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Moist High-Fiber Bran Muffins

Three freshly baked, moist bran muffins studded with raisins sitting on a small white plate.
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A simple recipe for making moist, high-fiber bran muffins perfect for a make-ahead breakfast or snack.

Ingredients

Scale
  • 1 1/2 cups wheat bran cereal
  • 1 cup buttermilk
  • 1/2 cup packed brown sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup raisins or chopped apple (optional)

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  2. In a large bowl, combine the wheat bran cereal and buttermilk. Let this mixture sit for 10 minutes to soften the bran.
  3. Add the brown sugar, vegetable oil, egg, and vanilla extract to the bran mixture. Stir until just combined.
  4. In a separate medium bowl, whisk together the whole wheat flour, baking soda, and salt.
  5. Add the dry ingredients to the wet ingredients. Mix only until the flour disappears; do not overmix. If using, gently fold in the raisins or apple.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra moisture, substitute half the buttermilk with plain yogurt.
  • These muffins freeze well. Cool completely, then store in an airtight container or freezer bag for up to three months.
  • If you prefer oat bran, substitute the wheat bran cereal with oat bran, but you may need to increase the soaking time to 15 minutes.

Nutrition

Find it online: https://spoonsprout.com/moist-bran-muffins-recipe/