These are delicious! Even my teen boys like them. Breakfasts in our house will be much simpler now. Thanks!

I just made this recipe and subbed in whole wheat flour instead of white and added a cup of raisins. These were absolutely delicious! Nice work, Brian!

This recipe is great. I did a few changes though. Substituted 1/4c. apple sauce for half of the oil. I used Oat Bran instead of wheat bran. I used dried cranberries instead of raisins. And I also added a litte more molasses - maybe 1-2 tsp more. Oh, and used 1% milk with 1 tbsp lemon juice for the buttermilk. I may use all apple sauce instead of oil next time. Really great flavour and they weren't flat at all.

Well , I always feel pretty lame rating a recipe low when everyone else rates it high.....but, this was bad.

What a yummy muffin. I think the molasses gives it a nice flavour.I'd give it more stars if I could.

This is a breakfast standby in our house! I love them, my three kids (5, 3.5, 2 years) love them, and even my picky husband puts up with them! I make a double batch at least twice a month. They freeze REALLY well; I can't tell the difference between fresh-out-of-the-oven and frozen-then-heated-in-the-microwave. And I'm PICKY when it comes to stuff being frozen! The changes I always make: regular milk instead of buttermilk, whole wheat flour, unsweetened applesauce instead of oil, no raisins and no molasses (I always forget to get it). These turns out light, fluffy, and so yummy!

The taste alone is worth five stars, I just had a few little problems with the result. First, they were super flat - I would have hoped that they would be a little more rounded. We didn't care for the raisins - we made half without, and enjoyed that bunch much more. Lastly, while the muffins are super moist, they fall apart quite easily. Not a big deal for at-home use, but if I was making these for a brunch or something, I'd like for them to be a little more stable. Overall, a great recipe though! Will definitely make again with a few changes.

These turned out great. I will make them again. The only thing I did different was that I added half and half oil and apple sauce.

Made the recipe as written, and it was great! Next time, I'll try subbing some of the oil for applesauce.

We used to be able to buy bran muffins in the shops here in the UK, but they had not been around for years, so this recipe has been a godsend (and better tasting too). I have substituted the wheat bran for oat bran, and in place of molasses I use treacle. It's still very tasty!

This muffin is amazing! it tastes perfect. i used applesauce instead of the oil and i tried adding a little cinnemon into it too. They turned out fabulous!

Thanks for a great recipe! I love bran muffins and was looking for a recipe to make them. I do adjust this recipe somewhat. I substitute apple sauce for the oil, and reduce the brown sugar and molasses a little. Even my 1 1/2 year-old and 4 1/2 year-olds love these!

Yum! Sweet, very tender, and delicious. I used nectarine sauce for more of the oil (random, I know), but that tasted really good! I also went generous on the raisins. Keeper! Thanks.

I first made these muffins about 5 months ago. I make a batch every 2-3 weeks. I tried a few recipes before I found this one. I have made a few modifications: 1) Applesauce instead of oil -- I use cinnamon normally 2) 3/4 c. whole wheat flour and 1/4 c. white flour 3) I use powdered buttermilk and add an extra tablespoon of water 4) I wanted LOTS of fruits in my muffin so I add 2 cups of various fruits -very small diced apple, raisins-regular and golden, dried cranberries, dried apricots-cut very small, and I will be adding a small amount carrot shredded the next time I make them - BTW 2 1/2 cups of fruit was to much. THANK YOU BRIAN for a great recipe -- it is a staple around here now!

I have been looking for a recipe that calls for regular bran (instead of the bran cereal). This is delicious and easy. The only changes I made were substituting applesauce for the oil and I used half wholewheat flour. Thanks.

yummy&healthy!! thanks for sharing the recipe.

These muffins are delicious! Very moist with a hint of sweetness, and the molasses give the muffins a great rich flavor. I've made these a number of ways and like them best when adding 3/4 cup of quick oats to the dry ingredients for the base muffin. A mashed banana added to the bran/buttermilk mixture is yummy. I have also added a teaspoon of blackberry butter (can get from an Amish store) or any fruit jam to each muffin tin in between scoops of batter in each muffin tin for a nice filling. I have also substituted unsweetened dried apples (soaked in the butter milk for 10 minutes before adding the wheat bran) or a fresh chopped apple for the raisins and it came out great. For a nutritious breakfast, I like to eat these muffins split and spread with almond butter (or peanut butter) with a banana on the side and a glass of milk. A great way to start the day!