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These high fiber cereal Bran Muffins are a favorite breakfast in our family. Perfect for families on the go that want something healthy and delicious. The best part is the batter keeps in the refrigerator for up to six weeks!
Bran Muffins
These Bran Muffins are delicious! They are moist and have a surprisingly sweet flavor. I’ve tasted many dry and flavorless bran muffins in my life, but, these are not your typical bran muffins. I know, I know… when you have a choice of muffins, bran muffins aren’t usually the ones that get picked. However, this bran muffin recipe may get you to change your mind. The fact that they aren’t heavily flavored makes them perfect for your favorite spreads, but they really are very good when eaten plain.
This recipe is sometimes referred to as “6-week Bran Muffins.” The batter for the muffins keeps in the refrigerator for up to six weeks! I have to confess it’s never lasted that long at my house because once I make the batter, I want to pull it out and make warm muffins for breakfast every morning. Once the batter is made, it is so easy to pour it into muffin tins and have warm muffins waiting for breakfast. My family actually wants to get out of bed to see what smells so good in the kitchen.
Are Bran Muffins Healthy?
Bran is good for you. It contains protein, fiber, vitamins, and antioxidants that can help control blood sugar, aid in digestion, and reduce cholesterol. It’s the other ingredients in addition to the bran that can interfere with how healthy the bran muffin is. As you can see in the nutrition information below the recipe, these muffins are pretty healthy. Each muffin is only 100 calories, compare that to a Costco muffin that packs in about 700 calories. To make these muffins even healthier, try one or more of these substitutions depending on your health needs:
- Substitute one cup of honey for the two cups of sugar, or try a Stevia sweetener for baking.
- Use ½ cup olive oil or 1 cup coconut oil instead of 1 cup butter (the olive oil gives the muffins a slightly different taste, but, they are still very good).
- To eliminate the butter altogether, use 1 cup of unsweetened applesauce. You can also use ½ cup butter and ½ cup unsweetened applesauce.
- Replace the white flour with whole wheat flour.
Can You Freeze Bran Muffins?
Yes! If you would rather cook up all 6 dozen muffins at once and then freeze for later use, it can be done. Follow these easy steps:
- Cook muffins according to directions.
- Allow muffins to completely cool.
- Place muffins in a single layer on a baking sheet and freeze for 30 minutes.
- Put the frozen muffins in a freezer bag and seal as airtight as possible.
- Thaw on the counter, in the freezer bag, for approximately 30 minutes before serving.
READ NEXT: 33+ Super Easy Breakfast Ideas
More Healthy Muffin Recipes:
We have more healthy muffin recipes that are great make ahead breakfast for families on the go that want something nutritious.
Bran Muffins
Equipment
- Hand Mixer
Ingredients
- 5 teaspoons baking soda
- 2 cups boiling water
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 4 cups All-Bran cereal
- 2 cups Bran Flakes cereal
- 5 cups flour
- 1 quart buttermilk
- Raisins, craisins, nuts, chopped dates (optional)
Instructions
- Preheat oven to 375 degrees
- Dissolve baking soda in the 2 cups of boiling water. Set aside to cool.
- In a large bowl, cream butter and sugar together with an electric mixer. Beat in the eggs.
- Stir in the cereals, flour, and then add the buttermilk.
- When buttermilk is blended in well, add the soda water.
- If you are adding dried fruit or nuts, mix them in after the soda water.
- Fill greased muffin tins about ¾ full with batter and bake for 25-30 minutes, or when muffin tops begin to lightly brown. Cupcake liners can also be used.
Notes
Nutrition Information
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I am all about healthy options & these will be great for grabbing on the go each morning!
These are so good!! When I’ve tried bran muffins in the past, they are usually so dry, but these are so soft & moist! Love them with nuts!
So good! Bran muffins are one of my favorite muffins! These are wonderful. 🙂 I’m thinking of using dark brown sugar instead of white sugar for the next batch. I just adore the taste of dark brown sugar in baked goods!
So good ! I normally don’t like muffins that are too “healthy” but these tasted great. Do you think it’s because of the buttermilk? I can’t tell … but something gives it a depth of flavor that just doesn’t taste like pencil shavings. Anyhow thanks for the great recipe.
These are amazing! I pop the extras in the freezer so I always have a healthy breakfast on hand.
Have you tried substituting coconut oil instead of the butter. Just curious thanks!
Can I substitute molasses for the sugar? If so, how much molasses would I use?
We haven’t used molasses in this recipe yet so I am unable to advise how much you would substitute. If you try it, let us know how it works out of you and what adjustments you made!
your cereal bran muffin recipe sounds good, can you tell me the amount of fiber in each muffin?
We are in the process of updating many of our recipe with nutrition facts. We will hopefully have that finished by the end of the year. If you need the info before then, you may type our recipe into a recipe calculator (like Livestrong) and should be able to get a good idea of how many grams of fiber is in each muffin. Hope this helps!
I am making these for the first time tonight. I substituted the honey for the sugar and the batter is really runny, is that normal?
Growing up, our house often had a batch of “6 week muffin” mix in the fridge – I even loved to sneak a spoonful raw every once in a while. The muffins were so good! I hope this is the same recipe.
This is one of our family favorites, only I make half a batch and works out great. Freeze the left over muffins to grab any morning we like.. Thanks for always sharing recipes, we enjoy them.