I recently have gotten on a bran muffin kick. I remembered back in college eating them and loving them, but when I made a batch they left little to be desired. They were very dry and had very little flavor. I knew they needed fixed. So I played around for a while with my recipe and finally perfected it. This included pureeing my raisins to add flavor and moisture, and instead of using plain white sugar I used honey and molasses. I also used coconut oil instead of shortening. This recipe put my old one to shame. I really can’t even call it the same recipe anymore.

My new and improved bran muffins are perfect for a healthy breakfast. Packed with fiber, and at only 126 calories a muffin, I don’t feel too bad eating them. Plus I make them using real ingredients, so I feel like they are pretty good for me. These muffins are incredibly moist. I have never made a muffin quite like it before.  The best part is that after I make a batch, I can freeze them and eat one every morning for the next couple of weeks and they taste just as moist and fresh as if they came right out of the oven. I pinky swear!  I love heating up a muffin, adding a small amount of butter and eating a banana in the morning. It jump starts my day, makes me happy and requires very little effort on my part.

There is just something about a hot fresh (even if it’s been frozen first) muffin for breakfast. Hope you like it!

Bran Muffins

Ingredients:

1 1/2 cups flour
1 tsp. salt
1 1/2 tsp. baking soda
2  cups Wheat Bran- (I use wheat bran cereal)
1 1/2 cups buttermilk
1 cup water
1/2 cup honey
1/4 cup Molasses
2 eggs
2 1/2 tbsp  Coconut Oil, melted
1 cup raisins, pureed

Method: 

Preheat oven to 350 degrees. Lightly coat  a 12- cup muffin tin with nonstick cooking spray or coconut oil. Add raisins to a small sauce pan and add 1/2 cup of water to it. Bring to a boil and then lower the heat and simmer for 10 minutes or until most water is absorbed.

Remove from heat and let cool. While raisins are cooking, take a bowl and mix flour, baking soda and salt together. Set aside. In a food processor or blender process wheat bran cereal to a course crumb mixture (if you already have ground wheat bran you can skip this step). Set aside.

Note: 2 cups of cereal will not be the same as 2 cups of processed bran. Make sure to re-measure the bran once ground up so that you get a whole 2 cups.

When raisins are done cooking and have cooled a little, add them to a food processor or blender to puree them.

In a large bowl or mixer, add ground up bran,  pureed raisins, buttermilk, honey, and molasses.  Mix well. Mix in eggs, 1 cup water, and melted coconut oil. Lastly add in the flour mixture until just combined making sure not to over mix.

Fill muffin tin 3/4 full and bake at 350 for 25 minutes, or until a toothpick comes out clean.

Remove from pan and enjoy!

To Freeze: Let cool completely at room temperature. Place in a large gallon sized zip lock bag and remove as much air as you can before zipping it closed. Place in freezer. When ready to eat, either take them out the night before to thaw, or place in a microwave for 30-40 seconds.

These muffins are so moist!! You must make them… I command you. Now depart, and bake!

Recipe Card

4.75 from 4 votes

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Best Bran Muffins {freezer friendly}

Published By Karrie

Course Breakfast

Cuisine American

Keyword bran muffins

Servings 24

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Best Bran Muffins are perfect for a healthy breakfast.

Cook ModePrevent your screen from going to sleep

Ingredients

 

US CustomaryMetric

• ▢ 1 1/2 cups flour
• ▢ 1 tsp salt
• ▢ 1 1/2 tsp baking soda
• ▢ 2 cups ground wheat bran
• ▢ 1 1/2 cups buttermilk
• ▢ 1 cup water
• ▢ 1/2 cup honey
• ▢ 1/4 cup molasses
• ▢ 2 eggs
• ▢ 2 1/2 tbsp coconut oil melted
• ▢ 1 cup raisins pureed

Instructions

• Preheat oven to 350 degrees. Lightly coat a 12- cup muffin tin with nonstick cooking spray or coconut oil.. Add raisins to a small sauce pan and add 1/2 cup of water to it. Bring to a boil and then lower the heat and simmer for 10 minutes or until most water is absorbed. remove from heat and let cool. While raisins are cooking, take a bowl and mix flour, baking soda and salt together. Set aside. In a food processor or blender process wheat bran cereal to a course crumb mixture. Set aside. When raisins are done cooking and have cooled a little, add them to a food processor or blender to puree them. In a large bowl or mixer, add ground up bran, pureed raisins,buttermilk, honey, and molasses. Mix well. Mix in eggs, 1/2 cup water, and melted coconut oil. Lastly add in the flour mixture until just combined making sure not to over mix. Fill muffin tin 3/4 full and bake at 350 for 25 minutes, or until a toothpick comes out clean. Remove from pan and enjoy!
• To Freeze: Let cool completely at room temperature. Place in a large gallon sized zip lock bag and remove as much air as you can before zipping it closed. Place in freezer. When ready to eat, either take them out the night before to thaw, or place in a microwave for 30-40 seconds.

Notes

Note: 2 cups of cereal will not be the same as 2 cups of processed bran. Make sure to re-measure the bran once ground up so that you get a whole 2 cups.

Nutrition

Serving: 1g | Calories: 115kcal | Carbohydrates: 23g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 200mg | Potassium: 195mg | Fiber: 2g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 0.3mg | Calcium: 33mg | Iron: 1.3mg

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About Karrie

Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...