Honey Bran Muffins Recipe - Allrecipes.com
Honey Bran Muffins Recipe
  • READY IN ABOUT 4 hrs

Honey Bran Muffins

Recipe by  

"These muffins are made with bran cereal, and sweetened with pineapple juice, brown sugar, and honey. The recipe requires the batter to be refrigerated for at least 3 hours. It can be made the night before, and then baked in the morning. Makes 20 regular muffins, or 12 jumbo muffins."

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Ingredients Edit and Save

Original recipe makes 20 muffins Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    3 hrs 45 mins


  1. In a small bowl, combine pineapple juice and raisins. Set aside.
  2. In a medium bowl, combine flour, baking soda and salt. Stir in cereal. Set aside.
  3. In a large mixing bowl, combine brown sugar, oil, honey, and eggs; mix well. Add cereal mixture, and mix well. Fold in the raisin mixture. Batter will be thin; it will thicken as it chills. Cover, and refrigerate for at least 3 hours or overnight.
  4. Stir chilled batter. Fill greased or paper lined muffin cups 3/4 full.
  5. Bake in a preheated 400 degree F (205 degree C) oven, for 20 to 25 minutes. Cool in pan 10 minutes before removing to a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2003

Great Muffins! always a hit with my family. Heres a tip: I found that if I use a good brand of bran (kellogs or the like) it absorbs much better then the cheaper no name brand. After a long time of refrideration the no name brand will still be quite "sloshy", rather then absorbing moisture while in the fridge it seemed to absorb during the baking time. Not a big deal just a matter of personal preference I guess.

Most Helpful Critical Review
Jun 04, 2003

A very heavy muffin! It's a little to heavy for me, but you could actually eat it for breakfast on its own and it would fill you up.

Oct 07, 2007

I've been using this recipe for several years and just now remembered to review it. :o) It is the BEST bran muffin recipe I've ever tried. I did make some changes, as it looks like most everyone else did too. I use apple juice and chopped apples instead of the pineapple juice and raisins originally called for. I also add 1 tsp cinnamon and a dash of cloves to the flour mixture. I had a problem with the cereal retaining some of the flour and having white clumps on it, so I mix the cereal in separately - after the flour mixture has been incorporated with the wet ingredients. You need to use bran FLAKES - I buy the store brand that says 100% whole bran flakes and it works great. I've also subbed applesauce for the oil, and the only difference noted was they didn't rise quite as much. I use olive oil if I leave the oil in, and it doesn't taste olive-y after it's cooked. I've also made them with pineapple juice and chopped pineapple, and it's excellent that way also. The batter is very thin initially, but I let it sit overnight and it's perfect in the morning. I use an ice cream scoop to measure into the muffin tins. I normally make a double batch of muffins and freeze them. Thank you so much for an awesome recipe! Definitely FIVE STARS!

Aug 01, 2003

I've used egg beaters to replace the eggs; have added up to 1 c. shredded carrots as well - both with excellent results! Cinnamon, nutmeg and allspice are also excellent additions.

Jul 09, 2007

These muffins came out beautifully! I used General Mills' All-Bran cereal and was out of raisins, so I looked through my pantry and decided on using apricots which I chopped. Another difference I made was using Juicy Juice brand's Orange Tangerine juice instead of pineapple juice (didn't have any). After chilling for 3 hours, I used a cookie-dough spring action-type scoop to distribute the batter into the muffine cups - 2 scoops was the perfect amount to fill regular-sized muffin tins. I baked the muffins for 15 minutes, and they came out perfectly - 20 min. would be way too long. In the end, I was able to make 27 muffins, not bad. :) The next time I make these, I think I would crush the bran cereal a bit to avoid the bran "chunks" as I call them. I think making the bran a bit more discreet would be better. Also, I baked the muffins in aluminum muffin cups. This didn't change the speed of cooking (they ended up the same aas they would if they were in paper ones); but I did this so I could keep them fresh by refrigerating, then I can heat them up in the toaster oven each morning so I could have a 'hot, fresh muffin.'

Aug 08, 2008

This recipe is no joke FABULOUS!!!! I put a little honey in bottom of cups and on top of batter before baking. I also used 1 cup of dried pineapple instead of raisins. they dont look that great but they taste great. Very close to Mimis cafe honey bran muffins. Just what I was looking for! Thanks!!!!

Dec 13, 2003

Great bran muffins! They were not too heavy and very moist. I also used apple juice instead of pineapple. Nice recipe.

Oct 08, 2006

Wow these were great! I made a few changes: I used whole wheat flour instead of regular. I also substitued 1/2 cup unsweetened applesauce for the oil. I cut the honey down to 1/4 cup. And I used eggbeaters as previously suggested! I used All-Bran cereal. And I did use pineapple juice because I happened to have some on hand - I love what pinapple juice does for these muffins! Just great! I made half the muffins after the batter chilled for 3 hours and only had to bake them 15 minutes before they were done. I will make the rest of them tomorrow and see if they can possibly be any better(I doubt it)!


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  • Calories
  • 255 kcal
  • 13%
  • Carbohydrates
  • 46.8 g
  • 15%
  • Cholesterol
  • 46 mg
  • 16%
  • Fat
  • 7.1 g
  • 11%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 308 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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