Bran Muffins

I know what you’re thinking…Bran muffins? Really? Aren’t those for those folks who have just given up? The ones who drink prune juice along with their bran muffins and a single cup of coffee, because otherwise they’ll be up all night long? Nope. Bran muffins have that unfortunate distinction of being “healthy”, which means they’re tasteless. Unless you buy them from the store, in which case, they’re pumped full of sugar, which negates any of the health benefits.

Bran Muffins

I’m here with a recipe for bran muffins that tastes good, and isn’t packed full of sugar (yes, there is sugar in them, but I think when spread out through the number of muffins in the recipe, it’s not too bad). These are tender and light, rather than the monstrous hockey pucks you usually think of when bran muffins come to mind.

Bran Muffins

I’ve not been paying attention to my diet as much as I should lately, and over the weekend researched more DASH meals and recipes. The bran muffins are part of a breakfast I’m going to try. Rather than buy packaged/processed muffins, I opted to make my own. I had a box of wheat bran just hanging out in the pantry and needed to use it anyway. I actually made it a point to sketch out a meal plan for the week (something I don’t always do), and bought things for lunches too. It’s been almost a year since I got put on blood pressure medication, and I’m still determined to get off it one of these days. But it’s not going to happen if I don’t make it happen. I’m also working with a new doctor, as I found out a few months ago that my endocrinologist up and moved to Indiana. She seems more willing to try and help me with diet and not taking so many medications…Although I did get put on a diuretic, as my beta blocker wasn’t doing enough on its own. Something my endocrinologist never bothered to check before moving away. Whatever.

Yield: 24-30

Bran Muffins

Bran Muffins
Prep Time 20 minutes
Cook Time 17 minutes
Total Time 37 minutes


  • 3 C wheat bran, divided
  • 1 C boiling water
  • 1 C dark brown sugar
  • 1/2 C (1 stick) unsalted butter, room temperature
  • 2 1/2 C all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 2 large eggs, beaten
  • 2 C buttermilk or sour milk


Preheat the oven to 400 degrees F. Line 3 muffin tins with 30 paper liners. Set aside.

Combine 1 cup of the wheat bran with the boiling water. Set aside. If necessary, make sour milk by combining 2 Tbsp. of white vinegar with enough milk to make 2 cups. Stir, and allow to set for 5 minutes. In a small bowl, whisk together the flour, baking soda and salt.

Meanwhile, cream together the butter and brown sugar. Add the beaten eggs, and vanilla, mixing well. Stir in the remaining 2 cups of wheat bran. Add in the flour and milk alternately, beginning and ending with the flour.

Using a large (3-Tbsp.) scoop, place the batter into the prepared muffin pans. Bake for 15-20 minutes or until nicely golden brown. Cool 10 minutes in the pans, then remove and cool completely on wire racks.

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So I have bran muffins to eat. And they’re healthy. Healthier, anyway.

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