of fiber and only 286 calories per serving, these moist muffins deliver a satisfying breakfast or snack option that will keep you energized throughout your day.
Essential Ingredients
- All-Bran cereal: 1½ cups, provides perfect texture and fiber
- Buttermilk: 1 cup, makes muffins moist and tender
- Eggs: 1 whole egg + 1 white, for structure and lightness
- Oil: ⅓ cup, ensures perfect moistness
- Brown sugar: ⅔ cup, adds wonderful caramel notes
- Carrots: 1 cup finely grated, adds natural sweetness
- Mix-ins: 1 cup each walnuts (optional) and raisins
- Dry ingredients: 1 cup flour, salt, baking powder, and baking soda
Step-by-Step Instructions
- Prep work: Preheat oven to 375°F and line muffin tin with papers
- Raisin prep: Soak raisins in hot water for 10 minutes until plump
- Cereal soak: Mix bran with buttermilk, let rest for 5 minutes
- Mix wet ingredients: Combine eggs, oil, sugar, and vanilla until smooth
- Combine mixtures: Stir bran mixture into wet ingredients
- Add mix-ins: Fold in carrots, nuts, and drained raisins gently
- Finish batter: Add flour mixture, stirring just until combined
- Bake: Fill muffin cups and bake 16-18 minutes until done
- Cool: Rest briefly in pan, then transfer to cooling rack
Cooking Tips
The secret to perfect bran muffins lies in two simple tricks! First, soaking your raisins makes them wonderfully plump and juicy. Second, letting the bran sit in buttermilk for a few minutes helps it soften, creating a more tender muffin.
When mixing your dry and wet ingredients, use a light touch – just stir until they’re barely combined. This gentle approach keeps your muffins soft instead of tough.
Easy Substitutions
Don’t have buttermilk? Mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. For a nut-free version, skip the walnuts or swap them with sunflower seeds.
You can also try dried cranberries instead of raisins for a tart twist. Want to reduce the sugar? Cut back to 1/2 cup of brown sugar – the carrots and raisins add natural sweetness!
Storage Tips
These muffins stay fresh at room temperature for 2-3 days in an airtight container. Pop them in the fridge, and they’ll last up to a week.
The best part? They freeze beautifully! Just wrap them individually in plastic wrap, put them in a freezer bag, and they’ll keep for up to 3 months. To enjoy a frozen muffin, let it thaw overnight in the fridge or warm it in the microwave for about 30 seconds.
Serving Ideas
These hearty muffins make a wonderful breakfast or snack. Try them slightly warm with a pat of butter that melts into all the nooks and crannies.
They’re perfect alongside your morning coffee or tea. Pack them in lunch boxes or bring them to brunch – they travel well! For extra nutrition, serve with fresh fruit and a dollop of yogurt.
Bran Muffins
Equipment
- Muffin tin
- Mixing bowls
- Wire cooling rack
Ingredients
- 1 1/2 cups All-Bran cereal
- 1 cup buttermilk
- 1 egg
- 1 egg white
- 1/3 cup oil
- 2/3 cup light brown sugar packed
- 1 cup carrots grated on small/medium size holes
- 1 cup walnuts chopped, optional
- 1 cup raisins
- 1 Tablespoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- 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. Meanwhile mix together bran and buttermilk, let stand 5 minutes.
- 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.
