Healthy bran muffins cooling on a vintage rack on a blue background
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5 from 7 votes

Bran Muffins

These muffins are filled with nutritious ingredients to keep kids going until lunch time. They’re easy to make and perfect for a quick breakfast through the week.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 12
Calories: 215kcal
Author: Kate Hackworthy | Veggie Desserts


  • 75 g wheat bran
  • 250 ml buttermilk (or 250ml milk with 1 tbsp lemon juice or vinegar stirred in and left to sit for 5 minutes)
  • 1 ripe banana mashed
  • 2 tablespoons vegetable oil
  • 1 egg
  • 75 g light brown sugar
  • 1 tsp vanilla extract
  • 75 g plain flour (all purpose)
  • 50 g wholemeal flour
  • 1 tbsp ground flax optional
  • 1 tsp bicarbonate of soda (baking soda)
  • 1 tsp baking powder
  • ½ tsp ground cinnamon
  • 1/2 tsp salt
  • 100 g raisins


  • Preheat oven to 190C/375F. Lightly grease a muffin tin or line with paper cases.
  • Stir the wheat bran into the buttermilk and set aside for 10 minutes to soften the bran.
  • In a large bowl, beat together the banana, oil, egg, sugar and vanilla, then stir in the buttermilk mixture. 
  • Sift in both flours, bicarb of soda, baking powder, cinnamon and salt, and gently stir, taking care not to over mix. Gently fold in the raisins.  
  • Spoon the mixture into the prepared muffin tin and bake for 15 minutes, or until an inserted skewer comes out clean. 
  • Allow to cool in the tin for 5 minutes, then transfer the muffins to a wire rack to cool completely. 


Calories: 215kcal | Carbohydrates: 37g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 13mg | Sodium: 408mg | Potassium: 309mg | Fiber: 4g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 1.3mg | Calcium: 48mg | Iron: 2.2mg