Basic Buttermilk Bran Muffins a High Fibre Treat

Servings: 14 serving(s)

Prep time: 15 minutes

Total time: 27 minutes

Cooking time: 12 minutes

Take me to the recipe

Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.
Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.

January is hard. After all of the food, fun and free time in December the back-to-reality of it all hits me right between the eyes.

Believe it or not, these basic buttermilk bran muffins have helped me get back into a routine and have fueled me through the day this first full week back to work. Filling, nourishing and just sweet enough, they have been the perfect mid-morning and afternoon snack.

Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre.

At the office I eat them plain but at home I cut them in half and slather them with butter or peanut butter. Sometimes I’ll add some sliced banana.

They have been in a tin on the counter all week and are still moist and delicious. That’s what I love about molasses muffins – they stay fresh.

The original recipe called for 2/3 cup raisins but I prefer my bran muffins plain. If you’d like to add raisins you can mix them in with the dry ingredients.

Slightly adapted from the lovely blog, The Cafe Sucre Farine. Their recipes are always delicious and dependable.

Basic Buttermilk Bran Muffins Recipe

Makes about 14 muffins

Ingredients:

  • 1/2 cup oil (grapeseed, canola or olive)
  • 1/2 cup brown sugar
  • 3 large eggs, room temperature
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 1/2 cups buttermilk
  • 1 tsp. vanilla
  • 2 cups wheat bran (natural bran)
  • 1 cup whole wheat flour
  • 2/3 cup all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp salt

Instructions:

  1. Preheat oven to 400 F and prepare muffin tins.
  2. In a large bowl whisk together oil, sugar and eggs. Stir in molasses, buttermilk and vanilla.
  3. In another bowl whisk the bran, flours, baking powder, baking soda and salt.
  4. Add to wet mixture and stir just until combined. (Don’t worry if it’s still a bit lumpy.)
  5. Spoon into prepared tins.
  6. Bake for 12-15 minutes until top springs back when lightly touched.
  7. Allow to cool slightly before removing from the pan.
  8. These will last in a tin on the counter for a week. Freeze up to three months.

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Basic Buttermilk Bran Muffins are wholesome and just sweet enough. High in iron and fibre. Easy Recipe.

7 thoughts on “Basic Buttermilk Bran Muffins a High Fibre Treat

  1. Dana says:

    Just curious about the Basic Buttermilk Bran recipe – why don’t you let the mixture sit for 10-15 minutes after all the ingredients have been combined so that the bran can properly “bloom” so that the wet ingredients get absorbed ?

    1. Bridget Oland says:

      Hi Dana, Thanks for the suggestion. It’s interesting, some of my recipes call for the 10 min soak and others don’t. I have never found my muffin batter to be too runny so perhaps it’s more a matter of preference.

  2. Jane says:

    Can you use all bran cereal for the wheat bran?

    1. Bridget Oland says:

      Hi Jane, This recipe only works with the natural bran. Bran cereal is too heave. WE do have another recipe on the blog that calls for bran cereal: https://www.crosbys.com/orange-cranberry-bran-muffins/

  3. Maureen Creamer says:

    I have been looking for natural Wheat Bran on the grocery store shelves and have been unable to find it. I always used to buy the Quaker brand in the green box. Some store employees have told me that the product has been discontinued. Can you suggest a substitution?

  4. Michele Connors says:

    where do you find natural bran? The only think I ever see at the store are bran flakes and bran buds….

    1. Bridget Oland says:

      Hi Michele, Natural bran should be in the baking section, or sometimes near the cereal, depending on the grocery store. Bulk Barn carries it too.

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