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4.9 from 207 votes

Grandma's Healthy Bran Muffins

Wholesome, healthy bran muffins inspired by my Grandma! These easy bran muffins are made with whole grains, are deliciously moist thanks to applesauce, and get a lovely sweetness from blackstrap molasses. They're truly the perfect on-the-go breakfast or snack and are freezer friendly!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 10 muffins
Calories: 211 kcal
Course: Breakfast , Snacks , Lunch
Cuisine: American

Ingredients

  • Dry Ingredients:
  • 1 cup wheat bran
  • 1 1/2 cups whole wheat pastry flour or white whole wheat flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • Wet Ingredients:
  • 1/4 cup brown sugar (or sub coconut sugar)
  • 1/4 cup blackstrap molasses
  • 1/3 cup unsweetened applesauce
  • 2 eggs, at room temperature
  • 3/4 cup unsweetened vanilla almond milk (or milk of choice)
  • 1 tablespoon apple cider vinegar
  • 1/3 cup melted coconut oil (or melted butter or vegan butter)
  • Optional mix-ins suggestions if you like:
  • 1/2 cup raisins
  • 3/4 cup fresh or frozen blueberries
  • 1/2 cup chopped walnuts

Instructions

    Cup of Yum
  1. 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.
  2. In a separate large bowl mix together dry ingredients: wheat bran, whole wheat pastry flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl mix together brown sugar, molasses, applesauce, eggs, almond milk, apple cider vinegar until well combined, smooth and creamy. Add dry ingredients to the wet ingredients and mix with a spatula until just combined. Stir in melted and cooled coconut oil (or butter), mixing again until just combined. Stir in any mix-ins you'd like.
  4. 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.

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.
  • See the full post for tips, tricks & easy ways to customize these muffins!

Nutrition Information

Serving 1muffin Calories 211cal (11%) Carbohydrates 28.7g (10%) Protein 4.4g (9%) Fat 8.7g (13%) Saturated Fat 6.5g (33%) Fiber 5g (20%) Sugar 8.7g (17%)

Nutrition Facts

Serving: 10muffins

Amount Per Serving

Calories 211

% Daily Value*

Serving 1muffin
Calories 211cal 11%
Carbohydrates 28.7g 10%
Protein 4.4g 9%
Fat 8.7g 13%
Saturated Fat 6.5g 33%
Fiber 5g 20%
Sugar 8.7g 17%

* Percent Daily Values are based on a 2,000 calorie diet.