Baking/ Bread/ Breakfast

Bran Muffins

November 5, 2020

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Bran muffins that aren’t just good for you, but taste good too! These refrigerator muffins lets you whip up a batch and then bake just a few every time you want a freshly baked muffin. Store any remaining batter in the refrigerator.

Bran muffin split in half and drizzled with honey on a white plate.

When I first got married, my husband and I would make a version of these bran muffins. We loved them because once you mixed up the batter, you could store it in the fridge for weeks and just bake one or two muffins each day or whenever you wanted a homemade bran muffin. The recipe was called Eight Week Bran Muffins.

I finally dug out this recipe and decided it was time to bring it back, but I did make a few changes to the original recipe.

First I reduced the amount of sugar and decided to use honey instead of sugar. The original recipe called for a cup and a half of sugar! Next I used wheat bran instead of bran buds. (Bran buds are a hard pellet shaped cereal.) Finally, I used a combination of all purpose flour and white wheat flour.

After making several batches, I did play around with a few variations or add-ins, making these bran muffins even more delicious! The ones with blueberries are my favorite!

A bran muffins with blueberries on a plate.

Key Ingredients

A complete list of ingredients and measurements can be found below. Just scroll to the bottom!

Variations

You can really tailor these bran muffins to your liking. Some of my favorite include:

  • Blueberries – use fresh or frozen
  • Raisins – best if soaked first in hot water to help plum them. Drain before using
  • Blackberries – use fresh or frozen
  • Mini Chocolate Chips – okay so this kind of makes these not so healthy, but sometimes we need a little chocolate!
  • Chopped Nuts – walnuts, pecans, or almonds
  • Dried Cranberries
  • Toasted Coconut

When adding fruit or nuts, add them to the batter when you’re ready to bake. I will often fill the muffin tin with the batter and then poke my favorite berry or nut right into the batter. The amount I add varies on what I am adding. With blueberries, I usually add 1-2 tablespoons per muffin. With raisins, add about 1 tablespoon per muffin.

Bran muffins on a baking rack.

Steps to make bran muffins

A complete list of instructions is available below! Just scroll to the bottom!

  • Pour bran flakes into a bowl. Cover with hot water and set aside
  • In another bowl, combine wheat bran, all purpose flour and white wheat flour
  • Stir in baking soda and salt
  • Once the bran flakes have cooled, add buttermilk, eggs, oil and honey. Stir to combine
  • Add flour mixture to the wet mixture
  • Bake right away or store in the refrigerator until ready to bake

How to store muffin batter

This batter can be stored in the refrigerator for up to eight weeks. Make certain you place batter in a sealed container. When opening the container to use, always check your batter. Discard if moldy or has an off putting smell.

Give batter a stir before using. Then scoop up into greased or paper lined muffin tin. Bake and in no time at all, you have freshly baked muffins!

A glass bowl filled with bran muffin batter.

To bake

Bake muffins in a preheated 400 degree oven. If you are baking directly after mixing batter, cook for 15 minutes. When cooking after the batter has been refrigerated, increase time 3-5 minutes.

Batter in a muffin tin.

More delicious muffin recipes

Here are some more muffin recipes to try:

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Be sure to check out all my delicious baking recipes!

Bran muffin split in half and drizzled with honey on a white plate.

Bran Muffins

Kathy
Healthy and delicious bran muffins loaded with fiber.
5 from 3 votes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Bread
Cuisine American
Servings 24 Muffins
Calories 153 kcal

Ingredients
  

Instructions
 

  • Pour bran flakes into a bowl. Cover with hot water and set aside
  • In another bowl, combine wheat bran, all purpose flour and white wheat flour
  • Stir in baking soda and salt
  • Once the bran flakes have cooled, add buttermilk, eggs, oil and honey. Stir to combine
  • Add flour mixture to the wet mixture
  • Bake right away or store in the refrigerator until ready to bake
  • Bake muffins in a preheated 400 degree oven. Add batter to a greased or paper lined muffin tin. If you are baking directly after mixing batter, cook for 15 minutes. When cooking after the batter has been refrigerated, increase time 3-5 minutes.

Notes

Variations
Add 1-2 tablespoons to each muffin when ready to bake.
  • Blueberries – use fresh or frozen
  • Raisins – best if soaked first in hot water to help plum them. Drain before using
  • Blackberries – use fresh or frozen
  • Mini Chocolate Chips – okay so this kind of makes these not so healthy, but sometimes you need a little chocolate!
  • Chopped Nuts – walnuts, pecans, or almonds
  • Dried Cranberries
  • Toasted Coconut

Nutrition

Serving: 1MuffinCalories: 153kcalCarbohydrates: 25gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 16mgSodium: 199mgPotassium: 175mgFiber: 5gSugar: 10gVitamin A: 94IUVitamin C: 1mgCalcium: 38mgIron: 2mg
Keyword bran muffins, healthy bran muffins, refrigerator bran muffins
Tried this recipe?Leave a comment and let me know what you think.

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4 Comments

  • Reply
    Dawn - Girl Heart Food
    November 6, 2020 at 5:29 am

    5 stars
    I would love to wake up to freshly baked muffins, especially this! We love bran in our home, especially hubby, so I know these wouldn’t last long! Just what my cuppa coffee needs right about now. Have a great weekend, my friend 🙂

    • Reply
      Kathy
      November 6, 2020 at 4:43 pm

      Freshly baked muffins really are a great way to start the day! Enjoy!!!

  • Reply
    David @ Spiced
    November 5, 2020 at 5:53 am

    5 stars
    What a cool idea to keep the batter in the fridge and then just bake off a couple muffins at a time! I could get really used to having freshly baked muffins each morning. I also love the taste of a good bran muffin, so these are right up my alley! I absolutely need to put a batch of these on the menu for this weekend!

    • Reply
      Kathy
      November 6, 2020 at 4:44 pm

      Yep, everyday you can bake up just as many as you need. So fast and easy!

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