Bran Muffins

I love eating healthy, especially when it tastes this good. Enters Bran Muffins. These muffins are not only easy to make, but they taste amazing. I list several substitutes and optional additions, which you can use at will.

Bran Muffins are great for breakfast, especially on the go, but they’re also good in a sack lunch, or as an afternoon snack. Warm them with a bit of butter and it’s heaven!

Making Bran Muffins

Mix the bran flakes with the milk in a large bowl for half an hour to soften the flakes. Mix occasionally so the flakes are completely soggy after the half hour.

While the flakes are soaking, grab and measure out the rest of the ingredients.

Once the flakes are nice and soft, preheat the oven to 400°, and add the sugar, pumpkin, molasses, and milk to the bran flake mixture. Mix well until fully combined.

Then, in a separate bowl, mix together the dry ingredients: flour, baking powder, cinnamon, and salt.

Add the dry ingredients into the bran flakes mixture. Stir just until there are no dry flour pockets. In other words, don’t over mix the ingredients.

Lastly, decide if you want to add an optional item, such as chopped dates. That’s what I love, because they add a sweetness that’s still on the healthy side.

But, hey, I won’t judge if you add chocolate chips. Yummy! You could also throw a few fresh blueberries on top, or throw in some chopped nuts.

This recipe is very flexible, which is a great thing. Let’s go over some of those options.

The Milk: use buttermilk, 2%, or almond milk. It’s your pick.

The Sugar: use granulated, brown sugar (packed), date sugar, or coconut sugar. To reduce the sugar, granulated erythritol can be used, but keep track of sugar in other things, like the milk.

Pumpkin can be substituted with either mashed banana, yogurt, or applesauce. Awesome, right?

If you’re out of molasses, use agave or honey instead.

Even the flour is flexible. I used all-purpose, but you can also use oat or spelt flour.

When you have food allergies, you probably already know what you can eat and what you can’t. I’m not a nutritionist, I’m just throwing out options.

Baking Bran Muffins

Line a muffin pan with 12 paper liners, then divide the muffin batter equally between the cups. Bake on the center rack for 20 minutes.

Cool muffins completely on a wire rack.

Then here comes that Fridge Magic. Yes, put the cooled muffins in a sealed container, then place in the refrigerator. I don’t know what it is about the fridge, but actual magic happens to food in there when we’re not watching.

The next day, the muffins will taste amazing and the flavors will have all melded together. Even the paper liners come off easier after Fridge Magic. It’s a thing unless proven otherwise. LOL

pic

Muffins, Muffins, and More Muffins

• Blueberry Sour Cream Muffins
• Pumpkin Streusel Muffins (only 2 ingredients, plus the streusel)
• Strawberry Whole Wheat Muffins
• Chocolate Chunk Muffins (only 3 ingredients)
• Banana Blueberry Muffins
• Apple Spice Muffins

If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.

Bran Muffins

Follow me on Pinterest and sign up for emails to receive the latest recipe leaving my kitchen.

In the meantime, I hope you have yourself a blessed day.

My Collected Recipes:

Perfect for Christmas, kids leaving for college, someone who has everything, and super great for bridal showers. Give the gift of this blank recipe book along with a special recipe written in your own handwriting. Fill in one recipe (or many), and you can have other friends and family add their own recipes to it, too. Personalize it with the time and effort it takes to write out a recipe. There’s also room in the Notes section where you can say why it’s special to you. (I make no money from any sales of this book, but I think it’s a lovely idea.)