Fiber! Fiber! Get your fiber! These muffins are full of fiber, but even better they are full of flavor. The doctor handed us a recipe for bran muffins many years ago, pregnant with our 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! 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?
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.
Bran, the outer layer of cereal grains such as wheat, oat, and rice, is a powerhouse of nutrition. It is particularly rich in dietary fiber, which is essential for maintaining a healthy digestive system. High fiber intake is associated with numerous health benefits, including reduced risk of heart disease and improved bowel health. Additionally, bran is a natural source of essential nutrients like B vitamins, iron, magnesium, and zinc. These nutrients play a vital role in overall health, supporting everything from energy production to immune function. Including bran in your diet, like through these delicious muffins, is an enjoyable way to contribute to a balanced, nutrient-rich diet.
Bran Cereal Options
- 100% Bran Cereal: 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: Slightly lighter in texture and flavor than 100% bran cereals, bran flakes can also be used. They offer a more subtle bran taste and a less dense texture in the muffins.
- Bran Buds or Pellets: These are more concentrated forms of bran and can be used for an intense bran flavor. They might need additional soaking time to soften adequately before mixing into the batter.
- Oat Bran: As an alternative, oat bran can be used for a different flavor profile and texture. It’s lighter than wheat bran but still offers a good amount of fiber.
Frequently Asked Questions
Yes, whole wheat flour can be substituted for all-purpose flour to add extra fiber. A gluten-free all-purpose flour blend can also be used in place of regular flour.
Coconut oil is used in this recipe not only because it’s a healthy fat, but it also brings a subtle flavor to this muffin that is irresistible. Vegetable oil or melted butter can be used as a direct substitute for coconut oil.
Absolutely! Chopped nuts or dried fruit like raisins can be added for extra texture and flavor.
Substitute the buttermilk with almond milk mixed with a tablespoon of vinegar and use a flax egg instead of a regular egg.
Variations
One of the joys of baking bran muffins is how easily you can customize them to suit your taste or dietary needs. Here are some ideas:
- For Extra Crunch: Add a handful of your favorite nuts, such as chopped walnuts or almonds, for an added crunch and a boost of healthy fats.
- Fruit Variations: Stir in dried fruits like raisins, cranberries, or chopped dates to add natural sweetness and a chewy texture.
- Spice It Up: Introduce spices like cinnamon, nutmeg, or ginger for a warm, inviting flavor.
- Alternative Sweeteners: If you’re looking to reduce refined sugar, try substituting brown sugar with honey, maple syrup, or agave nectar. Be mindful that liquid sweeteners can change the batter’s consistency, so adjustments may be needed.
Storage Instructions
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a zip-lock bag for up to 3 months. Reheat in a microwave or oven until warm.
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, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I can’t tell that this is going to be wonderful. I would like to put chopped walnuts in the batter. I like lots of walnuts but I don’t want it to get too dry or fall apart because of the walnuts. What’s the highest amount of walnuts I can put in?
This recipe is fantastic! I only had raisin bran on hand, and I made my own buttermilk with the vinegar….other than that I followed the recipe. I made 10 muffins instead of 12, as I like a nice size muffin. I was pleasantly surprised that I could not taste the coconut oil. Super recipe!!!!!
I have been looking for a better bran muffin recipe and finally found it. We LOVED these….similar to Dose Coffee Shop in Nashville Bran Muffins. The coconut oil makes a difference! I may play with this a little to replace some white flour with wheat but almost hate to change a great thing!
Add a 1/4 cup of chocolate chips and even better 8)
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.
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
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!
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!!
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.
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!