How to Make Easy Bran Muffins: Sabrina’s Beginner-Friendly Recipe for a Healthy Start

This Easy Bran Muffin Recipe is a Great Way to Start Your Day

Hi there, friends! Sabrina here, ready to guide you through a recipe that’s as nurturing for the soul as it is for your body.

There’s something magical about starting your morning with a warm, homemade bran muffin—the kind that fills your kitchen with a cozy aroma and gets your day off to a healthy, delicious start. These easy bran muffins are perfect for beginners and packed with wholesome ingredients like Hard Red Spring Wheat Bran and Organic All-Purpose Flour from Early Bird Farm & Mill.

The best part?

They come together in just 30 minutes!

Whether you’re looking for a nutritious grab-and-go breakfast or a thoughtful treat to share with loved ones, this recipe has you covered.

As Chef Yotam Ottolenghi says, “Good food is simple food made with care.” And trust me, these muffins fit the bill. Let’s bake, shall we?

Ingredients for Easy Bran Muffins

Dry Ingredients:

• 1 1/2 cups Hard Red Spring Wheat Bran
• 1 cup Organic All-Purpose Flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup brown sugar (packed for even sweetness)

Wet Ingredients:

• 1 cup buttermilk (or substitute with plain yogurt thinned with milk)
• 1/3 cup honey (or maple syrup for a different sweetness profile)
• 1 large egg
• 1/3 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract

Optional Add-ins:

• 1/2 cup raisins (or chopped nuts or chocolate chips)
• 1 small grated apple (optional for extra moisture and natural sweetness)

Step-by-Step Instructions for Perfect Bran Muffins

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
2. Mix the Dry Ingredients: In a large mixing bowl, whisk together the wheat bran, all-purpose flour, baking soda, baking powder, salt, and brown sugar. This ensures even distribution of the dry ingredients.
3. Combine the Wet Ingredients: In a separate bowl, whisk together the buttermilk, honey, egg, oil, and vanilla extract until smooth and well combined.
4. Blend Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix—a few small lumps are okay.
5. Fold in Add-ins: If using raisins, grated apple, or other optional add-ins, gently fold them into the batter for bursts of flavor and texture.
6. Portion the Batter: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
7. Bake to Perfection: Bake the muffins for 18–20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden brown and slightly springy to the touch.
8. Cool and Enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later!

With these easy steps, you’ll have a batch of wholesome muffins ready to brighten your mornings. Let me know how they turn out for you!

Why These Easy Bran Muffins Are a Must-Try

Picture this: a muffin so soft, it practically melts in your mouth, with hints of natural sweetness from honey and bursts of flavor from raisins or apple. These muffins are not just tasty; they’re a nutritional powerhouse thanks to the Hard Red Spring Wheat Bran that’s high in fiber and perfect for digestion.

Here are a few pro tips to ensure your muffins come out perfect:

• Don’t skip preheating the oven—it ensures the muffins rise evenly.
• Use room-temperature wet ingredients to help the batter mix smoothly.
• For a vegan version, substitute plant-based milk mixed with vinegar for buttermilk and flaxseed meal with water for the egg.

FAQs About Easy Bran Muffins

When I’m at the farmer’s market, I often hear questions like, “What makes bran muffins so healthy?” or “Can I freeze them?” It’s always fun to chat with fellow bakers and share tips. Here, I’ve gathered some of the most common questions to help you feel confident as you whip up these wholesome treats.

Share Your Muffin Success!

There’s nothing better than sharing your baking adventures. Post your muffin creations on Instagram and tag us at #EarlyBirdFarm. We can’t wait to see how you make these muffins your own!

High-Fiber Morning Muffins

Wholesome and delicious, these beginner-friendly muffins are packed with fiber and subtle sweetness, perfect for a nutritious start to your day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snacks

Cuisine Baking

Servings 12 muffins

Equipment

• Mixing Bowl
• Muffin Tin
• Wire Rack

Ingredients

  

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Dry Ingredients

• 1 1/2 cups Hard Red Spring Wheat Bran Feature ingredient for added fiber
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup brown sugar Packed for even sweetness

Wet Ingredients

• 1 cup buttermilk Can substitute with plain yogurt thinned with milk
• 1/3 cup honey Or maple syrup for a different sweetness profile
• 1 large egg
• 1/3 cup vegetable oil Or melted coconut oil
• 1 tsp vanilla extract

Optional Add-ins

• 1/2 cup raisins Can substitute with chopped nuts or chocolate chips
• 1 small grated apple Optional for extra moisture and natural sweetness

Instructions

 

• Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
• In a large mixing bowl, whisk together the wheat bran, all-purpose flour, baking soda, baking powder, salt, and brown sugar.
• In a separate bowl, whisk together the buttermilk, honey, egg, oil, and vanilla extract until smooth.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
• Fold in your chosen add-ins (raisins, nuts, grated apple, etc.) for added flavor and texture.
• Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
• Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a vegan version, substitute plant-based milk with vinegar for buttermilk, flaxseed meal mixed with water for the egg, and use maple syrup as a sweetener.

Keyword Beginner-friendly, Healthy breakfast, High fiber muffins

Tried this recipe?Let us know how it was!