Buttermilk bran muffins

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

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3.45 from 20 votes

Buttermilk bran muffins

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!

Course Breakfast

Cuisine American

Prep Time 10 minutes

Cook Time 25 minutes

Yield 10 muffins

Author Sue Moran

Cook ModePrevent your screen from going dark

Ingredients

• 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

Instructions

• 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.

The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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.