Classic Bran Muffins

Classic Bran Muffins

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"A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish."
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40 m servings 167 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 262 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
  3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!


  1. 1344 Ratings

Most helpful positive review

I’ve made this recipe every week since finding it. This is a great recipe on its own, but I’ve found it a wonderful launch into my own creativity in healthful cooking. I’ve seldom used oil wit...

Most helpful critical review

these were not good.. very tasteless.. I threw them out after baking them.. wont make these again

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I’ve made this recipe every week since finding it. This is a great recipe on its own, but I’ve found it a wonderful launch into my own creativity in healthful cooking. I’ve seldom used oil wit...

I substitued 1 cup fat free plain yogurt for the buttermilk; 1/3 cup unsweetened applesauce for the oil; 1/4 cup egg substitue for the egg; a mixture of 5 TBSP white Splenda and 2 1/2 TBSP Brown...

Absolutely wonderful! I did make a few adjustments like other posters did: 1/3 c apple sauce for the oil, 2 egg whites for the 1 egg, 1 tbsp lemon juice with skim milk for the buttermilk, and c...

Mmmm - these are good! I made 6 regular sized muffins and 12 mini muffins from a single batch of this batter, and was delighted to find that they tasted just like the bran muffins my mother use...

These were delicious. I changed the recipe to make them a little healthier, like others suggested. I substituted the oil with 1/3 applesauce. I also couldn't find wheat bran, so I first made ...

I am pastry chef and I served this for a breakfast party this morning. These muffins are excellent! They were moist and very tasty! They weren't "typical" bran muffins because they were moist...

These were great bran muffins! I decided to experiment, so I made one regular batch and then one lowfat with egg whites for the egg, applesauce for the oil, and reduced fat buttermilk. I gave bo...

Yummy! I used 1/2 cup dried cherries but think it would have been even better with 3/4 cup. Can't wait to try these with dried strawberries, blueberries or cranberries!

I substituted 1/3 cup applesauce for oil and made my own buttermilk using 1 tablespoon vinegar and enough milk to make 1 cup. I made 6 large muffins instead of 12 small ones and they turned out ...

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