Home Breakfast Healthy All-Bran Muffin Recipe

Healthy All-Bran Muffin Recipe

Surprisingly moist, loaded with fiber, and wonderfully sweet, this tasty all-bran muffin recipe is just what you need to make breakfast a little brighter.

In fact, they’re so scrumptious, you’d never know they’re secretly healthy.

Moist and Delicious All-Bran Muffins

Have you been traumatized by gritty and grainy bran muffins? This recipe is here to change your mind.

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They’re tender and rich with such a pleasant texture from the raisins and walnuts.

And since they’re infused with bran cereal, they’ll even help your digestion.

Delicious, nutritious, and portable, this all-bran

is the best way to start the day.

The Original All Bran Muffins Recipe

These all-bran muffins are so incredibly light, moist, and tender, you won’t even notice they’re filled with fiber.

Combining buttermilk and vegetable oil moistens and enriches the batter perfectly, ensuring they don’t turn out gritty.

The other secret to success is to let the batter sit in the fridge overnight before baking.

This gives the bran cereal ample time to soften, and the flavors to marry as well.

It also makes this a terrific make-ahead option. Just make the batter the day before, then bake them fresh when you’re hungry.

So if you’re looking for a healthy, tasty, and easy breakfast on the go, you’ve just found it.

All-Bran Muffin Ingredients - Bran Cereal, Flour, Sugar, Baking Soda, Salt, Cinnamon, Egg, Vanilla, Raisins and Walnuts


  • Bran Cereal – The special ingredient that makes these muffins healthy and rich in fiber.
  • Flour – The base of the batter. You can use all-purpose flour if that’s all you have, but for healthier muffins, use whole wheat.
  • Sugar – Use a mix of brown and white sugar for the best flavor and texture.
    • Brown sugar contains molasses which adds moisture to the muffins.
    • White sugar brings sweetness and structure, giving you a lovely muffin top with firm edges.
  • Baking Soda & Baking Powder – These leavening agents make the muffins rise.
  • Salt – A bit of saltiness to contrast the sweetness.
  • Cinnamon – Just a pinch for warmth.
  • Buttermilk & Vegetable Oil – The fat components that make the muffins rich and moist.
  • Egg – For binding the ingredients and giving the muffins their structure.
  • Vanilla – A flavor enhancer.
  • Raisins – For a nice, chewy contrast.
  • Walnuts – They give the tender muffins a lovely layer of crunch. Feel free to leave them out or use other nuts as you like.
Stack of All-Bran Muffins

All-Bran Muffin Recipe Variations

Here are some awesome variations to make these muffins your own:

  • Chocolate Chips or Butterscotch Chips – these muffins are super healthy, so giving them a bit of decadence won’t hurt.
  • Orange Zest – for a pop of bright, citrus taste.
  • Diced Crystallized Ginger – for warmth and a bit of chewy contrast. 
  • Low-Cholesterol Muffins – instead of 1 large egg, use 2 egg whites. 
  • Mini Muffins – bake for only 10 to 12 minutes.
  • Crunchy Muffin Tops – sprinkle sugar over the muffins right before you bake them.
  • Honey-Flavored Muffins – skip the brown sugar and sweeten the batter with honey instead.
  • Banana-Flavored Muffins – add one ripe mashed banana to the batter.
Homemade All-Bran Muffins on a White Background

Best Muffin Tips

  • The recipe only works if you stick to regular, all-bran cereal. So don’t use flakes, bran buds, or berries.
  • You have to let the batter rest overnight. If you don’t, the bran won’t soften, which will keep the muffins from rising. They’ll also have that unpleasant, gritty bran texture.
  • Rehydrate the raisins too, so they’re plump and juicy. Simply soak them in warm water for 10 minutes and dry them well with paper towels.
  • Make your own buttermilk by mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let the mixture sit for 10 to 15 minutes or until it curdles.
  • If your muffin tin is dark, check for doneness 10 to 15 minutes early. Dark baking tins retain more heat than light ones, so they cook baked goods faster.

Make Ahead, Storage, and Freezing Instructions

To Make-Ahead

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This is a fantastic make-ahead recipe, as the muffin batter will keep well in the fridge for up to 2 weeks.

Feel free to bake as few or as many muffins as you like. Just scoop and bake!

Pro-tip: if you’ll only bake a few muffins, pour a bit of water into the empty muffin cups to ensure even cooking. It’ll also keep the muffin tin from warping.

To Store

Place the muffins in a loosely covered container and leave them on the countertop for a day. 

Don’t shut the lid completely! Let them cool and dry slightly, so they don’t go soggy.

If you want a longer shelf life, place the muffins in an airtight container lined with paper towels. Then refrigerate for 3 to 4 days.

To Freeze

All-bran muffins freeze well, too!

Wrap each muffin tightly with plastic wrap and place them in freezer-safe bags for up to 2 months.

Defrost frozen muffins in the fridge overnight or warm them in the oven or microwave.

More Muffin Recipes You’ll Love

Zucchini Chocolate Chip Muffins
Strawberry Banana Muffins
Banana Nut Muffins
Chocolate Chip Oatmeal Muffins
Pumpkin Chocolate Chip Muffins

Healthy All-Bran Muffin Recipe



Prep time


Cooking time





Surprisingly moist, loaded with fiber, and wonderfully sweet, this tasty all-bran muffin recipe is just what you need to make breakfast a little brighter.


  • 2 cups 2 (171 grams) bran cereal (not flakes), divided (1/2 cup and 1 1/2 cups)

  • 1/2 cup 1/2 (113 grams) water, boiling

  • 1/3 cup 1/3 (67 grams) vegetable oil

  • 1 large 1 egg

  • 1 1/4 cups 1 1/4 (150 grams) all-purpose flour

  • 1/2 cup 1/2 (99 grams) granulated sugar

  • 1 teaspoon 1 baking soda

  • 1 teaspoon 1 baking powder

  • 1/2 teaspoon 1/2 salt

  • 3/4 cup 3/4 (128 grams) raisins

  • 1 1/4 cups 1 1/4 (283 grams) buttermilk

  • 1/4 cup 1/4 (53 grams) brown sugar, packed

  • 2 teaspoons 2 vanilla

  • 1/2 teaspoon 1/2 cinnamon

  • 1/4 cup 1/4 (37.5 grams) walnuts


  • Pour 1/2 cup of bran cereal into a small bowl. Cover with boiling water, stir, then set aside to cool.
  • Meanwhile, whisk the flour, sugar, baking soda, baking powder, and salt in a large bowl. Then, mix in the raisins and stir until they’re well coated in the flour mixture.
  • When the bran mixture is cool, mix in the vegetable oil and egg.
  • In a separate bowl, whisk the buttermilk, brown sugar, vanilla, and cinnamon.
  • Pour the buttermilk mixture into the flour bowl and gently stir. Then, add the remaining 1 1/2 cups of dry bran cereal, the softened bran cereal, and the walnuts.
  • Mix the batter until combined, cover the bowl, and refrigerate it overnight.
  • When ready to bake, preheat the oven to 375 degrees Fahrenheit (190°C) and line a muffin tin with muffin liners. Spray them lightly with cooking spray. Or, for a crusty muffin exterior, grease the muffin cups directly.
  • Take the batter out of the fridge and stir once or twice. Then, scoop 1/4 cup of batter into each muffin cup.
  • Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for 10 minutes, and then transfer them onto a wire rack to cool completely. Serve and enjoy!
All-Bran Muffin Recipe

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Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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