These nutty bran muffins are not only delicious, but they’re also packed with the goodness of wheat bran and other nutritious ingredients.

I wrote this recipe a few weeks ago when M asked for a healthy breakfast muffin. He’s always talked about these bran muffins he used to get in the coffee shop of his old office building, so I got to work to develop a healthy bran muffin recipe that we would be excited to eat each morning. These delivered!

Today we’ll explore the health benefits of wheat bran, provide a step-by-step guide on how to make awesome bran muffins, and offer tips for storage and variations.

Soak 1 1/2 cups of wheat bran in 1 cup of buttermilk for 15 minutes while you beat 2/3 cup of brown sugar, 1/3 cup of olive oil, an egg and vanilla. Stir in the hazelnut flour and water, then the soaked bran, then sift in 1 cup of flour with the baking soda, baking powder and salt. Fold in 1/2 cup of raisins and bake at 375°F for 18 minutes. You’ll get 12 muffins.

What is Wheat Bran?

Wheat bran is the outer layer of the wheat kernel, which is separated during the milling process. It is an excellent source of dietary fiber, particularly insoluble fiber, and contains essential vitamins and minerals. It promotes regular bowel movements, helps prevent constipation, and supports overall digestive health.

Baking with wheat bran is an easy way to add more fiber to your breakfast.

Now, let’s talk about turning plain ol’ wheat bran into a delicious nutty muffin.

Ingredients

• Wheat bran: Rich in fiber, wheat bran supports digestive health.
• Buttermilk: Buttermilk adds moisture to the muffins and provides a good source of calcium and protein. The acidic nature of buttermilk helps make the muffins fluffy when it reacts with the baking soda and baking powder. Do not substitute regular milk. To make dairy-free buttermilk, combine 1 tablespoon of fresh lemon juice or apple cider vinegar with 1 cup of plain, dairy-free milk (e.g. almond, oat, rice), and let it stand for 5 minutes. (Here’s more on how to make buttermilk.)
• Brown sugar: The depth of brown sugar as the sweetener adds a touch of caramel flavor. Sugar is sugar when it comes to baked goods and how your body processes it. You can substitute white sugar, honey, or maple syrup, if you prefer. In my opinion, brown sugar yields the best texture in this recipe.
• Extra virgin olive oil: Provides healthy monounsaturated fats. Oil is an essential muffin ingredient that contributes to the texture and holds the muffin together. I most often have olive oil on hand, so that’s what I use. You can also use avocado oil or any other healthy cooking oil.
• Egg: You only need 1 egg here. The egg adds moisture and acts as a binding agent. You can use a vegan flax egg, but the muffins will be more crumbly.
• Vanilla extract: Vanilla adds a gourmet sweetness to your baked goods without adding in extra sugar. I love Madagascar vanilla if you can use it, but any vanilla works.
• Hazelnut flour + 2 tablespoons water (or substitute with almond flour): Hazelnut flour adds a nutty flavor and a dose of healthy fats to the muffins. I had some left over from another recipe, and it was wonderful here. You could also use almond flour. Or, leave it out altogether to make these muffins nut-free.
• Flour: Flour gives structure to the muffins while retaining a light texture. You can use regular all-purpose flour, gluten-free all-purpose flour, or whole-wheat flour (the muffins will be denser). Nut flour is an optional addition above. I do not recommend substituting the cup of flour here with nut flour as the mixture will be too heavy.
• Baking soda: Helps the muffins rise and gives them a fluffy texture.
• Baking powder: Another leavening agent that contributes to the muffins’ rise. Using both baking soda and baking powder yields the best texture.
• Kosher salt or fine sea salt: Enhances the flavors of all the ingredients.
• Raisins or another add-in: Raisins add a natural sweetness and a burst of flavor to each bite. This bran muffin recipe can accommodate 1/2 cup of dried fruit (I use raisins) or chopped nuts folded in before baking.

How to Make Nutty Bran Muffins

These bran muffins are very easy to make! I’m giving you a lot of detail and images so you can get them just right.

1. Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper liners.
2. In a medium bowl, mix wheat bran and buttermilk. Allow the mixture to stand for 15 minutes to let the wheat bran hydrate.

3. Meanwhile, in a large mixing bowl, beat brown sugar, olive oil, egg, and vanilla extract until the mixture is light and fluffy.

4. To the sugar and egg mixture, stir in the hazelnut flour (or almond flour) with 2 tablespoons of water. You can omit the nut flour from this recipe. If you do that, also omit the extra 2 tablespoons of water.
5. Add the wheat bran mixture to the sugar and egg mixture in the large bowl and stir well.
6. Place a strainer or colander over the large bowl and add the all-purpose flour, baking soda, baking powder, and salt, then sift it into the bowl. Then, gently stir the dry ingredients into the buttermilk and bran mixture until just blended, being careful not to over-blend. (If you don’t have a strainer to sift, you can simply add the dry ingredients to the wet ingredients and gently stir until just blended.)

7. Fold in the raisins gently, ensuring they are evenly distributed throughout the batter.

8. Spoon the batter into the prepared muffin cups, filling each cup about 2/3 full.

9. Bake in the preheated oven for about 18 minutes, or until the tops of the muffins spring back when lightly pressed or a toothpick inserted in the center comes out clean.
10. Transfer the muffins to a wire rack and allow them to cool completely.

Variations

While these Nutty Bran Muffins are delicious as is, you can add your own personal touch with these variations:

• Substitute the raisins with dried cranberries or chopped dates for a different flavor profile.
• Sprinkle a handful of chopped nuts, such as walnuts or almonds, on top of the muffins before baking for added crunch.
• Add a teaspoon of cinnamon or pumpkin spice to the dry ingredients for a warm and aromatic twist.

Storage

To store these delicious Nutty Bran Muffins, place them in an airtight container or sealable bags. They can be kept at room temperature for up to 3 days.

For longer storage, refrigerate them for up to 1 week.

You can also freeze the muffins for up to 3 months. To enjoy them later, simply thaw at room temperature or reheat in the toaster oven for a warm treat.

Bran Muffin FAQs

Can I use bran cereal or bran flakes instead of wheat bran?

This recipe is written for plain wheat bran. Bran cereal and bran flakes have added sugar and soak up the buttermilk differently, so I’d stick with plain wheat bran for the best texture.

Can I make bran muffins without buttermilk?

Make your own. Stir 1 tablespoon of lemon juice or apple cider vinegar into 1 cup of milk and let it stand for 5 minutes. Don’t use plain milk, since the acid is what helps the muffins rise.

Are these bran muffins gluten-free?

Wheat bran comes from wheat, so these muffins contain gluten even if you use gluten-free flour. For a gluten-free muffin, try my Almond Flour Blueberry Muffins.

Can I make them nut-free?

Leave out the hazelnut flour and the 2 tablespoons of water that go with it. Everything else stays the same.

Want more muffins for breakfast? Try my Classic Blueberry Muffins or Banana Muffins with Chocolate Chips.

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