Classic Bran Muffins
These bran muffins are a delicious source of fiber! My family has them almost every morning. They're great! You may substitute dates for the raisins if you wish.
These bran muffins are a delicious source of fiber! My family has them almost every morning. They're great! You may substitute dates for the raisins if you wish.
I substitued 1 cup fat free plain yogurt for the buttermilk; 1/3 cup unsweetened applesauce for the oil; 1/4 cup egg substitue for the egg; a mixture of 5 TBSP white Splenda and 2 1/2 TBSP Brown Splenda for the brown sugar; 1 cup of whole wheat flour for the all-purpose flour; increased the vanilla to 1 tsp; used dried cranberries for the raisins and added 4 TBSP BeneFiber (you could use any of the fiber supplements). This lowered the calories to 93 and increased the fiber to 6 grams. My family loves them! (I tried using frozen blackberries but it made the muffins almost too moist. My kids liked them though.)Read More
I substitued 1 cup fat free plain yogurt for the buttermilk; 1/3 cup unsweetened applesauce for the oil; 1/4 cup egg substitue for the egg; a mixture of 5 TBSP white Splenda and 2 1/2 TBSP Brown Splenda for the brown sugar; 1 cup of whole wheat flour for the all-purpose flour; increased the vanilla to 1 tsp; used dried cranberries for the raisins and added 4 TBSP BeneFiber (you could use any of the fiber supplements). This lowered the calories to 93 and increased the fiber to 6 grams. My family loves them! (I tried using frozen blackberries but it made the muffins almost too moist. My kids liked them though.)
Absolutely wonderful! I did make a few adjustments like other posters did: 1/3 c apple sauce for the oil, 2 egg whites for the 1 egg, 1 tbsp lemon juice with skim milk for the buttermilk, and cinnamon. I used post raisin bran for the bran (because it gets too soggy in milk; I was going to throw the box away) and picked out the raisins. These are very good and a great way to get a healthy dose of fiber.
Mmmm - these are good! I made 6 regular sized muffins and 12 mini muffins from a single batch of this batter, and was delighted to find that they tasted just like the bran muffins my mother used to make. Eat them warm with a slice of cheddar cheese - yummy! NOTE: The second time I made these, I did some substitutions: I replaced the oil with 1/3 cup applesauce; I replaced half the all-purpose flour with whole wheat flour; and I replaced the buttermilk with 1 tablespoon of lemon juice + enough nonfat milk to make one cup. They were still just as yummy as the first time!
These were delicious. I changed the recipe to make them a little healthier, like others suggested. I substituted the oil with 1/3 applesauce. I also couldn't find wheat bran, so I first made a batch with a store brand of Fiber One (the ones that look like twigs). I made another batch with All Bran bran buds. Both came out delicious. I had better results just spraying the muffin tins with Pam. When I used paper liners the first time, they didn't come off easily because of the low fat content. I've added dried cranberries, chopped walnuts, chopped dates and about 1 tsp cinnamon. I gave some away to friends and they said they really enjoyed them (their kids too!) I'll make these frequently since they're a great snack...lots of fiber too.
I am pastry chef and I served this for a breakfast party this morning. These muffins are excellent! They were moist and very tasty! They weren't "typical" bran muffins because they were moist and delicious!
These were great bran muffins! I decided to experiment, so I made one regular batch and then one lowfat with egg whites for the egg, applesauce for the oil, and reduced fat buttermilk. I gave both versions to my husband and he picked the lowfat one as being the tastier version! I will be making these again for sure!
Yummy! I used 1/2 cup dried cherries but think it would have been even better with 3/4 cup. Can't wait to try these with dried strawberries, blueberries or cranberries!
I substituted 1/3 cup applesauce for oil and made my own buttermilk using 1 tablespoon vinegar and enough milk to make 1 cup. I made 6 large muffins instead of 12 small ones and they turned out great!
I brushed honey on top of the muffins right when they came out of the oven. They were awesome. People who usually don't eat bran muffins loved them.
Absolutely inSANEly delicious, just as written. I gussied them up for a special treat by adding half of a can of drained, crushed pineapple and some chopped, toasted macadamias. I brushed the tops with honey as soon as they came out of the oven. I called them "Hawaiian bran muffins," and they were inhaled. Nirvana! But even if you don't have the energy to get creative, rest assured that exactly as written with no substitutions or variations, these are UBER-muffins. Thank you for the wonderful recipe!
I've made these at least 4 times now. The first time I followed the recipe exactly - the muffins had a great texture but tasted a little bland to me. The next time I used 1/3 cup molasses + 1/3 c brown sugar. That gave them a richer deeper flavor that I like in a bran muffin. I didn't bother buying buttermilk, I use 1 Tbsp lemon juice + enough milk to make 1 cup. Also, instead of raisins I really enjoy chopped dates in these muffins. Thanks for the wonderful & versatile recipe!
I make these every week. My kids love them. I add an extra half cup of buttermilk & let it sit for 20 mins, they turn out extremely moist & very light. Other then those little changes, I make them exactly as written.
Wonderful recipe!!! As many others have suggested, I substituted applesauce for oil, used wheat flour instead of white, used 2 egg whites instead of one whole egg, omitted the salt (watching our sodium) and used 1 cup of raisins instead of 1/2 cup. I also used the mini muffin tins and it yielded about 40 mini muffins. They are so delicious that even my children will eat them. :) In case you are in Weight Watchers, I've calculated the points with my new substitutions and one large muffin would be 4 points on the Points Plus and one small muffin would be 1 point on the Points Plus. I did use double the raisins though, so it would probably been even lower if you use just what the recipe called for. Thanks for this wonderful recipe Janet. We love it at our house! :)
First time to make bran muffins and they turned out perfectly and they are yummy delious! Thank you!!!!
great muffins! i made them to bring with me on a ski trip. everyone loved them. i've made them again using apple sauce instead of the oil, and you can't even tell the difference. much healthier that way, and still tastes great! =)
these were not good.. very tasteless.. I threw them out after baking them.. wont make these again
These were delicious. I made several substitutions as recommended by other reviewers to make it lighter and to use what I had on hand. I substituted 1 cup skim milk and 1 TBL lemon juice for the buttermilk, 1/3 cup applesauce for the oil, 1/4 cup egg substitute for the egg. I only used 1/2 cup brown sugar and it was still sweet enough to us. We didn't miss the extra sugar. I doubled the vanilla and added 1 TBL cinnamon and 1 tsp allspice. YUM! Thanks Janet for a great recipe.
The quintessential bran muffin recipe. They aren't as heavy as some bran muffins I've had and they don't have that super sweet honey taste you get from market bran muffins.This muffin is fine with or without raisins. There are 2 things I modify to make them a little healthier. First, I decrease the brown sugar to half a cup. I also use a combination of whole wheat and all purpose flour. I use anything between 1/4 to 1/2 a cup wheat flour and make up the difference with all purpose. Any changes in texture (due to the whole wheat flour) are hardly noticed due to the bran.
Terrific recipe! I took the advice of others: doubled vanilla, applesauce instead of oil, whole wheat flour and chopped walnuts. I used a cup of raisins but soaked them first in boiling water to plump them up and then used a little of that raisin water to moisten the batter. Didn't have carrots to add so used shredded zucchini. YUM! Even my picky teenagers gobbled them up. Thanks for a very versatile recipe.
I love the versatility of this recipe. I omitted the sugar and the raisins to form a batter that I could then half. One for a savory and one for a banana chocolate chip nut muffin. For the savory I added finely chopped boiled brocoli 1 1/2 cups, added 1/4 cup dried onion flakes, finely chopped sun dried tomatoes, 1 tbsp feta cheese, 1 tbsp romano, 4 tbsp shredded cheddar, and oregano. This is now one of my favorite breakfasts on the go. For the sweet I added 1 mashed banana 1/4 cup dark mini chocolate chips, 2 tbsp maple syrup, 1/2 cup combined chopped walnuts, almonds and sunflower seeds.
Delicious and not to mention simple! These were easy to throw together to use up the last of my All Bran cereal and buttermilk. I opted to use 1/2 cup of Land O Lakes light butter vs. veg. oil. I creamed that together with the brown sugar. I added 2 Tbsp. of molasses and 1 tsp. of cinnamon to give it some spice. I poured the batter into 6 Texas sized muffin cups topped with turbinado sugar for a little extra crunch and baked them at 400 for about 25 minutes. They smelled wonderful and tasted even better! Perfect with a cup of tea!
This is very tasty and moist! I didn't have wheat bran, so I used wheat germ instead. Instead of buttermilk, I used vanilla fat free yogurt. Instead of oil, I used apple sauce and I used whole wheat flour. I also used frozen blueberries in place of the raisins. Another viewer was right!! This IS a very versatile recipe!! Next time I'll be adding flax flour and maybe almond flour!! Thank you!!
Pretty close to my grandmother's recipe. I add diced pieces of fresh cherries to mine instead of raisins. I also made the dough (being careful to not stir too much) the night before we ate it, covered and left in fridge.
I made these tonight and my husband and father-in-law have been raving about them. I made changes to make them even healthier and if they rave with the muffins prepared this way, I can only imagine how good the straight recipe is. My changes were: whole wheat flour in place of all-purpose, light buttermilk, applesauce instead of the oil, 1/3 cup egg beaters instead of the egg, and frozen berries instead of the raisins. Nutritional info ended up being approx: 96 cals, less than 1 gram fat, 4.5 grams fiber, and 4 grams protein per muffin. Awesome!
I made these couple of times and I think they are great. Moist and fresh even days after you make them. I even tried them with apple sauce instead of oil and still delicious. Thank you.
These are the Bran Muffins on the back of the bag of Rogers Bran and I've been making them for years. Absolutely yummy! They're good with some banana mashed in too. Like another poster said, if you don't tell the kids they're "bran" muffins they gobble them up. Thanks for sharing all your additions and changes!
Fantastic. Subbed milk and 1 TBSP of vinegar for the buttermilk and added about 1/2 tsp cinnamon. Looking forward to subbing some applesauce for oil which worked well for another reviewer. Plan to make these often! :)
We are really enjoy these. I have made them about 4 times now. I gave them 4 stars because it wasn't one of those things that I thought WOW! That's delicious when I took a bite. BUT still they are pretty good. My only problem is that I would like them to be a little more moist (even when I made the recipe with oil). I don't know if that is possible with bran muffins, but I will keep trying. I decided to start using applesauce instead of oil, but the slight dryness is there no matter what. I will continue to play with it to make it perfect for us. As of right now it is still pretty darn good! All my kids happily eat them in place of the sugary cereal that I know longer allow them to eat...that is all that matters!! :-)
Great starter recipe for a variety of bran muffins. I used All Bran cereal and oat flour and added craisins and almonds to one batch and walnuts to another. I found that adding a little (approx 1 TBSP) coconut oil make the muffins less dry. I froze what we didn't eat and have been taking them out and microwaving them for breakfasts. Works great! Thanks for the recipe.
I can't really rate this recipe as is because I changed it a good bit, but it is an excellent base and has proven itself to be extremely versatile. I used half whole wheat flour and half all purpose, although next time I will use all wheat for even more fiber. I used sweetened cranberries in place of raisins and I would suggest cutting the brown sugar back by 2 or 3 tsp. if the dried fruit you use is sweetened. I added 3 T. of wheat germ. I used vanilla soymilk (not soured) in place of the buttermilk and unsweetened applesauce in place of the oil. I also added ½ c of chopped walnuts. These muffins were very moist and flavorful. I can hardly believe that they have virtually no fat. I think that 2 egg whites would work for the whole egg if you’re watching cholesterol. I can’t wait to try this recipe with a mashed banana or dried blueberries. I’m sure that this recipe is excellent as written, but even with a few healthier changes, it’s still very tasty!
Awesome! Used apple sauce instead of oil, added 1/2 cup of ground flaxseed, cut sugar to just under 1/2 cup (could have reduced even more). Will be making this again and again!
This is an absolutely WONDERFUL recipe. So easy to make, and so good! I used regular milk instead of buttermilk, added a little extra vanilla, added some orange peel and cut back on the raisins (not a huge raisin fan) and they turned out quite lovely. Very moist and a nice flavor. Really great recipe, will definitely be using it again soon!
Awesome! These have great flavor and texture and they are healthy! I made buttermilk using buttermilk powder and water that I then soaked my bran buds in. I used applesauce in place of the oil. I used only 1/3 cup brown sugar and then added almost 1/3 cup honey. I used whole wheat flour. Lastly, I added 1 chopped apple instead of the raisins. I filled 12 muffins cups to the brim! They came out of the oven perfectly!
This recipe is wonderful!! It didn't look fancy by looking at the ingredients but that's what makes it great. I followed the reciped exactly (no substitutions) and they are moiste, flavourful and not too sweet!!!! Yummy! I'm sending 2 dozen to work with my hubby tomorrow and they are going to be a hit!
A very tasty muffin! I substituted applesauce for oil, halved the sugar, and used whole wheat flour -- they still came out nice and moist. I also plumped the raisins and added 1 tsp. cinnamon for a little added spice. Great with coffee!
This recipe is pretty good, I took others' advice and used 6 oz of plain greek yogurt plus a little splash of 1% milk in place of the buttermilk and used 1/3rd cup of applesauce for the oil. I also added some choco chips (which make everything taste better) and some strawberry jam into the middles of them.... they are quite tasty! I'd make them again.
These were great and very moist. I used half oil and half applesauce. I also made some with blueberries. These were enjoyed by all.
I gave 5 stars, but I altered the recipe a LOT. I used 2 cups of bran flakes put through the food processor to break them up with a cup of skim milk and a tablespoon of lemon juice for the buttermilk. I also used 1/3 c. of applesauce and three tablespoons of eggwhites. I used only 1/2 c. of wheat flour. I added a half teaspoon of cinnamon, a quarter teaspoon of nutmeg, and cut the sugar down to about 1/2 c. dark brown sugar. I also added 1/3 c. chopped walnuts! I made 6 big muffins and baked for about 25 minutes at 375! They turned out beautifully, I can't wait to eat them for breakfast every day this week!
These are fantastic! Raisins do not agree with me so I used chopped pecans, YUM! Next time I will through in some dried currants. I am the only one that wants to eat something like this which is OK by me. They stayed fresh for the whole week. Breakfast was heaven.
Great done with 1/2 applesauce and 1/2 olive oil. May try to reduce the sugar next time.
I had a craving for Bran Muffins after having them in the hospital. I know that sounds funny, with hospital food's reputation, but these muffins were delicious! I found this recipe and had to try it. The only change I did was adding 2 teaspoons of vinegar to 1% milk to make buttermilk. They turned out fantastic! This recipe is a keeper!
These are THE BEST bran muffins. They are incredibly light, flavourful and totally addictive! My husband once ate an entire 6-pan in one sitting. The recipe is also very forgiving. -> Use blueberries instead of raisins; either fresh or frozen (let thaw while you prep the rest). Mix into the wet ingredients. -> Use "Soured" milk instead of buttermilk. Place 2 tbsp apple cider vinegar into a measuring cup and top with milk to measure 1 cup. Try with other fruit-flavoured vinegars. -> Replace half of oil with flavoured olive oil. Lemon olive oil adds a nice, light, bright tang. -> Combine wet and dry ingredients and place into muffin tins JUST BEFORE putting into oven, to preserve the leavening action of the acid and base. Double-acting baking powder is useful, too.
Im a chef and i made these for the first time. wow. i have never had bran muffins. they taste really healthy and boring lol. Ill stick to my rich flavored french desserts
This recipe is great. I like the flavor of molasses so I substitue 1/2 - 2/3 of a cup of molasses for the brown sugar. The extra liquid makes the muffins even more moist.
Make bran muffins based on this recipe several times. Sometimes I substitute ingredients around. They all turn out well, but some more moist/dense than others. I've never had buttermilk at home, so I use sour cream or Greek yogurt instead. When I don't have enough wheat bran, I add rolled oat. I also try nuts and dried/fresh cranberries. I like this recipe because I can be creative. Update: cranberries is better than butternut squash. For some reasons, the muffins are under-baked in center when I used dried blueberries. Throw in some diced fresh strawberries is also a good idea.
i've made these twice. the first time i made as written, and they were good, but a little bland for my taste. the second time, i subbed pumpkin for the oil and added cinnamon. superb! i think i will make them again this way. it's a pumpkin muffin made even healthier with the addtion of bran, and less fat for not using oil. i will say the oil was not missed at all, the pumpkin kept them plenty moist and deliciousl. i also subbed splenda for half the sugar and used egg beaters for the egg. great way to knock out the sweet tooth without caloric overload! :)
Can I give it more than 5 stars??? With a few modifications, this bran muffin comes in at under 100 cal per muffin. Subbing applesauce for the oil caused no negative impact on flavor, and reduced the calories and fat substantially. Replacing the wheat bran with crushed fiber one cereal also worked very well. I used splenda for half the brown sugar, and a cup of frozen wild blueberries in place of the raisins. This was a really tasty muffin!
I love this receipe. I make a Thanksgiving twist - use canned pumpkin instead of oil and add dried cranberries and walnuts. Wonderful. Has anyone tried using this receipe to make small cakes using a mini angel food cake pans? Just wondering the results.
Stop looking!!!! You will NEVER find a better bran muffin than this one. I have made these often for the last few years and have never met anyone who does not absolutely love them (even people who don't care if what they eat is healthy or not)! You can change these with "healthier" ingredients, but they are incredibly healthy as they are. I am a little underweight yet eat these all the time, just as the recipe states. Excellent and totally delicious source of fiber.Thanks. THANKS. THANKS!!!!!!!
These are excellent, moist bran muffins. I substituted applesauce for the oil and you'd never know there was "fat" missing from this recipe. Absolutely delish!
I really enjoyed the results of this recipe. I followed a couple of the changes and used pureed pumpkin instead of oil, added flax seed to the mix and used one cup of chopped dates instead of 1/2 a cup. Next time I think I'll add some shredded coconut for added flavour and texture. These muffins are really moist and delicious.
I make stuff according to what I have on hand so saying that...I didn't have enough wheat bran so used 1/2 cup wheat bran and a 1/2 cup of buckwheat that was ground in a coffee grinder. I used 1/3 cup of applesauce instead of oil and reduced the sugar (most recipes I find too sweet) to 1/2 cup. Used 1/2 cup whole wheat flour and 1/2 cup of white flour instead of all white flour. I used paper cups inside the muffin tins. Brushed honey on top, as suggested by one person. What I found with these changes - should have kept the sugar at 2/3 cup :) ; applesauce makes the muffins moist but I think it makes removing the paper cups difficult; the buckwheat adds a stronger flavor than wheat bran but it wasn't bad; most likely will reduce buckwheat if I use it again. The honey on top was good. I can see this recipe allows a lot of room for playing and look forward to trying it again.
Oh YUM! I used cinnamon applesauce instead of the oil, added 1 tsp cinnamon, shredded carrot, and shredded apple. The muffins were so moist and delicious! Oh, and I used honey because I was out of brown sugar.
This will be my go to recipe from which I start to experiment, adding spices, fruits, molasses, etc. But for my first attempt I made the recipe exactly as written except I used All Bran cereal rather than plain wheat bran. I didn't think about the fact that All Bran has sugar in it. This gave the muffins the sweetness of many bakery muffins but I prefer less sweet. In the future if I use the cereal rather than plain bran I will reduce the sugar to 1/3-1/2 cup. Other than that the texture, moisture content and everything was just perfect. Baking time for me was just 15 minutes.
FINALLY...my bran muffin recipe search has ended. After many attempts with very bland results I have found the perfect bran muffin recipe. This muffin has the best flavor of any I have tried. Sweeter than most, but not too sweet. Very delicious. Thank you for such a wonderful recipe.
Yum and Yum! I substituted applesauce for the vegetable oil, and was a little skeptical that this would make the muffins taste less than stellar, but they tasted fabulous! I also cut back the sugar to 1/2 cup - still nice and sweet. Instead of 1 cup of white flour, I did 1/2 cup white and 1/2 cup whole wheat. In addition, I threw in a couple Tbsp of ground flax seed, a heaping Tbsp of cinnamon, 1/2 tsp each of ground ginger and ground cloves, and a sprinkle of allspice. Lastly, I substituted dried, chopped figs for the raisins. Could not have been happier with the outcome; I will definitely be using this recipe again (and again)! :)
This was an awesome recipe. The muffins are so moist and soft. I made a few variations to make it healthier.... First of all, i added raisins to only half the batch, and i liked them better without raisins. I used applesauce for the oil, whole wheat flour, and then added 2 Tbsp of ground flax seed. For the buttermilk I didnt have any, so I did milk and about 1 T of lemon juice to equal 1 c. I'm sure it would be delicious without all these changes, but I just wanted to try it out my way. I'll be making this again this week. Thanks!
This is one good classic bran muffin recipe. I changed three things: First, I am opposed to dirtying 3 bowls to make muffins so I added the eggs etc. right into the soaked bran. Second, I chose to use frozen blueberries instead of raisins (and based on advice from a cookbook I have, I rinsed the berries then dried with paper towels before adding - this prevents the batter from turning a strange colour and doesn't cool the batter down too much hence impairing cooking). Third, I doubled the recipe. The result? Moist, light (for a bran muffin) and tasty. I know alot of people have opted to replace the oil with applesauce or similar ingredients, but I say, what's a little oil? I have stashed away a freezer inventory for busy mornings and have no complaints. My advice? Try these (unless you are looking for a cupcake, in which case look elsewhere).
These bran muffins came out amazing. Perfectly soft and not too sweet. I will definitely make them again. I left out the raisins, and made a double batch. I like my muffins to be big and puff out over the edge when cooked, so I added just a touch more of everything. I got 22 muffins out of the double-plus recipe with no raisins, and everyone loved them. Easy and yummy!
This is a weekly staple in our home. As others have suggested I use applesauce in place of the oil, didnt use all the sugar, and replaced about 1/3 cup of wheat flour for white. I add craisins, shredded carrots, cinnamon and nutmeg. I sometimes have a problem with them being too dry so i'm careful to make sure the batter has the right consistency.
Great recipe. I upped the baking powder to 3 tsps to make the muffins more fluffy as well as I added blueberries, cranberries and strawberries. Delicious. Thanks for the great recipe
Fabulous! Moist, delicious! Will keep on hand as my new bran muffin recipe. May try to cut down on the sugar somehow, for health reasons. Tasted great!
I wish there was a rating higher than five. I love these so much. I just made them for the second time this week. I am going to need to buy more bran! I have some picky eaters in my family who don't like raisins, but I still wanted the sweetness, so I pulsed the raisins with the bran in the food processor until I had a crumbly mixture. I also added pecan chunks. Its also good with shredded carrots added.
I made A LOT of changes to make these muffins healthier, but they were still delicious. 1 - I reduced the oil to 1/8 cup and added 1/2 cup of unsweetened applesauce. 2 - I reduced the sugar to 1/2 a cup. 3 - I used all whole wheat flour instead of all purpose. 4 - I added 1/8 cup of both chia seeds and benefiber. 5 - I grated one large carrot into the batter. 6 - I used 1/2 cup chopped dates rather than raisins. These muffins turned out very nice. Moist and delicious, even with my healthy changes. Will definitely make again.
Really really really good! Def. an enjoyable way to get your fiber. I did 3/4 cup whole wheat flour, 1/4 cup white, 1/2 cup applesauce, 1/2 cup oil, 1 and 1/2 tsp vanilla, and two TBS ground flaxseed. next time I will do all whole wheat flour and 3 tbs of flaxseed. may try chocolate chips to make a healthy dessert as well. try it!
Super EZ and quick recipe! I make these all the time and have used Raisin-Bran cereal or 100% All Bran cereal for all or part of the wheat bran. You can add nuts and dates and for those that think bran muffins are a bit dry... try some drained crushed pineapple. These are great little muffins and you can have fun with this recipe! Thanks Janet.
My Mom makes fabulous bran muffins, but I tried her recipe twice and both times I bombed. So I used this recipe yesterday and they were perfect- Moist and delicious even tho I used egg substitute and soy milk. Am making them again already!
I was really surprised how tasty these were! I halved the recipe (using 1 whole egg) and they were wonderful! --For wheat bran, I ran Fiber One through the food processor and let that soak in the buttermilk. I also used whole wheat flour instead of all-purpose. Added a few tablespoons of flax too. --Followed the recommendation of another reviewer and brushed the tops with honey after they were out of the oven...so glad I did this! I shared with another health-conscious coworker and she thinks they're tastier than her usual bran muffins. I'm looking forward to using this again and experimenting with other ingredients.
The only change I made was using brown sugar Splenda, because my Mom is diabetic and wanted to reduce the sugar. These are delicious!! Can't wait for my husband to try them. Thank you for the recipe! Will make again!
The muffins were very tasty. I used walnuts and dates instead of raisins. However I was a little disappointed that they didn't rise and look as beautiful as the picture. Maybe I'll read for more tips on making them rise more.
Really good and moist muffins. I used bran flakes cereal, omitted the raisens, added a teaspoon of cinnamon and upped the vanilla to 1 teaspoon. Everyone loves them.
These are delicious, tasting exactly the way bran muffins should.
One of my favorite recipes! I substituted apple sauce for most of the oil (I kept a little to help maintain moisture) and whole wheat flour for extra fiber. Also, I soak my raisins in warm water for 10-15 minutes prior to adding to the batter. This makes for a much softer raisin after baking. For those on WW, these equal out to about 2 points or so when made as above - a wonderful snack, or breakfast when paired with yogurt!
Following others' suggestions to up the health factor, I used applesauce instead of oil and low-fat buttermilk. I also used whole-wheat pastry flour instead of the all-purpose, so I upped the baking soda & baking powder by 1/2. I used craisins instead of raisins because that's all I had. This recipe is simple and delicious. Sweet, filling, easy, and a great fast breakfast. Thanks for the great recipe! Next time I think I'll try the banana and coconut variation!
Really good! I used whole wheat flour, applesauce instead of oil, and almost a whole cup of dried cherries (I don't prefer nuts). I usually hate "health" food, but am trying to lose some weight, and decided a healthy breakfast every morning would help get me off to the right start. I am planning to freeze 6 of them... I hope they thaw and still taste good!
Great basic recipe, but of course I have my tweaks since I was out of this, low on that, but it made a great, moist & fluffy muffin. I used a cup of keifer instead of buttermilk and unsweetened applesauce instead of oil. I used all whole wheat flour and only used 1/3 cup of brown sugar, packed lightly. I added 1/2 cup of dried sour cherries and a 1/2 cup pecans.
OK muffins, turned out really moist. I added about 1/3 grated apple and a 1/3 cup of applesauce instead of the oil, also substituted wheat flour. Tasted "healthy," which may or may not be a good thing!
These are a great tasting muffin for having so much fiber! I was looking for a recipe on this site that would be very low in WW points. I made some modifications to make each one 2 points. I substituted 1/3 cup applesauce for the oil. I added only 1/2 cup sugar, which was plenty sweet. I added 1 tsp cinnamon and put in a full tsp vanilla for extra flavor. And, just so my kids would eat them, I put in 3 tbsn of mini choco chips! I will make these a lot :)
Really light compared to store bought "bran" muffins. I used bran flour and whole wheat to replace the all purpose. Replaced half the sugar with apple sauce (way more concerned about sugar than fat these days). Really heavy on the leavening ingredients - that may be to offset the density of the bran/flour, but next time would reduce to 3/4 each soda/powder (keeping salt the same). I replaced the raisins with craisins. All in all a really easy way to get good quality fiber.
I love bran muffins and these were pretty good! I did make a few modifications, but I'm sure I'd also like the original recipe as is. For mine, I subbed 1/3 cup of applesauce in place of the oil, doubled the vanilla, added about 1/2 tsp cinnamon, and added a bunch of walnuts at the end with the raisins. Oh, and I used oat bran because that's what I had on hand and I tossed in some rolled oats for added texture. I will definitely make these again. Maybe next time I'll try these as is or I'll try using whole wheat flour. Great recipe to put your own twist on!! Thanks!
OH good golly, these were good! I only made slight changes. Mostly applesauce w/a little canola. I soaked my craisins while the wheat bran was soaking. Then I folded the craisins into the flour mixture before I folded the flour into the other mixture. I meant to add lemon zest but forgot so I grated a little on top and then topped them off with some sliced almonds. These were so moist and delicious! Thanks for sharing!
Great bran muffin. I used All bran and doubled the recipe. I was generous with the sugar. Don't be shy about cooking it long enough. They are good when a little golden and not good soggy undercooked.
These were delicious! I did not have any raisins so I threw in about a cup of frozen blueberries - wow!! I am making more tonight for a gift. Thank you!!
LOVE these muffins! I've made them several times using the original recipe and my own variations/additions. You can't mess these up! I also only use regular milk in the recipe since I don't keep buttermilk on hand and don't want to mess with creating the substitute, and they're still great!
Pretty good muffins!!
Really good! I used applesauce instead of oil, cut the sugar down to 1/2 cup, and omitted the raisins (hubby no like!). These came out surprisingly moist and sweet! Even my toddler liked them!
This is the recipe on the back of the Rogers wheat bran package.
I 4x this recipe every time I make it and freeze some of the muffins. They are great!
Excellent bran muffins- texture, flavor, moisture, sweetness- everything was perfect. I substituted all the oil with applesauce, otherwise all else was the same. I came out with 8 good-sized muffins with this recipe. Next time I might use mashed bananas and see what happens.
As far as bran muffins -- and especially low-fat bran muffins -- go, these are good. I just have trouble giving a bran muffin an "out-of-this-world" 5-star review. I replaced the oil with homemade cinnamon applesauce and used 1/2 wheat, 1/2 white flour. Also added an assortment of dried fruit soaked in hot water (ILO raisins) and about 1/3 cup of walnuts. Hot from the oven with a pad of butter they were great! Scaled the recipe for 30 muffins and made 24 nice-sized ones. ****SUGGEST BAKING AT 350 DEGREES FOR 20 MIN IF YOUR MUFFIN TINS ARE DARK****
yummy and my kids will eat them.i make a batch and freeze them and i have a fresh muffin every day!
everyone loves these, even my picky eaters.
These were such a good base muffin! Added 1 cup of chopped apples (Pat dried), and 1 cup of roughly chopped cranberries (In the food processor). Holy mackeral they were good! GREAT for breakfast!
By far the best bran muffin I have ever made. Two thumbs up 4 real!
Love this recipe because it is so easy to make healthy substitutions and still tastes great! I used to work with a chef who made GREAT cranberry-orange muffins. Since I'm trying to have healthier food for myself and my family I figured on my first attempt I would try something similar. I substituted low fat plain yogurt for the buttermilk, splenda mix for the brown sugar (conversion chart on splenda), whole wheat flour, 1/4C orange juice and 1Tblsp applesauce for oil, added a bit more vanilla, and a little orange zest and craisins. Can't wait to try something new next week.
Delicious! I kind of made them everything muffins with a variety of nuts, pumpkin and sunflower seeds, dried cranberries and currants and chocolate chops. Have already made them 3 times this week.
Very yummy! Used 1/2 the oil and added applesauce, flax seed and used ww flour (didn't have buutermilk, so added lemon juice to milk). Mmmmmm, hit w/ the kids!
I have made this recipe over and over and I don't know why I've been so long in reviewing. So delicious - I don't ever have buttermilk so use 1/2 milk and 1/2 sour cream. I always add dates because I think that's what makes a great bran muffin. So glad I found this recipe....you really won't be disappointed. Very moist.
I love these muffins! I had no idea that a bran muffin could be so light and fluffy. I stuck with the recipe but added 1/2 cup walnuts. I made six jumbo muffins and baked them for 20 minutes. Thanks for the recipe!