• 2 Ratings

Start your day with a healthy dose of fiber and protein from this homemade bran muffin recipe. Once you've mastered the classic Wheat Bran Muffins, try our variations that incorporate dates, carrots, nuts, and/or chocolate.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups; coat bake cups with cooking spray. Set pan aside.

  • In a small bowl combine the boiling water and butter, stirring until butter is melted. Stir in 1/2 cup of the wheat bran until moistened.

  • In a medium bowl stir together the remaining 1 cup wheat bran, the flour, baking powder, baking soda, and salt. In a large bowl combine egg, buttermilk, brown sugar, and vanilla. Stir the bran-butter mixture and the flour mixture into egg mixture just until moistened.

  • If desired, fold Add-In(s) into batter. Spoon batter into the prepared muffin cups, filling each three-fourths full. Bake for 15 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. If desired, serve with Chocolate-Hazelnut and Cherry Topping.


Date-Apple Muffins: For every 1 cup of batter, fold in 2 tablespoons chopped pitted dates and 2 tablespoons finely chopped, peeled apple.Carrot-Raisin Muffins: For every 1 cup of batter, fold in 1/4 cup finely shredded carrot and 1/4 cup golden raisins.Nutty Chocolate Chip Muffins: For every 1 cup of batter, fold in 1/4 cup semisweet chocolate pieces and 1/4 cup chopped walnuts or pecans. If desired, sprinkle batter in muffin cups with additional chopped nuts, pressing lightly to adhere.

Chocolate-Hazelnut and Cherry Topping:

To serve, spread each warm muffin with 1 tablespoon chocolate-hazelnut spread, such as Nutella, and sprinkle with 1 teaspoon snipped dried cherries.

To Make Ahead:

Prepare as directed through Step 3. Divide batter among three 1-quart freezer bags or 1-cup airtight containers. Seal and freeze for up to 1 month. To serve, thaw one or more portions of batter at room temperature for 30 minutes, massaging bag(s) or stirring batter occasionally. Continue as directed in Step 4.

Nutrition Facts

196 calories; 5 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 26 mg cholesterol; 349 mg sodium. 165 mg potassium; 35 g carbohydrates; 4 g fiber; 15 g sugar; 5 g protein; 0 g trans fatty acid; 151 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 47 mcg folate; 0 mcg vitamin b12; 93 mg calcium; 2 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0