All Bran Muffin
Appetizers & Snacks Breads & Baked Goods Breakfast & Brunch Comfort Foods Desserts & Sweets Family-Friendly General Recipe Quick & Easy

Rise and Shine: Irresistible All Bran Muffins to Kickstart Your Day!

Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 20 minutes
Serving: 12 muffins
Yield: 12 muffins
Calories: 180 calories per muffin


  • 1 ½ cups (180g) all-purpose flour
  • 1 cup (120g) wheat bran
  • ½ cup (100g) brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/3 cup (80ml) vegetable oil
  • 1 large egg


  • Mixing bowl
  • Muffin tin
  • Mixing spoon or whisk
  • Measuring cups and spoons

Step-by-Step Guide:

Step 1 – Preparing the Batter

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a mixing bowl, combine the all-purpose flour, wheat bran, brown sugar, baking powder, baking soda, and salt. Mix them together until well combined.
  3. In a separate bowl, whisk together the buttermilk, vegetable oil, and egg until thoroughly combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.

Step 2 – Filling the Muffin Tin

  1. Fill each muffin cup about three-quarters full with the batter. You can use an ice cream scoop or a spoon for this.
  2. If desired, you can sprinkle additional wheat bran or a sprinkle of brown sugar on top of each muffin for added texture and sweetness.

Step 3 – Baking to Perfection

  1. Place the muffin tin in the preheated oven and bake for approximately 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Once baked, remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Step 4 – Enjoying Your All Bran Muffins

  1. Serve these delightful all bran muffins warm or at room temperature.
  2. They can be enjoyed as is or with a spread of butter, honey, or your favorite jam.
  3. These muffins also make for a great on-the-go breakfast or a tasty snack any time of the day.

Tips and Tricks:

  1. For a flavor twist, add a handful of raisins, dried cranberries, or chopped nuts to the batter before baking.
  2. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  3. To make your muffins extra fluffy, avoid overmixing the batter. Stir until the ingredients are just combined.
  4. Store any leftover muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage. Thaw frozen muffins at room temperature or reheat them for a few seconds in the microwave before enjoying.
  5. Experiment with different types of bran, such as oat bran or rice bran, for a unique twist on these muffins.

Nutritional Information:

  • Calories: 180 calories per muffin
  • Fat: 6g
  • Carbohydrates: 29g
  • Protein: 4g
  • Fiber: 5g

Final Thoughts:

These all bran muffins are a wholesome and delicious way to start your day. Packed with fiber and a touch of sweetness, they offer a nourishing breakfast or a delightful snack. The combination of all-purpose flour and wheat bran creates a light and tender texture, making each bite a burst of flavor and satisfaction. Enjoy them fresh out of the oven or save some for later; either way, you’ll be treating yourself to a delightful homemade treat.

Looking for more inspiration? Check out this mouthwatering YouTube video for a visual reference. Prepare to be tempted by the irresistible creations and let your creativity run wild in the kitchen. Elevate your dessert game and impress your loved ones with these delightful sweet treats. Enjoy the journey of exploring new flavors and techniques in the world of desserts!


Q1: Can I use whole wheat flour instead of all-purpose flour in these All Bran Muffins?
A1: Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that the texture may be slightly denser, and you may need to adjust the liquid content accordingly.

Q2: Can I use a different sweetener instead of brown sugar in these All Bran Muffins?
A2: Absolutely! You can use alternative sweeteners like honey, maple syrup, or coconut sugar. Just adjust the quantities to your desired level of sweetness.

Q3: Can I make these All Bran Muffins without eggs?
A3: Yes, you can replace the egg with a flaxseed or chia seed egg substitute. Mix 1 tablespoon of ground flaxseeds or chia seeds with 3 tablespoons of water, let it sit for a few minutes to thicken, and use it as a substitute for one egg.

Q4: Can I make these All Bran Muffins gluten-free?
A4: Yes! You can use a gluten-free all-purpose flour blend instead of regular all-purpose flour to make these muffins gluten-free. Make sure to check that all the other ingredients are also gluten-free.

Q5: Can I add fresh fruits to these All Bran Muffins?
A5: Absolutely! You can add fresh fruits like blueberries, diced apples, or mashed bananas to the batter. Fold them in gently before filling the muffin cups.

Q6: Can I freeze these All Bran Muffins?
A6: Yes, these muffins freeze well. Once completely cooled, place them in an airtight container or freezer bag. They can be stored in the freezer for up to 3 months. Thaw them at room temperature or reheat them in the microwave for a few seconds before enjoying.

Q7: Can I substitute the vegetable oil with another oil in these All Bran Muffins?
A7: Yes, you can use melted coconut oil, canola oil, or melted butter as a substitute for vegetable oil in this recipe. Keep in mind that it might slightly alter the flavor and texture of the muffins.

Q8: Can I reduce the amount of sugar in these All Bran Muffins?
A8: Certainly! If you prefer less sweetness, you can reduce the amount of brown sugar in the recipe. However, keep in mind that it may affect the overall taste and texture of the muffins. Consider adding some extra flavor with mix-ins like dried fruits or nuts to compensate for the reduction in sugar.

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