Recipe by SAUNDRA
"This is a very healthy bran muffin, with buttermilk and molasses, and also very good."
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whole wheat flour
1 1/2 cups
1 1/4 teaspoons
Definitely a GREAT breakfast muffin... my batch turned out perfectly moist, but i did make a few changes. Instead of buttermilk, I used two cups of plain yogurt, and i replaced two tablespoons of butter with two tablespoons of apple sauce. I added half a cup of raisins which upped the sweetness. Chopped dates would probably work too. Like others, I added brown sugar: a 1/4 cup. I also used a little more whole wheat flour and a little less white flour. Finally, instead of an egg, I used egg replacer. The mix was not extremely wet and i was worried the muffins would be a little dry, but they werent at all!!!
Moist, with a nice texture, but I thought it needed a bit of sweetness. I think I'll try again with a bit of honey or sugar.
These muffins are extremely moist and delicious. I added 1/2 c. raisins, 1/4 c. brown sugar, 1/2 t. cinnamon, 1/4 t. nutmeg and 1/4 t. cloves. I will definitely make them again.
good, healthy muffin. I made few slight changes. Replace wheat bran with 1 c wheat bran and 1/2 c flax seed (ground). Replace 6 TBS molasses with 4 TBS molasses and 2 TBS honey. Also add 2 ripe bananas.
very moist with good flavor
I have been using this recipe for over one year ~ I scaled it up to make 48, which I freeze 7 per bag ~ and I find that they are delicious and very healthy. I also add crushed walnuts (3 cups), which adds extra taste and texture, as well as nutrition. These are the best muffins I have ever tasted.
I was worried that these wouldn't be sweet enough so I added .5 cup of brown sugar. I like that they make 2 dozen muffins. One dozen in a recipe just isn't enough. The kids ate them up like crazy so these are definitely a keeper.
Yum! It totally worked for me but with some vital changes-used whole wheat pastry for the white flour, added 1/2 cup Splenda & 1/2 cup brown sugar, 2 tsp cinn & used honey instead of molasses. I also used applesauce for the butter. Don't worry about these changes upping the calories-it stays low & I got 24 muffins out of this. Loved the healthy ingredients. Thanks so much!
Not bad at all. I used soya milk instead of buttermilk and also added some raisins...
* Percent Daily Values are based on a 2,000 calorie diet.
Bran Muffins III
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 19
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These muffins are full of fiber, yet are also moist and very tasty.
These muffins are so moist and flavorful, you won't believe they're healthy, too!
The crumb topping makes these muffins extra yummy.