Back Into Bran Muffins

Back Into Bran Muffins
Be the first to
rate this recipe!
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 194.1
  • Total Fat: 8.0 g
  • Cholesterol: 41.1 mg
  • Sodium: 382.3 mg
  • Total Carbs: 31.1 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.6 g

View full nutritional breakdown of Back Into Bran Muffins calories by ingredient
Report Inappropriate Recipe

Submitted by:


Bran Muffin recipe with 100% whole grain & no sugar Bran Muffin recipe with 100% whole grain & no sugar
Number of Servings: 12


    2 cups (3oz/86g) wheat bran
    1 cup (5oz/141g) oat bran
    1 cup (6oz/170g) whole wheat flour
    2 teaspoons (12g) baking soda
    1 teaspoon (6g) baking powder
    1/2 teaspoon (4g) salt
    2 large eggs
    2/3 cup (5oz by weight/156g) milk
    2/3 cup (5-1/2oz/156g) yogurt
    1/3 cup (2-1/4oz/65g) canola oil
    1/3 cup (3-3/4oz/108g) molasses or cane syrup
    1/3 cup (3-3/4oz/108g) honey
    1 teaspoon (6g) vanilla extract (optional)


Place oven rack in middle of oven and heat oven to 375 degrees. Grease a standard size muffin pan (I use canola oil and a silicone pastry brush) or line cups with paper liners (which makes cleaning up a breeze).

Combine wheat bran, oat bran, whole wheat flour, baking soda, baking powder, and salt in a large bowl and set aside. Combine eggs, milk, yogurt, canola oil, molasses, and honey in a small bowl and mix well. (Note: you can use all honey or all molasses instead if desired.) Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.

Generously fill muffin cups with batter. (I use a stainless steel scoop--these also work great for portioning out cookie dough.) Bake until a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Cool muffins in pan for 10 to 15 minutes, then carefully remove from pan and serve warm, or let cool on a wire rack.

Enjoy them plain, drizzled with a little honey, or spread with peanut butter and a slather of your favorite jam (apricot is very nice, as is strawberry--right now I'm loving Trader Joe's Organic Reduced Sugar Preserves). Store muffins in an airtight container for up to 3 days or freeze. (I think they taste even better the second day.) Defrost muffins at room temperature, or in the microwave if you are in a hurry.

These definitely taste very "healthy". They are a great breakfast on the go and super yummy though. I always throw a bag of frozen blueberries in (blueberries out of season right now or I would use the real thing!)
I got the recipe at:

Number of Servings: 12

Recipe submitted by SparkPeople user GORGEOUS26.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.