Bran Muffin Recipe

Breakfast has never been better with these delicious easy moist Bran Muffins with carrots, apples, and walnuts. Bake up a batch today and get ready to lavish in the compliments.

Course breakfast/other

Cuisine American

Keyword are bran muffins healthy, bran muffin recipe, bran muffins recipe, homemade bran muffins, how to make bran muffins

Prep Time 15

Cook Time 18

Servings muffins

Calories 250kcal

Author Beth Pierce

Ingredients

1 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ cups bran cereal not flakes
1 cup buttermilk
⅓ cup vegetable oil
1 large egg warmed to room temperature
⅔ cup light brown sugar
1 teaspoon vanilla extract
1 apple peeled and grated
1 carrot peeled and grated
1 cup chopped walnuts

Instructions

Preheat oven to 375 degrees. Line a 12-count muffin tin with papers.
Whisk together the flour, baking soda, baking powder, and salt in a small bowl; set aside.
In a large mixing bowl, soak the bran cereal in the buttermilk for 10 minutes.
Add the vegetable oil, egg, brown sugar, vanilla, apples, carrots, and walnuts. Stir to roughly combine. Add the flour mixture and stir just enough to combine.
Divide batter evenly into the paper liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins for 5 minutes before removing them from the pan to a wire cooling rack.

Notes

Line the cupcake muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
Warm your egg to room temperature. It makes it easier to combine.
Try adding raisins, blueberries, or bananas.
Stir the batter just until combined. Overmixing can make the muffins dense and rubbery.
Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out clean with just a few moist crumbs.

Nutrition