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This is the bran muffin recipe that actually tastes good! The secret is to use coconut oil. Not only does it make these bran muffins healthier, it also brings the most delicious flavor. 

Freshly baked bran muffins on a cutting board. One has a bite taken out of it.

Bran muffins that actually taste good! These muffins are made with coconut oil to bring extra goodness to the usually dull bran muffin.

Fiber! Fiber! Get your fiber! These muffins are full of fiber, but even better they are full of flavor. My doctor handed me a recipe for bran muffins when I was pregnant with my first child.  I like bran cereal so I thought the muffins tasted okay, but it wasn’t the best and my husband definitely wouldn’t eat them. Over the years the recipe has evolved. This recipe is a bran muffin that actually tastes good! The key is the coconut oil. It provides a subtle coconut flavor to the muffins that gives it a new and improved taste. Who knew bran muffins could be so delicious?

  • What kind of bran cereal do I need to use for this recipe?

    There are three main kinds of bran: wheat bran, rice bran and oat bran. We recommend wheat bran strands (whole bran) for this recipe to ensure optimal flavor and texture. In a pinch and only have flakes? Food allergies or Celiac? Give oat or rice bran a try, but always try to stick with whole bran where possible. 

  • What if I don’t have buttermilk?

    Pro tip: You can actually make a buttermilk substitute at home with just milk and white vinegar. Add 1 Tablespoon vinegar (or lemon juice) to 1 cup of milk and let sit for 10 minutes. That’s it. It seriously doesn’t get any easier than this. Whatever milk you have on hand will do, even almond milk if you are dairy free. 

  • What can I use instead of coconut oil?

    We highly recommend using coconut oil for the added pack of flavor it gives. However, melted butter or vegetable oil can be used when necessary. 

Bran muffins in a basket with a blue cloth.

If you like this recipe, you may be interested in these other delicious muffin recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bran muffins in a basket with a blue cloth
This is the bran muffin recipe that actually tastes good! The secret is to use coconut oil. Not only does it make these bran muffins healthier, it also brings the most delicious flavor. 
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Ingredients
  • 1 1/2 cups 100% all bran cereal
  • 1 cup buttermilk
  • 1/3 cup coconut oil melted
  • 1 large egg
  • 2/3 cup brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Instructions
  • Preheat oven to 450 degrees Fahrenheit. Lightly spray a muffin pan with nonstick spray or line with paper cups.
  • In a medium sized mixing bowl soak bran cereal and buttermilk for about 10 minutes until it gets all soggy.
  • Add in melted coconut oil, egg, brown sugar, vanilla extract, flour, baking soda, baking powder and salt. Stir thoroughly. This mixture will be very thick.
  • Divide the batter equally among the 12 muffin cups, filling almost all the way full.
  • Bake in the preheated 450 degree oven for 5 minutes. Without opening the door, reduce the heat to 350 degrees and let the muffins continue baking another 8 to 10 minutes. Remove from the pan and cool on a wire rack.
Notes

Nutrition

Serving: 1muffin | Calories: 175kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 251mg | Potassium: 180mg | Fiber: 2g | Sugar: 14g | Vitamin A: 190IU | Vitamin C: 1.6mg | Calcium: 85mg | Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: Bran Muffins

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Josephine

I made these after watching your video, I’m 84 yrs young and I have been making bran muffins since I can remember. Without a doubt these are the BEST that I have ever made. I can’t stop eating them. My husband and I have one every night with a hot drink. Thank you for the new joy in our lives.

Jennifer

5 stars
Just made these last night with a couple of modifications, and they turned out great! I used a little less sugar (1/2 cup instead of 2/3), and I added a chopped apple. I also used applesauce instead of coconut oil. They’re very moist, and perfect with a cup of coffee. 🙂

Jennifer

5 stars
Just made these muffins and they are excellent! So moist and delicious!

Janice

These Bran Muffins are amazing! So light and tasty. There’s a bit of sweetness to them, too and crunchy tops.
I followed the recipe to a “tee”. But, I used my large muffin pan and made six. They will not last….Thank you, Rachel. I enjoy trying all of your recipes…

kellie redding

5 stars
Add a 1/4 cup of chocolate chips and even better 8)

Anna Thomas

5 stars
These were so delish !! I only had jumbo tins so had to adjust the bake times, but they came out so nice, just a little crumbly, but that might be due to my cook times. Will definitely bake these again.

Sully

4 stars
Modified the recipe: 2/3 cup pure maple syrup for brown sugar. 2 eggs, 1 container vanilla yogurt, Flour increased To 1.5 cups, and added chocolate chips! Excellent

Linda Norris

5 stars
These muffins were delicious. I made a couple changes; all I had was Raisin Bran but the few added raisins just added to the great flavor. I added cinnamon and a few chopped walnuts , and I’m not crazy about coconut oil so I used peanut oil instead . They had a great flavor and the texture was great. Will definitely make again!

Debra

BEST Bran Muffins ever! I LOVE these! Easy to make and delicious! I sometimes add one Banana to the mixture and they are delicious, but these muffins are delicious without a banana in them. Thank you so much!!

Sarah

5 stars
These muffins were great! My kids loved them, but my toddler has a hard time eating them without a substantial mess, so I was hoping to make some as mini muffins, but am hesitant on how to go about doing so because of the oven temperature change part-way through… Do you have any suggestions on how to adjust the time with this recipe as mini muffins? Thank you for the great recipe!

Julie

5 stars
I’ve made these twice already and they are fabulous!
Thanks again for another wonderful recipe.

Colleen Golub

5 stars
These muffins are excellent. Moist and perfect amount of sweet

michaluna

I just put a batch of these in the oven so I’m hoping my picky eaters will like them! I just love Rachel’s great how-to videos and recipes!!! … To boost the fiber of these muffins, I added 1/2 cup golden raisins (soaked in hot water for 10 minutes first) and 1/2 cup walnuts. I also swapped out the all-purpose flour with whole wheat flour, which upped the fiber overall by 8 grams. To keep the muffins from being as dense because of the whole wheat flour, I boosted the baking powder and soda 1/8 tsp each.

Donna

Rachel – in your coconut oil bran muffin recipe what kind of coconut oil did you use. I don’t usually use coconut oil so wasn’t sure which one to get. I’m anxious to try these but want to make sure I get the right coconut oil. Really enjoy your recipes. Thank you!

Lee Harrison

5 stars
I followed the recipe exactly…a rarity for me…and these are FANTASTIC. The coconut oil makes all the difference. Thanks for another great recipe!

5 stars
Absolutely fantastic from someone who has never been a big fan of healthy eating. Pretty much forced into it. But these don’t taste healthy at all. I used brown sugar monk fruit and no salt to accommodate my dietary needs.

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