Fiber! Fiber! Get your fiber! These muffins are full of fiber, but even better they are full of flavor. 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 give them a new and improved taste. Who knew bran muffins could be so delicious?
Why Our Recipe
- Finally! A bran muffin that actually tastes good!
- Coconut oil is the secret ingredient that gives it a good flavor.
- Packed with fiber from 100% bran cereal to get you going in the morning.
The doctor handed me a recipe for bran muffins many years ago when I was pregnant with my first child. We like bran cereal okay enough, and those muffins tasted okay, but they were definitely not the best. Over the years, we took that recipe and tweaked it here and there until it evolved into this! It’s a tried and true hit with everyone!
Ingredient Notes
- 100% All Bran Cereal: Stick with a 100% bran cereal for maximum fiber content. You can find it in the cereal aisle near other high-fiber options. Avoid bran flakes, as they don’t absorb liquid the same way.
- Buttermilk: If you don’t have buttermilk, substitute 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar; let it sit for 5 minutes before using.
- Coconut Oil: Use melted coconut oil. It adds a subtle coconut flavor without being overpowering. You could also use melted butter, but trust me, the flavor isn’t the same.
- Brown Sugar: Light or dark brown sugar works here.
- All-Purpose Flour: Stick with all-purpose flour for the best texture. Whole wheat flour can be used for a dense muffin, but it tends to be a bit drier.
- Baking Soda and Baking Powder: Make sure these are fresh and not expired for the best rise in your muffins.
Bran Cereal Options
100% Bran Cereal: Look for cereals labeled as “100% bran,” which are typically small, twig-like pieces. This is the ideal choice for bran muffins. It provides a high fiber content and a robust bran flavor. Brands like Kellogg’s All-Bran or Post Bran Flakes are excellent options.
Bran Flakes: While bran flakes are common, they don’t absorb liquid the same way as 100% bran cereal, resulting in a thinner batter. If using bran flakes, reduce the buttermilk by 1/4 cup to maintain the proper consistency.
Store Brands vs. Name Brands: Most stores carry a generic version of 100% bran cereal that is just as effective as name brands like Kellogg’s All-Bran.
Mix-Ins
These bran muffins are pretty amazing as is, but if you’re feeling creative by adding mix-ins to your batter.
Fruits: Toss in some dried raisins, chopped dates, or cranberries. About 1/2 cup should do the trick.
Nuts and Seeds: Add chopped walnuts, pecans, or sunflower seeds. Stick to around 1/3 cup.
Spices: Want to spice things up? Try a teaspoon of cinnamon, nutmeg, or a mix of both.
Shredded Coconut: Amp up the coconut vibes with 1/4 cup of unsweetened shredded coconut.
Chocolate Chips: Treat yourself with 1/3 cup of mini chocolate chips or dark chocolate chunks—because who doesn’t love chocolate?
Why Bran?
Bran is packed with dietary fiber, which is essential for healthy digestion and helps keep everything moving smoothly (if you know what I mean). It’s also great for keeping you satisfied, so you’re not reaching for snacks an hour after breakfast.
But the benefits don’t stop there! Bran is also a good source of important nutrients like iron, magnesium, and B vitamins, making it a smart choice for a balanced diet. It’s wholesome, hearty, and, best of all, tastes amazing in this recipe. So, if you’re looking to add a little health boost to your mornings, bran is where it’s at!
Storage Instructions
Room Temperature: Store your bran muffins in an airtight container at room temperature for up to 3 days.
Refrigerator: For longer storage, keep the muffins in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature or warm them up slightly in the microwave before serving.
Freezer: Wrap each muffin individually in plastic wrap or foil, then place them in a freezer-safe bag or container. They’ll keep for up to 3 months. To reheat, simply pop one in the microwave for 20–30 seconds or let it thaw on the counter for a quick grab-and-go option.
More 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, our Facebook Page, or right here on our website with their corresponding recipes.
I’ve made these twice already and they are fabulous!
Thanks again for another wonderful recipe.
These muffins are excellent. Moist and perfect amount of sweet
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…
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.
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!
I just bought whatever they had at Costco.
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!
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.
Can I use whole wheat flour?
If you want to try adding whole wheat, we recommend starting with no more than 1/2 whole wheat, 1/2 all purpose flour. Otherwise, your muffins could turn out way too dense.
So easy to make and soooooo delicious !
So yummy! It truly is a delicious bran muffin! I added some home-dried concord grapes to them which was also more deliciousness.