Hearty Bran Muffins

Tasty baking that's great for sharing

Recipe Image Attribution: My Kitchen Love

  • Prep time 10 mins
  • Cook time 15 mins
  • Yields 12
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  • Recipe Submitted By Samantha Gutmanis
  • Recipe Attribution My Kitchen Love


  • 1 1/2 cups wheat bran or oat bran
  • 1 cup buttermilk (see Note)
  • 1/4 cup unsweetened apple sauce
  • 2 tbsp coconut oil or other vegetable oil such as canola
  • 1 large egg
  • 1/3 cup brown sugar
  • 1/2 tsp vanilla extract
  • 1 cup all-purpose flour or whole grain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt


  • standard 12 cup muffin pan
  • large bowl
  • measuring cups and spoons
  • 12 paper muffin liners, optional


  1. Preheat oven to 375° F and grease or line with muffin liners a standard 12 cup muffin tin.
  2. Mix together wheat bran and buttermilk, let sit while preparing other ingredients.
  3. In a large bowl, whisk together apple sauce, oil, egg, brown sugar, and vanilla. Add bran/buttermilk mixture.
  4. Add flour, baking soda, baking powder, cinnamon, and salt. Stir until just combined**.
  5. Spoon batter equally into muffin tin and bake for 15-20 minutes or until a tester (toothpick) comes out clean.

Muffins will last 5-7 days in an airtight container in the fridge.

** if you're a diehard raisin fan, here's where you would add 1/2 cup. Dried cranberries would also be yummy with a teaspoon of orange zest added in as well. Or, in the warmer months, Blueberries (fresh or frozen) would be a dream!

Note: Instead of buttermilk, one can use soured milk; simply add 1 tsp of lemon juice and top with milk to make 1 cup (250 ml) of buttermilk. Let sit for 5 minutes for the lemon juice (acid) to activate. This can also be done with swapping unsweetened soy or almond milk for the dairy milk.

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