Real Recipes From Real Home Cooks ®

bran muffins

Recipe by
Beth Pierce
Old Monroe, MO

Breakfast has never been better with these delicious easy moist Bran Muffin with carrots, apples, and walnuts. Bake up a batch today and get ready to lavish in the complements.

yield 12 serving(s)
prep time 15 Min
cook time 18 Min
method Bake

Ingredients For bran muffins

  • 1 c
    flour (all purpose)
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1/2 tsp
  • 1 1/2 c
    bran cereal
  • 1 c
  • 1/3 c
    vegetable oil
  • 1
    large egg warmed to room temperature
  • 2/3 c
    brown sugar
  • 1 tsp
  • 1
    apple peeled and grated
  • 1
    carrot peeled and grated
  • 1
    chopped walnuts

How To Make bran muffins

  • 1
    Preheat oven to 375 degrees. Line a 12 count muffin tin with papers.
  • 2
    Whisk together the flour, baking soda, baking powder, and salt in a small bowl; set aside.
  • 3
    In a large bowl soak the bran cereal in the buttermilk for 10 minutes.
  • 4
    Add the vegetable oil, egg, brown sugar, vanilla, apples, carrots, and walnuts. Stir to roughly combine. Add the flour mixture and stir just enough to combine.
  • 5
    Spoon the batter into the paper liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool the muffins for 5 minutes before removing from the pan to a wire cooling rack.
  • 6
    NOTES Line the cupcake muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine free ones. They peel away perfectly from muffins and cupcakes Use a bran cereal with wheat bran as its main ingredient. Warm your egg to room temperature. It makes it easier to combine. Stir the batter just until combined. Overmixing can make the muffins dense and rubbery. Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out clean with just a few moist crumbs. Fully cool the muffins before storing in an airtight container at room temperature for 2 days or up to 5 days in the fridge. Freeze for up to 2 months in a sturdy freezer container. Thaw in the refrigerator overnight.