Bran Muffins

4.86 from 7 votes

This post may contain affiliate links. Please read our disclosure policy.

Bran Muffins are a healthy snack or a filling grab and go breakfast. They are easy to make, rich in fiber, and delicious. 

These classic muffins use bran cereal as the base. They are hearty and perfect for mornings when you are in a hurry.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Bran Muffins

Bran muffins are rich in fiber. Why does that matter you ask? It is important to get the proper amount of fiber to keep your digestive system running smoothly. Many people totally underestimate the power of fiber. Eating a diet high in fiber can also reduce cholesterol, help maintain blood sugar levels, and help you stay full longer. 

I love these muffins because they are versatile too. You can add lots of  different ingredients to them and they turn out yummy each time. 

Are bran muffins good for you?

Not all bran muffins are created equal. Some are packed with sugar and artificial ingredients making them not super healthy. However, these bran muffins are good for you. They are high in fiber and have quality ingredients. 

Which bran cereal do I use in a bran muffin recipe?

Bran cereals vary a lot, but I’ve had good luck using a variety of cereals for this recipe. Look for cereals that the main ingredient is wheat bran; I have great luck using Nature’s Path Organic multi-grain bran cereal. If the cereal has something in it, like raisins, you can use that too and you’ll have raisin bran muffins and they are delicious.

What ingredients can I add to Bran Muffins?

The sky is the limit with these. You can add blueberries, chocolate chips, raisins, or finely chopped apples just to name a few. Get creative! You can add roughly 1/2 cup to 3/4 cup of additional “add-ins” of your choosing to this recipe such a fresh or dried fruits and/or nuts and seeds.

How to Make Bran Muffins:

Making bran muffins is super easy! Here’s the basic steps:

  1. Mix the milk and cereal together, this gives the milk time to soften the cereal which makes the texture much better for muffins.
  2. Add the dry ingredients together in a bowl.
  3. Add the egg and oil to the milk + cereal and stir to combine.
  4. Mix the dry ingredients in with the wet ones and stir.
  5. Add anything “extra” you like such as nuts, fruit, or cinnamon.
  6. Bake, eat, and enjoy!

Ingredients in Fiber Rich Muffins:

The ingredient list is pantry stable items that I bet you have on hand! And the notes at the end of the recipe has lots of ideas for you if you’d like to make substitutions . It’s a very flexible recipe!

  • bran cereal
  • milk
  • flour
  • sugar
  • baking powder
  • salt
  • egg
  • vegetable oil

More muffin recipes:

top view of fresh out of the oven bran muffins in tin
4.86 from 7 votes

Bran Muffins

Bran Muffins are a healthy snack or a filling grab and go breakfast. They are easy to make, rich in fiber, and delicious.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 12 muffins


  • 2 cups bran cereal
  • 1 ¼ cup milk
  • 1 ¼ cup flour
  • ½ cup sugar
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 1 egg
  • ¼ cup vegetable oil


  • Preheat oven to 400 degrees F. 
  • Spray a 12-cup muffin tin with cooking spray or line the tin with paper baking liners.
  • In large mixing bowl combine bran cereal and milk. Stir to combine and let stand for 5 minutes.
  • In separate large bowl add the flour, sugar, baking powder and salt. Use a whisk to combine.
  • Once cereal has softened add the egg and oil to milk and cereal mixture. Stir together well.
  • Add flour mixture to the milk and cereal mixture and stir until just combined.
  • Mixture will be thick. If you’d like to add any extras, do so at this time and gently fold them into the muffin batter.
  • Portion batter evenly into 12 muffin cups (about ⅔ of the way full).
  • Bake about 20 minutes or until lightly browned and no longer wet in the middle. The tops will spring back light when touched. 
  • Remove from the oven and allow them to cool for 3-5 minutes before removing them from the muffin tin. Serve warm or at room temperature. Store leftovers covered at room temperature or freeze in an air-tight container for up to 3 months. 


  • You can use any light oil that you like for this recipe such as canola, vegetable, avocado, or even melted butter or coconut oil.
  • I’ve had great luck making this recipe with egg replacer (mixed up according to the package instructions) or replacing the egg with a flax meal egg. 
  • You can replace the sugar in this recipe with 1/4 cup honey if you prefer.
  • If you’d like to add things like fresh or dried fruit and/or nuts or seeds and/or spices like cinnamon feel free! I generally add 1 teaspoon of cinnamon if I’m using it and 1/2 to 3/4 cups of additional “add-ins”.


Serving: 1 muffin, Calories: 191kcal, Carbohydrates: 28g, Protein: 6g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.04g, Cholesterol: 78mg, Sodium: 220mg, Potassium: 186mg, Fiber: 3g, Sugar: 11g, Vitamin A: 331IU, Vitamin C: 2mg, Calcium: 144mg, Iron: 3mg
Like this recipe? Rate and comment below!

This fiber rich bran muffins recipe are hearty, delicious, and makes a great portable breakfast or snack. Enjoy from my kitchen to yours!

About Melissa

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 5 stars
    Great flavor, just the recipe I was looking for. So easy to make even Hubby makes them to grab before he hits the gym. Also used coconut milk, instead of real milk.

  2. 5 stars
    Didn’t like the little nuggets of bran I saw in store so bought Raisin Bran cereal. Used 1 cup of milk (skim was all I had) and a small Greek vanilla yogurt cup (2g). Added a splash of vanilla extract, a dash of cinnamon and about a tablespoon of molasses as well as a handful of chopped candied pecans I’ve been trying to get rid of. They turned out fantastic. Just me and hubby so made 6 large and baked longer at 375. No muffin cups just sprayed pan. Came right out. I then decided to glaze top with about a half tablespoon of melted butter mixed with a tablespoon of honey. Brushed it on while they cooled. Perfect. Yes I modified the recipe to my liking but wouldn’t have had a base to work with if not for this recipe. Thanks for that as I will make these again and again.

  3. I’ve made these the past 3 weekends. I use oat milk and add a splash of vanilla. I also add blueberries, pecans and a little sprinkle of turbanado sugar to the top for a little crunch. I do 6 jumbo muffins, freeze and eat all week. Soo yummy 😋

  4. 5 stars
    I made this recipe & doubled it with Trader Joe’s Bran Cereal. I don’t have milk on hand so replaced it with Coconut Creamer (H20 diluted to make the liquid required).

  5. 5 stars
    Greetings from Illinois. I changed a few things.
    I used Kellogg Raisin bran cereal and 1/4 cup roasted chopped walnuts.
    Also changed recipe to one cup milk and 1/4 cup Greek Yogurt. I baked at 375 deg for 15-20 minutes till toothpick in the center comes out clean.
    The muffins are delicious.Thank you for the recipe!

    1. They look amazing! Thank you for sharing a photo AND what worked for you, that’s always helpful!