I’m so excited to share these wonderful, fluffy, moist buttermilk bran muffins with you ~ they’re healthy and full of natural fiber ~ but they’re so delicious you’ll forget that they’re so good for you!
I’ve been making bran muffins for as long as I can remember, and at this point, if a muffin doesn’t have bran in it it just feels like it’s missing something.
What is bran?
- Bran is the outer husk of the grain ~ the healthiest part, full of fiber, vitamins, and minerals. Sadly, it’s often tossed away when grains are milled into flour.
- You can buy wheat bran and oat bran in most supermarkets, and I recommend keeping both on hand for quick muffins like these.
I like to use a combination of oat and wheat bran in these buttermilk bran muffins
I love to mix oat and wheat bran together in recipes. The oat bran gives these muffins a tender texture and a touch of sweetness.
Can you freeze bran muffins?
Buttermilk bran muffins freeze beautifully, so you can put them in a zip lock baggie and pull them out anytime for a quick healthy snack. You can reheat leftover muffins in the microwavefor 15 seconds for that ‘just out of the oven’ taste.
Other healthy morning muffins to try ~
- Gluten Free Vegan Blender Muffins
- 7 Grain Pumpkin Chocolate Chip Muffins
- Multigrain Raisin Walnut Bran Muffins
This recipe is adapted from Ina Garten
Buttermilk bran muffins
- 1/2 cup unprocessed wheat bran
- 1/2 cup oat bran
- 1 cup buttermilk
- 4 tablespoons unsalted butter at room temperature
- ¼ cup light brown sugar lightly packed
- 2 extra-large eggs at room temperature
- 6 tablespoons unsulphured molasses
- ½ teaspoon pure vanilla extract
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1/2 cup raisins
- ½ cup chopped walnuts
- set oven to 350F
- Mix the brans with the buttermilk and set aside.
- In a large mixing bowl, cream the butter and sugar till fluffy.
- Add in the eggs, one at a time. Then the molasses and vanilla and blend it well.
- Fold in the bran/buttermilk mixture.
- In another bowl sift the dry ingredients together. Add in the raisins and nuts.
- Mix the dry into the wet until just incorporated, don't over mix.
- Fill 10 muffin cups and bake at 350 for about 20-25 minutes until a toothpick comes out clean.
Make it your own ~
- Try adding chopped apple, banana, or berries to these muffins.
- Substitute pecans or almonds for the walnuts, or leave the nuts out entirely.