Welcome to #AKMuffinWeek! As most of you know, I’ve been busting out healthy muffin recipes on the internets since 2011. Call me a muffin addict, the muffin queen or just the muffin woman. Whatever the name, there’s no such thing as too many muffins.
While muffins are my specialty, they also so happen to be my Grandma Gloria’s favorite thing to bake. Before my Grandfather passed away a few years ago, she used to always bake him batches of muffins for snacking. They were two peas in a pod. We still miss Grandpa to this day but remember his through little things and by keeping his memory alive.
My Grandfather’s absolute favorite muffins were banana nut, but he also LOVED my Grandma’s famous healthy bran muffins. I asked her for the recipe a few months ago and finally she gave it to me. They’re tall, hearty, full of flavor and the ultimate muffin to spread with whatever topping you like. Grandpa loved honey and butter, but I adore peanut butter and jam.
For those of you who don’t know the infamous Gloria, she’s my wonderful spirited, sassy grandmother. She’s Puerto Rican, so much of the food she cooks tends to be Spanish inspired. My Nana (Great Grandmother) taught her how to cook everything from scratch when she was a young girl. Ever since then, it’s been one of her favorite things to do.
When my Grandma isn’t making homemade pozole, empanadas, and arroz con pollo, she is usually baking muffins the size of my face. Seriously give her a half hour and she’ll make you an incredible meal, but provide her with a couple of hours and you’ll have a masterpiece to eat. She treats every meal she makes with affection, putting the utmost love into her creations — it’s an extraordinary quality. She pours her soul into stews and she throws her spice for life into spanish rice. Cooking is like an expression to her, and everything is always made with love.
These muffins are made with super wholesome ingredients so let’s chat about the ones I’d like to highlight:
Whole wheat pastry flour is used. My favorite kind is from Bob’s Red Mill. You could also use white whole wheat flour with great results.
Wheat bran provides a good amount of fiber, but I’m certain you could also use oat bran if that’s what you have available. You can purchase wheat bran here, as sometimes it can be tricky to find.
Applesauce: This helps to add moisture to the muffins. I think using mashed banana would also work well.
Blackstrap molasses: I didn’t realize how nutritious blackstrap molasses was until I started using it a few years ago. In fact, it’s healthiest form of molasses and contains the most vitamins and nutrients. Plus, the blackstrap molasses adds so much delicious flavor to these muffins — they almost taste like gingerbread muffins. Also, did you know that 1 tablespoon of molasses provides nearly 20% of your daily iron needs + a good amount of potassium and magnesium? I’m NOW obsessed.
Virgin coconut oil: I love using virgin coconut oil for flavor and to keep this recipe dairy free. However, you can also use melted butter or vegan butter.
MORE NUTRITION ON THESE HEALTHY BRAN MUFFINS: They provide 5g of fiber, nearly 5g of protein and 10% of your daily iron needs! Add a little nut butter on top for a super healthy filling snack.
SEE HOW TO MAKE THE HEALTHY BRAN MUFFINS:
I hope you love these muffins and bake them for someone you care for. They won’t last long! If you make this recipe, be sure to rate the recipe below and leave a comment below! You can also upload a photo to Instagram and use the hashtag #ambitiouskitchen.
Excited to see what you create – xo!
More healthy muffin recipes to try:
Skinny Banana Chocolate Chip Muffins
Healthy Lemon Poppyseed Muffins with Lemon Blueberry Glaze
Power Flax Chocolate Chip Banana Oatmeal Muffins
Good Morning Healthy Blueberry Zucchini Muffins
Chunky Monkey Zucchini Banana Muffins
Grandma's Healthy Bran Muffins
Ingredients
- Dry Ingredients
- 1 cup wheat bran
- 1 1/2 cups whole wheat pastry flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- Wet ingredients
- ¼ cup brown sugar (or sub coconut sugar)
- ¼ cup blackstrap molasses
- ⅓ cup unsweetened applesauce
- 2 eggs
- ¾ cup unsweetened vanilla almond milk
- 1 tablespoon apple cider vinegar
- ⅓ cup melted and cooled coconut oil (or melted butter)
- Optional add ins if you like:
- ½ cup raisins
- ¾ cup fresh or frozen blueberries
- ½ cup chopped walnuts
Instructions
-
Preheat oven to 400 degrees F. Line a 12 cup muffin tin with only 10 liners and spray the inside of them with nonstick cooking spray -- DO NOT SKIP THIS.
-
In a large bowl mix together brown sugar, molasses, applesauce, eggs, almond milk, apple cider vinegar until well combined, smooth and creamy.
-
In a separate large bowl mix together dry ingredients: wheat bran, whole wheat pastry flour, baking powder, baking soda, salt and cinnamon. Add dry ingredients to the wet ingredients and mix with a spatula until just combined. Stir in melted and cooled coconut oil, mixing again until just combined.
-
Divide batter evenly into 10 muffin liners and bake for 15-20 minutes or until toothpick comes out clean or with just a few crumbs attached. Cool muffins for 5 minutes then remove and transfer to a wire rack to finish cooling. Muffins are best served warm with a little butter on top.
Recipe Notes
TO MAKE VEGAN: Use two flax eggs instead of regular eggs (2 tablespoons flaxseed meal mixed with 6 tablespoons cold water).
TO MAKE GLUTEN FREE: I have not tried to make these muffins gluten free. It kind of defeats the point of a bran muffin. However, I do think you could sub all purpose flour or chickpea flour for the whole wheat pastry flour if you are looking for a flour alternative.
96 comments
the muffins you have made look so wholesome and just the meal for breakfast you need to start a good, fresh, healthy morning! The good thing is that your recipe will make so many to last me a few days at the very least!
Yes absolutely! They’re perfect on-the-go and for snacks 🙂
I’ve been waiting weeks for this recipe!! I’m so happy you started muffin week with this one! Can’t wait to try this at home 🙂
SUPER excited to try these muffins our! (Hopefully tonight after I’m done studying) 😂🙏also super excited for this challenge tc
Hope you guys love these!!
Hope you love these!! Had to kick off muffin week with a family favorite 🙂
These sound great..I haven’t had a good Bran Muffin in a very long time.. Just need a couple of ingredients..
These are truly the best! Hope you get a chance to make them.
Oh my yum! I am SO PUMPED for AK muffin week! My pops is coming into town this weekend to visit for Easter and I am definitely going to have to make some batched of muffins 🙂 I’m excited to see whats in store the rest of the week before I get bakin Friday! Love the story behind these bran muffins too with you grandma, baking truly just soothes the soul in my opinion 🙂
Perfect timing! You’ll have to make him a few different kinds 🙂 Baking is soul-soothing to me, too!
Seriously so excited to try these! Such a sweet story about your grandparents- the best recipes are the ones passed down for sure! Thanks for sharing 🙂
Agreed 🙂 hope you love these ones!
These look delicious! Is it easy to substitute oat bran for wheat bran here? Also, could you use regular molasses over black strap?
Thanks 🙂
Yes you can swap for both! Enjoy!
Yum! I love recreating family recipes with a healthy spin =) I have also been craving and baking muffins quite a bit so I can’t wait to get more inspiration from you this week!
They’re my favorite recipes to make! Tons of muffin inspo coming this week – hope you find some new favorites 🙂
The muffins came out perfect. I added raisins, walnuts and a little bit of fresh pineapple. So moist and delicious, they won’t last long.
Thank you for the great recipe!
YUM love your add-ins! Enjoy 🙂
just made these with fresh blueberries and they are so perfect! thank you Monique & Gloria 😉
Delicious!! We’re glad you loved these 🙂
Just made these and we love them. I actually used olive oil instead of coconut and added a little shredded carrot. This might be my new favorite recipe of yours. Thank you, and thank Grandma Gloria too ❤
Love the idea of carrot in here! Gloria and I are both happy you guys love them 🙂
These came out really well. I used wheat germ instead of the wheat bran and they’re springy, moist, not-too-sweet and have been a big hit 🙂 Thank you!
Perfect! So glad they’re a hit!
I left a comment earlier, but I just had to come back and rate this recipe. I made them last night and seriously these are some dank muffins! I’m obsessed with them- they’re chewy and not dry at all. If I could give this more than 5 stars, I would.
Amazing! So happy you’re loving these – dank is right 😉
I don’t ever eat muffins, like ever. Yet I am a huge fan of this blog, and I made these and THEY ARE….dank Like the other commenter says, I am just hoping dank means THE SH*T! Grandma, I love you, your healthy bran muffins are so awesome!!! They are PERFECTION! — now off to get everything for the lemon ones and the orange ones, gotta keep up!
Today is your WEEK for muffins Denise! 🙂 So happy you’re loving them!
These are so good! It was hard to eat just one at a time! Ambitious Kitchen is one of my favorite blogs. I used WWW flour and added raisins and drizzled some almond butter on top. These brought me back to my childhood, bran muffins were one of the few “sweets” my Dad would eat. I will definitely be keeping this recipe!
I’m so happy you found these! The raisins + almond butter drizzle sound incredible.
How much sodium is in a muffin ?
I didn’t calculate sodium content, so I’m not sure!
I really wanted to make these but didn’t want to leave the house. So I used oat bran instead of wheat bran, regular vinegar instead of cider and …get this…I had no muffin tin or paper cups. 😒 So I used a donut pan. They turned out great. Added the raisins as well. These are so yummy (and versatile).
These as donuts sound amazing!! Love adding raisins too 🙂
Awesome muffins, so delicious and wholesome – I added some orange zest and vanilla extract to the batter and baked in a bundt pan for exactly 30 minutes. These are simply the best bran muffin recipe I have come across. Thanks for another outstanding recipe!
Amazing! I’m all about orange zest 😉 These sound incredible in a bundt pan!
I used wheat germ instead of wheat bran on mistake! They were still delicious! do you think the bran makes it taste different than germ for future times I make? 🙂 thank u
I’m glad they were still delicious! I haven’t used wheat germ before, so I’m not sure. They’re just different parts of the wheat!
Can you recommend a no added fat version?
These are the only way I bake my grandma’s bran muffins!
Is there any reason dairy milk wouldn’t work in place of almond milk? Just trying to simplify ingredients based on my typical groceries 😊
Dairy milk should work!
Just tried these this morning as I was looking for a healthier recipe and this is it!! Delicious with a slightly sweet taste! My add-ins were blueberries, walnuts and dates!
Perfect!! Glad you loved these – blueberries, walnuts and dates sound delicious.
Love these, and love ALL the muffin recipes on your site! I make muffins at least twice a week, and yours are some of the best. Thanks for your emphasis on whole grains and fruits and veggies. The only sub I find myself making is to up the fat–especially in a recipe like this where applesauce is called for. The sugar from applesauce is actually less healthy than fat, which our bodies need much more of than was thought during the whole Low Fat Lie. But again–your recipes rock and so does this blog; thank you for all you do!
Thanks so much Jenny! As you can probably tell, muffins are one of my favorite recipes to share. I do opt for unsweetened applesauce in recipes like this one, and a spread of nut butter on top is a great source of healthy fat too 🙂
Made these muffins while my 8week old slept and they did not disappoint. I don’t have a lot of time these days, and I’m dairy free while breastfeeding, but these were easy and so tasty.
So happy to hear that Emily! These are such a great snack while you’ve got your hands full <3
Way too many pics !
Is there any substitute for molasses in this recipe?
Thanks
Unfortunately no, the molasses is what helps to give flavor to the muffins!
These are super yummy and are a great accompaniment to my morning smoothie.
They cooked PERFECTLY and reheat very well.
Thank you so much!
Sounds like the perfect breakfast! Glad you love them 🙂
Wow best muffin ever !!! I used 1/4 cup coconut oil , I didn’t have appple sauce I replaced it with mashed banana I increased a little more banana to replace the coconut oil that I decreased , I didn’t have enough banana so I added mashed avocado maybe 2 tbs I wanted to make sure I had enough moisture . 1/2 cup raisins and 1/2 cup toasted walnuts . I didn’t add the entire 3/4 cup of milk maybe 2/3 the mixe was thin …they taste like Tim Horton in Canada their dates and bran muffin !!! Next time I will add dates instead oof raisins . Thank you
Glad those swaps worked out! Fav bran muffins 🙂
Hi came across your website and had to make these Bran muffins, which I added 1 1/2 cups of raisins and only cooked for 14 minutes. I really don’t like to over cook muffins or scones. Followed your recipe to the T and got 12 sizable muffins. Thank you for the recipe. Both my wife and daughter love these. A fan from New Jersey! :0) Thank you. HL
Hi Howard! Perfect 🙂 I’m glad you all loved them!
CAN I LEAVE THE MOLASSES OUT?
No it’s essential to the flavor of the muffins!
Did half the muffins with just raisins and half with blueberries and while both were really great, preferred the ones with the blueberries, they were really moist inside while the raisins turned out a little dry inside (though still great tasting).
Blueberries sound delicious in here!
Those were absolutely scrumptious. I was unsure but….they were great!
So happy you liked them! There’s something special about my grandma Gloria’s recipe – the best!
How long will the muffins last in a sealed container on the counter?
These should last 1-2 days on the counter, but you can also freeze them for up to 3 months or store them in the fridge for 4-5 days.
This recipe is really good! I used unbleached all purpose because I couldn’t find the one listed. I used coconut palm sugar and coconut oil and added raisins. Very flavourful and satisfying! They freeze really well and I’m going to make many more
Glad those little swaps worked out! And great idea to freeze for later – yum!
This Grandma’s Bran Muffin recipe has been wonderful. I have made it with chocolate chips, fruit, nuts, and my kids love sit best when I substitute in oatmeal but will eat them either way. We really appreciate the extra fiber such a delicious recipe offers. Thank you for this one!
On another note, I am wanting to make a gingerbread cookie cake so that I can cut out the makings of a house and I wondered if you have any suggestions about that. Happy Holidays!
So happy you love these! Hmmm I haven’t made a gingerbread cookie cake yet, but these gingerbread cookies might do the trick 🙂
These blew my mind! The molasses is such a game a changer, I added 1 cup frozen wild blueberries which put me at 20mins even for cook time. These make a l substantial breakfast or snack, I was pleasantly surprised with the large size of the muffin. Will edit when I see how they freeze as I won’t be able to eat all ten this week!
Love that! So glad you enjoyed and great idea with the blueberries 🙂
I have been trying a variety of bran muffin recipes and this one is just right. Crispy on the top, soft in the center. Lots of bran.I will reduce the cinnamon to one teaspoon next time and I added half cup of walnuts. Delicious.
So glad you found this one! Love the idea of adding walnuts, too. Enjoy!
Bran muffin recipe outstanding!
Glad you love it!
How do you cool the coconut oil? Should I put it in the fridge after microwaving? How long should it stay in there?
I suggest just leaving it on the counter until it cools down so that it doesn’t harden!
Ok, so first time commenting on an recipe. These bran muffins are excellent. I made the recipe exactly according to the directions. I did use the coconut oil substitute and I did add the raisins and nuts. As a bonus there was enough batter to make a dozen large muffins (the paper cups full to the top). I had the exact needed ingredients because I have tried many recipes most of which I trashed.
Amazing! So happy to hear that and I’m glad you found this one. Thanks for your comment!
Haven’t made these yet, but plan to soon, using white whole wheat flour and wheat bran. For the person asking about alternative flours, I wonder if it would work using oat flour and oat bran in place of the wheat components?
I think that would work well… you *might* need to reduce the liquid just a little bit. Let me know if you try it! I love oat bran 🙂
These were delightful! I modified slightly with a little extra cinnamon and by adding shredded carrot (1.5 carrots) and orange zest with the wet ingredients to add a little flavor and texture. These are going to become a staple in my household!
Just made these. They are awesome! Taste just like store-bought. Thanks!
Absolutely! Glad you loved them!
Can you use bran cereal for the wheat bran?
I wouldn’t recommend it as the texture won’t be quite the same!
These are my favorites! I add fresh blueberries. Really good taste and healthy! Thanks for a great muffin recipe!
I’m so glad! Great idea with fresh blueberries – YUM.
im gonna make these today! im excited- i LOVE bran muffins <3
also guys DANK means DAMP AND COLD
ahaha
I hope you love them!!
Delicious muffins, high fiber, not too sweet perfect for my pediatric patients ! Substituted 1/2 c wheat germ and 1/2 c All bran for the wheat bran. Used flax eggs to keep them vegan. Going to try the marble chocolate zucchini bread as the kids will surely love it ! Thanks for the healthy recipes that are vegan friendly.
Amazing! So happy you’re finding recipes here that make great snacks for the kiddos 🙂
These turned out so so good! Such a perfect breakfast or snack. I realized once I was halfway through mixing the batter that I didn’t have any applesauce or almond milk (oops) so I used 1/2 cup grated zucchini to substitute the applesauce and buttermilk instead of the almond milk+vinegar and it still turned out perfect!
I’m glad that worked out well!!
These were absolutely amazing! I was craving bran muffins. And this recipe did not disappoint! I didn’t have whole wheat pastry flour, so I used whole wheat all-purpose flour. I used the coconut oil instead of butter. And I baked in a cupcake pan instead of a muffin tin. I got 20 cupcake size muffins, and they were baked perfectly at 12 minutes. THANK YOU for sharing this amazing recipe!!
I’m glad that worked out well!!