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    Home » Recipes » Muffins

    Healthy Bran Muffins

    Published: Jun 20, 2018 · Modified: May 17, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    These healthier bran muffins have wholemeal flour, banana in place of much of the oil and a nutritional boost from wheat bran and flax. They’re easy to make and perfect for a quick breakfast through the week.

    Muffins cooling on a vintage rack.

    Healthy breakfasts

    Breakfast can be a bit of a sugar-fest, can’t it?

    Pancakes are often doused in syrup and some of the cereals that pass as an acceptable breakfast would be more at home in the cake aisle.

    Even the so-called healthy cereals are often laden with salt and sugar.

    But I’ll fully admit that what they lack in nourishment they make up for with their convenience.

    Some mornings, as I chivvy the children into their uniforms and we hunt for lost school shoes, I just don’t have the time to whip up a pot of porridge.

    That’s where a bit of morning meal planning comes in handy. I try to plan our evening meals on a Sunday and pre-prepare what I can, but now I like to extend that to breakfast.

    It doesn’t take long to make these tasty bran muffins, and the kids love to help. Sure, there’s a bit of sugar in them, but not a lot since the raisins and banana add a lot of natural sweetness.

    Make-Ahead Breakfasts

    Muffins are often just portable cakes, but not these ones.

    I’ve used wholewheat flour, wheat bran and flax to give them a nutritional boost.

    You could throw in a small handful of grated carrot or even parsnip to add a little more veggie goodness.

    Other healthy kid-friendly make-ahead breakfasts include baked oatmeal, breakfast popsicles and fruity yogurt bark.

    They're all easy to make, can be made ahead and will delight kids and adults at breakfast time.

    Try them with a dollop of raspberry compote or mango compote!

    Tray of muffins.

    Why you'll love this recipe

    Each bran muffin has just 215 calories.

    Made with healthy wheat bran.

    These are banana raisin bran muffins.

    Mashed banana replaces most of the oil.

    Wholemeal flour and flax (optional) give a nutritional boost.

    Easy to make, and fun for kids to help.

    A healthier breakfast on the go.

    Variations

    Turn these into vegetable muffins by adding grated carrot or parsnip.

    Make them into Carrot Cake Bran Muffins by adding 1 cup grated carrot, a little extra cinnamon and ½ teaspoon ground nutmeg.

    For a tropical taste, add ½ cup chopped pineapple and ¼ cup shredded coconut.

    Sprinkle some Gorp on top before baking for extra nuts, seeds and fruit.

    Storage and freezing

    Storage: Store the muffins for up to 4 days in an airtight container lined with paper towel. If placing the muffins in two layers, place paper towel between the layers (this stops the muffins getting soggy).

    Freezing: These muffins are freezable. Just allow them to cool completely then freeze in an airtight bag or container.

    Muffin recipes

    If you're looking for more great muffin recipes, then try these!

    Spinach Muffins with Chocolate Chips
    Kale Green Muffins
    Blueberry Zucchini Muffins
    Vegan Banana Muffins
    Persimmon Muffins
    Chocolate Beet Muffins
    Lemon Kale Muffins

    A child's hand holding a muffin.

    Recipe

    Did you make this recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture on Instagram, Twitter or Facebook with the hashtag #veggiedesserts.

    Healthy bran muffins cooling on a vintage rack on a blue background

    Bran Muffins

    Kate Hackworthy | Veggie Desserts
    These healthier Bran Muffins are filled with nutritious ingredients to keep you full until lunchtime. They’re easy to make and perfect for a quick breakfast through the week or as a snack or dessert.
    5 from 9 votes
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    Prep Time 15 mins
    Cook Time 15 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 12
    Calories 215 kcal

    Equipment

    • mixing bowl
    • 12-hole muffin pan
    • Oven
    • Fine Mesh Strainer

    Ingredients
     

    • 1 ½ cups (75g) wheat bran
    • 1 cup (250ml) buttermilk (or 1 cup/250ml milk with 1 tablespoon lemon juice or vinegar stirred in and left to sit for 5 minutes)
    • 1 ripe banana mashed
    • 2 tablespoons vegetable oil
    • 1 egg
    • ⅓ cup (65g) brown sugar
    • 1 teaspoon vanilla extract
    • ½ cup (75g) all purpose flour (plain flour)
    • ⅓ cup (50g) wholewheat flour
    • 1 tablespoon ground flax (flaxmeal) optional
    • 1 teaspoon baking soda (bicarbonate of soda)
    • 1 teaspoon baking powder
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • ⅔ cups (100g) raisins

    Instructions
     

    • Preheat oven to 375F / 190C. Lightly grease a muffin tin or line with paper cases.
    • Stir the wheat bran into the buttermilk and set aside for 10 minutes to soften the bran.
    • In a large bowl, beat together the banana, oil, egg, sugar and vanilla, then stir in the buttermilk mixture. 
    • Sift in both flours, bicarb of soda, baking powder, cinnamon and salt, and gently stir, taking care not to over mix. Gently fold in the raisins.  
    • Spoon the mixture into the prepared muffin tin and bake for 15 minutes, or until an inserted skewer comes out clean. 
    • Allow to cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely. 

    Notes

    Variations
    Turn these into vegetable muffins by adding grated carrot or parsnip
    Make them into Carrot Cake Bran Muffins by adding 1 cup grated carrot, an extra ½ teaspoon ground cinnamon and ½ teaspoon ground nutmeg.
    For a tropical taste, add ½ cup chopped pineapple and ¼ cup shredded coconut.
    Storage: Store the muffins for up to 4 days in an airtight container lined with paper towel. If placing the muffins in two layers, place paper towel between the layers (this stops the muffins getting soggy).
    Freezing: These muffins are freezable. Just allow them to cool completely then freeze in an airtight bag or container.

    Nutrition

    Calories: 215kcalCarbohydrates: 37gProtein: 4gFat: 6gSaturated Fat: 2gCholesterol: 13mgSodium: 408mgPotassium: 309mgFiber: 4gSugar: 8gVitamin A: 25IUVitamin C: 1.3mgCalcium: 48mgIron: 2.2mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Muffin Recipes

    • Peach Muffins with Vanilla Glaze
    • Chocolate Chip Zucchini Muffins
    • Ginger and Rhubarb Muffins
    • Carrot Muffins with Raisins
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    Reader Interactions

    Comments

    1. Louise

      March 20, 2023 at 1:59 pm

      5 stars
      I've made these today for the third time. I need the bran and having just been diagnosed type 2 diabetic, I think 1/3 of a cup of brown sugar over 12 muffins isnt too bad? Anyway, my husband also loves them so they'll be a regular treat in our home. Thank you! 🇨🇦 in Northern Ireland.

      Reply
    2. Emma

      January 15, 2023 at 8:22 am

      5 stars
      I made these for the 1st time today, I used coconut oil and added frozen blueberries to half. They are awesome. Definitely going to try adding carrot next time as not that keen on the raisins.

      Reply
    3. Saffy

      August 03, 2018 at 8:08 pm

      5 stars
      Light and fluffy, just sweet enough. Turned out perfect first time. I'm not sure if these are freezable but I'm going to try.

      Reply
      • Kate Hackworthy

        August 04, 2018 at 11:55 am

        Hi Saffy
        I'm so pleased that you like them! They should be fine to freeze. 🙂

        Reply
    4. Sam - The Cook & Him

      June 20, 2018 at 4:50 pm

      These look and sound incredible! Love grab and go breakfasts in our house for those rush rush mornings! Quick question, what do you grease your muffin tin with before putting the mixture in? I always use muffin cases as I don't trust the muffins will come out without being hacked to pieces, but they look so much nicer 'commando' 😅 Thanks in advance!

      Reply
      • Kate Hackworthy

        June 21, 2018 at 10:57 am

        Ha ha - I love that they're 'commando'! I usually spray with a little spray oil. 🙂

        Reply
    5. Pam

      June 20, 2018 at 3:31 pm

      5 stars
      Perfect healthy breakfast. And I like anything that you make one time and then have breakfast for several days.

      Reply
    6. Mike from Chili Pepper Madness

      June 20, 2018 at 3:15 pm

      5 stars
      Muffins are perfect for the morning! These will definitely get the day started out right. I dehydrated some spent grains from making a batch of beer. I wonder how they would work for this recipe. Might try it!

      Reply
    7. Shadi Hasanzadenemati

      June 20, 2018 at 2:16 pm

      5 stars
      These muffins are great for kids school snack, I would love to make a big batch this weekend!

      Reply
    8. Gloria

      June 20, 2018 at 2:03 pm

      5 stars
      These look perfect for breakfast or as a snack. Perfect to take along when you don't have time to eat. Healthy and delicious.

      Reply
    9. Felesha Bell

      June 20, 2018 at 1:42 pm

      5 stars
      These cute bran muffins look like a perfect way to start the day!!! Can't wait to try them!!

      Reply
    10. Rebecca | AAUBlog

      June 20, 2018 at 12:48 pm

      5 stars
      Oh, I love the sounds of these. Sounds great for an on-the-go breakfast 🙂 x

      Reply
    11. Lana

      June 20, 2018 at 12:39 pm

      I'm always looking for breakfast ideas and these bran muffins are perfect! Since I'm always on the go, I can make these the night before and grab them in the morning. They look so fluffy! I might try adding the grated carrot for the goodness! : )

      Reply

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    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
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    • Nut Roast

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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