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These bran muffins strike the perfect balance between healthy and delicious! With wheat bran and whole wheat flour, they’re loaded with fiber for a hearty breakfast or a satisfying snack. Flavored with vanilla, cinnamon, and bits of sweet, chewy dates, these moist bran muffins will be your new go-to muffin recipe.
Table of Contents
For bran muffins that are hearty and nutritious without being dry or dense, this recipe has you covered! Instead of oil or butter, whole-milk Greek yogurt steps in, adding moisture and flavor while keeping the overall fat content low. If you prefer healthy bran muffins with no refined sugar, this recipe is perfect for you–just rich pure maple syrup and dates for a touch of natural sweetness. They’re so easy to make, too! These cinnamon bran muffins mix up fast and easy, needing just a few minutes of hands-on time to mix the batter–and you don’t need a mixer, either.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Vegetarian with dairy-free option
Key Flavor: Slightly sweet and a little nutty
Skill Level: Beginner
- Grab and go breakfast: When you need a wholesome breakfast or quick snack but you’re short on time, these cinnamon bran muffins are the perfect solution.
- Easy prep: The batter comes together quickly and easily.
- Healthy & nutritious: These moist bran muffins are a good source of fiber and protein while also lower in fat and sugar.
- Freezer friendly: Make a batch or two and freeze them for easy snacks and breakfasts down the road.
Ingredients to Make Bran Muffins
- Wheat bran: Also known as Miller’s bran, wheat bran is the outer husk around the wheat grain. It’s a great source of insoluble fiber and protein for nutrient-packed muffins.
- Whole wheat flour: Adds a bit more fiber and protein to your muffins. However, if all-purpose flour is all you have, that will work just fine!
- Pure maple syrup: Adds natural sweetness. Grade A maple syrup imparts a light touch of maple flavor while Grade B is more rich and robust. Either one works; use the one you prefer. Honey in place of the maple syrup works, too.
- Vanilla & cinnamon: Pure vanilla extract and ground cinnamon are the perfect warm and cozy complement to the nutty bran in these wholesome muffins.
- Dates – Medjool dates have a soft, chewy texture and caramel flavor, and I love them in bran muffins! If Medjool dates aren’t available, you can use another type of date–just be sure to pit them first.
- Greek yogurt: I use whole-milk Greek yogurt for a moist bran muffin without being overly heavy. It adds a nice bit of tangy flavor and a boost of protein, too.
- Milk: I use dairy milk for these muffins. Plant-based milk, such as almond milk or oat milk, will work, too! Just make sure it’s unsweetened to avoid overly sweet muffins.
- Egg: To bind the ingredients together, give the batter structure, and to help the batter rise.
- Baking powder & baking soda: Using both leaveners helps ensure a lighter bran muffin that is not too dense or heavy.
Popular Substitutions & Additions
- Replace the wheat bran: While the nutritional content won’t be exactly the same, you can use wheat germ or oat bran in place of the wheat bran.
- Make it nutty: If you like nuts in your muffins, try adding chopped pecans or walnuts for added heartiness and nutrition.
- Try another fruit: If you like berry bran muffins, you can replace the dates with whole blueberries or raspberries. Or try another dried fruit like raisins, currants, or dried cranberries.
- Go dairy-free: To make a dairy-free bran muffin, use an unsweetened nondairy milk alternative and substitute the Greek yogurt for plant-based yogurt.
- Make it vegan: This recipe has not yet been tested for a vegan variation, but you can try swapping the egg for a flax egg, plus the dairy-free options listed above.
How to Make Bran Muffins
No stand mixer needed for these bran muffins! They’re made by hand in a matter of minutes. Just mix up the batter after giving the bran a quick soak, then scoop into muffin tins and bake.
Make bran muffin batter
- Combine the wheat bran and milk and allow it to soak for 10 minutes. Meanwhile, combine the dry ingredients in a separate bowl.
- Whisk the yogurt, egg, maple syrup, and vanilla into the moistened bran.
- Add the dry ingredients to the wet ingredients and fold together just until combined.
- Toss the dates in a little wheat flour, then add them to the batter and fold them in gently until evenly distributed.
Bake the bran muffins
- Scoop the batter into the prepared muffin pan, about ⅓ cup each.
- Bake until fragrant and a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes then transfer to a wire rack to cool completely.
Tips for Making the Best Cinnamon Bran Muffins
- Soak your wheat bran. Add the wheat bran and milk to a bowl and combine, then let the mix rest for about 10 minutes. This helps the wheat bran soak up some of the liquid for moist bran muffins.
- Toss the dates in flour before mixing them in. This helps them stay evenly distributed throughout your muffins instead of sinking to the bottom.
- Don’t overmix the batter. Stir the batter just until it comes together, and all of the ingredients are moistened. If you overmix, you risk developing some of the gluten in the flour which can result in a tough, dry muffin.
- Transfer baked muffins to a cooling rack after 5 minutes. If you allow them to sit in the baking pan for longer, this could result in overcooked–and therefore dry–muffins.
How to Store & Reheat Bran Muffins
After your bran muffins have completely cooled, transfer them to an airtight container and store them at room temperature. If you prefer to warm your bran muffins, you can microwave them for about 15 seconds before eating.
How Long Will Bran Muffins Last?
These cinnamon bran muffins will last about 4 days when stored at room temperature.
Can I Freeze Moist Bran Muffins?
Yes! Place the cooled muffins in a freezer bag or airtight container and transfer to the freezer. They will keep for up to three months. Thaw at room temperature or warm them in the microwave for about 30 seconds.
Frequently Asked Questions
Liberally spray the muffin cups with nonstick spray. You can also use paper muffin liners for easy removal from the pan.
Yes, you can easily make a double batch simply by doubling the ingredients. I recommend having enough standard-size muffin cups on hand to bake them all at the same time.
Unfortunately, because these muffins contain wheat bran and wheat flour which both have gluten, it may be difficult to reproduce this recipe as gluten-free. I recommend these muffins if you’re looking for a hearty and healthy gluten-free muffin!
Whether served warm out of the oven with a pat of butter or made ahead of time for a hearty grab-and-go snack, these bran muffins are easy to make and so convenient to have on hand! With wholesome, nutrient-rich ingredients, you can feel good about eating them, too.
More Muffin Recipes:
- Pumpkin Muffins
- Banana Nut Muffins
- Blueberry Muffins
- Apple Muffins
- Zucchini Muffins
- Chocolate Muffins
- Healthy Banana Bread Muffins
- Vegan Chai Spiced Muffins
- Sweet Potato Muffins
If you try this feel good Bran Muffins recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
- Cooking spray
- 1 cup milk
- 1 cup wheat bran
- 1 ½ cups whole wheat flour plus 1 tablespoon for coating dates
- 2 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ⅔ cup Greek yogurt room temperature
- 1 large egg room temperature
- ½ cup maple syrup or honey
- 1 teaspoon vanilla extract
- ⅔ cup chopped dates
- Preheat oven to 425°F. Lightly coat a 12 cup muffin pan with cooking spray or line with cupcake liners.
- In a small bowl, whisk together milk and wheat bran. Allow to soak for 10 minutes.
- In a large bowl, whisk the wheat flour, baking powder, baking soda, salt, and cinnamon until combined. Set aside.
- After soaking the wheat bran, whisk in the yogurt, egg, maple syrup (or honey), and vanilla until combined. Add the dry mixture to the wet mix and gently fold together until just combined. Coat the chopped dates with 1 tablespoon wheat flour, add to the batter, and fold in. Allow the batter to rest for about 7-10 minutes before adding to the pan.
- Divide the batter into the prepared muffin pan, about ⅓ cup each, filling to the top. Bake at 425°F for 5 minutes, then reduce to 350°F and bake for 12 minutes or until a toothpick comes out clean from the center. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to continue cooling.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.