Healthy and Delicious Refrigerator Bran Muffins

You know how much I love the Oatmeal Pancake Mix, right? I am never without that magical mix in my pantry. And pancakes appear at our breakfast table at least three or four mornings a week because of it. Healthy, delicious, FAST.

Well, enter a new recipe that has nudged and nestled it’s way into my fridge and found a permanent place in our bellies. Healthy? Yep. Perfect for a crazy morning? Uh-huh. Mightily delicious? Yes sirree.

This recipe is the culmination of months of experimenting. My sister and I wanted the perfect bran muffin. We loved the idea of keeping the batter in the fridge and scooping it into muffin tins quickly on a busy morning, but we wanted the muffins to be healthy. Really healthy…but still palatable. Thanks to our mom’s recipe and a few tweaks here and there, I can honestly say, these are the perfect bran muffins.

The shocking thing is that while they are packed with whole grains and are low-fat, they taste amazing. I never miss the excessive oil, sugar or white flour. Served warm with a drizzle of honey and let me tell you, I’ve instantly become a morning person. And if you know me, you’ll recognize that is nothing short of a miracle.

Healthy and Delicious Refrigerator Bran Muffins

One Year Ago: Southwest Rice and Bean Salad
Two Years Ago: Chicken Tikka Masala

Healthy and Delicious Refrigerator Bran Muffins

Yield: Makes 48 muffins

Healthy and Delicious Refrigerator Bran Muffins


  • 4 cups wheat bran flakes or plain wheat bran
  • 2 cups bran buds (look like little pebbles) or all-bran (look like little twigs)
  • 2 cups boiling water
  • 1 quart (4 cups) buttermilk
  • 8 tablespoons (1/2 cup) butter, melted
  • ½ cup (no-added sugar) applesauce
  • 2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 5 cups whole wheat flour
  • 4 teaspoons baking soda
  • 1 teaspoon salt


  1. In a large bowl with a tight fitting lid, place the wheat bran flakes (or plain wheat bran) and the bran buds or all-bran. Pour the boiling water over the bran and mix well. Stir every couple of minutes while the mixture cools to room temperature. The mixture will become very thick and sticky.
  2. After the mixture cools, add the buttermilk, melted butter, applesauce, sugar, eggs and vanilla. Mix well. Add the flour, baking soda and salt. Mix well to combine all the ingredients together.
  3. The batter can be covered well and kept in the refrigerator for up to 30 days. To bake, scoop the batter into greased or lined muffin tins. Fill 3/4 full. Bake at 375 degrees for about 14-16 minutes, until a toothpick inserted in the center of a muffin comes out clean or with a few moist crumbs.

Recipe Source: My Kitchen Cafe Original (with the help of my amazing mom and sister, Em!)

123 Responses to Healthy and Delicious {Refrigerator} Bran Muffins

  1. Trisha says:

    Hi Mel! I love your recipes. I’m sure I will love this one too.

    I started the muffins tonight, but I’m having a hard time getting the wet ingredients incorporated with the cooled bran/water mixture. Even with a wire whisk there are still lots of marble sized pieces of bran mixture that I can’t get to incorporate. Should I have added more boiling water to the bran perhaps? Or is that normal? I almost feel like I need to throw it in the blender (in batches) – but that would make for tough muffins, no? I haven’t added the dry ingredients yet, I think I will just refrigerate the muffin batter overnight for now to see if it helps before adding the dry stuff.

    Thanks for your awesome recipes!!

    • Mel says:

      Hey Trisha – did these work out for you?

      • Trisha says:

        My “wet” stuff still had some small clumps of bran even after resting over night, but I added the flour/baking soda/salt anyway and I couldn’t see the small clumps much after adding the dry ingredients. I baked them and they are amazing! They are moist, delicious – perfect. If I pull the muffin apart there are a few small clumps of bran but you would never notice unless you pull them apart. And they are fantastic!

        Next time I make them do you think I could heat the buttermilk and add it in at the same time as I add the boiling water to the bran? More liquid would certainly help when I mix in the other ingredients I think. What do you think?

        • Mel says:

          I’m glad they worked out! I think if you have the same issue next time, I’d just increase the water by 1/2 cup and see if that helps OR err on the side of undermeasuring the bran ingredients just slightly.

      • Trisha says:

        They worked! I added the flour/salt/baking soda and mixed it well and you really couldn’t tell there were small clumps of bran in there. They baked perfectly – moist and delicious! Thank you!!

  2. Jennifer says:

    I love bran muffins! Your recipe looks great- ill have to try to meld it with my go-to bran muffin recipe. I was just going to comment that I like to do half whole wheat flour and half almond flour in my muffins! It really adds just that perfect extra something to make them so so delicious. Plus added benefits of nut flour! I love your site so much! Thanks for all your hard work

  3. Sole' Cunningham says:

    I have used this recipe and it is fabulous. To change thing s up a bit, ill divide the batter up and mix in blueberries and cinammon in one batch, bananas and nutmeg in another batch, diced apples and walnuts in yet another. Oh, my husbands favorite- grated carrots, pineapple and sprinkling of coconut in his batch. Now I’m thinking pumpkin and chocolate chips in one more batch!!!

  4. amber says:

    Mel, these were surprisingly good! I say surprisingly because lets face it, it’s a bran muffin and fairly healthy to boot. So expectations were low, even though I love you. I had a whole pep talked planned to get my kids eating them and I didn’t even need to break it out! Wahoo! Excellent! *Double Fist pump*

  5. Heather says:

    I make these fairly often so I figured I should let you know that we LOVE them! (Seriously, who loves Bran Muffins??)

  6. A says:

    These are my fave! I tweaked it a little for me. Only 1 C. sugar, added 1/2 C. Blue agave nectar, a little less buttermilk because of the agave, and added 1 T. Cinnamon. Thanks for the recipe Mel!

  7. Emy says:

    I have a hard time buying whole wheat flour or other similar flours where I live, and I would really love to try these.
    Is it okay to do it with ordinary all purpose white flour? Does it also make a difference to the taste or texture, if so?

  8. Kathy says:

    I just made these today and YUM! I used 2 cups of flakes, 2 cups of twigs and 2 cups of bran. The whole family loved them!

  9. Vikki says:

    Hi Mel, just curious, if you are mixing it all up together so it becomes all mushy, do you need the different types of bran? Could I just use loads of All Bran for example?

  10. Nita says:

    Hi Mel, I wanted to make a batch of these tonight, but I just realized I’m all out of whole wheat flour. Would these work with white whole wheat flour or un-bleached all purpose flour? Thanks

  11. Meghan says:

    Made 8 this morning for my family of 5 because, yes, I was skeptical. Am now making 6 more!! Haha, thought you’d get a kick out of that 🙂

  12. Nita says:

    I went to the store and found bran buds so I used the bran buds and wheat bran. It seemed a little dry when I added the boiling water ,so I added a 1/4 cup more boiling water. Other than that, I followed the directions exactly and they were great! My 2 year old is snacking on one right now. 🙂 I can’t wait for my husband to try them. He wasn’t very excited when he saw I was making bran muffins. Lol

  13. Nita says:

    Hi Mel ,I wanted to make these muffins tonight and I bought Bob’s Red Mill wheat Bran and Kelloggs All Bran, but I just realized my Kelloggs All Bran are flakes ,not buds or twigs. The name on the box is Kelloggs All Bran complete wheat flakes. Can I still make them using these ingredients, or do I need to get Bran buds or All Bran that looks like twigs ,to get the recipe to work? Thanks

  14. Emily says:

    Maybe I did something wrong? I made these last week. I followed the directions exactly, except that the bran-water mix was still a little warm (lukewarm, but not quite room temperature) when I added the next ingredients, and I cooked them all up right away, rather than storing the batter in the fridge. The flavor was good, but the texture inside was kind of gooey, like hot cereal. Even after baking them so the outsides look a little overdone. I, like another responder, am close to sea level and don’t know if that makes a difference, but am wondering if that’s normal, or any ideas how to fix that? Thanks for all the great recipes and help with them.

    • Mel says:

      Emily – You might try decreasing the oven temp to 350 or even 325 and cook a bit longer – they may cook more evenly then (especially if your muffin tin has a dark coating). Sorry they didn’t work out!

  15. Rebecca says:

    This bran muffin recipe looks like a great recipe! I cant wait to try it. I’m just wondering if I could us wheat bran instead of the bran cereal?

    • Mel says:

      Rebecca – Yes. The mixture is slightly more dry so I use a bit less wheat bran (maybe 1/4 cup or so) but it works great.

  16. Rainy says:

    My son can not have any dairy. I really, really want to try these. Is there a substitute for the buttermilk that can be used????

    • Mel says:

      Rainy – You will have to google for a buttermilk sub since I’ve never made these dairy free. Good luck! I am sorry I am not more help.

  17. Leanne says:

    I just got a KitchenAid stand mixer last weekend and this was one of the first recipe’s I made. By request, I added a few handfuls of chopped walnuts to the batter. My grandfather *loved* the muffins! He still raves about them daily and says they’re the best muffins he ever ate! I definitely have this bookmarked in my recipe app – thank you so much!

  18. shanda says:

    I thought this might help some who are keeping track of calories, save time. 143 calories per muffin.

  19. Veena says:

    Thank you so much to u and your family for a wonderful recipe!!!!! My picky six yr old and pickier husband love them!!!!! I am making them for the third time!!! There r no arguments or delays for breakfast on busy schoolday mornings when I pull one of these out!!!! I cannot thank u enough. :))) I am trying the pancakes/ waffles today as well. Thank you very, very much for your lovely blog and the awesome recipes . So nicely done! 🙂

  20. Letitia Mattu says:

    My family LOVES this recipe and I make the following changes: I added 1 cup molasses and changed the sugar to 1/2 cup and the brown sugar to 1.5 cups.

    I baked 12 the other day for breakfast. The kids and I ate 6 of them and left for the day. When we came home my dog was doing a MAJOR “potty dance” and I couldn’t figure out why until I went into the kitchen and saw the pan on the floor with no more muffins in it! I don’t think he’ll ever eat 6 bran muffins again! LOL

  21. Mel says:

    Lisa – I’m not familiar with the Quaker Oat Bran hot cereal but it undoubtedly is far different (probably many things added since wheat bran isn’t in the title) than just wheat bran which is why your liquid ratio might have been off. If you can find regular wheat bran, that should do the trick.

  22. Lisa says:

    I love the flavor of these. I am wondering if I did not use the right type of bran . . . I had a package of Quaker Oat Bran hot cereal (4 cups) and then I used 2 cups of Bran buds. 2 cups of water was Not enough, I ended up having to use close 2 5 cups of hot water for the mixture to have any wetness! They taste great (just a little dense). Did I use the wrong thing?

  23. Jessica says:

    Mel, this is has been an amazing recipe! All of my kids (7,5,and 3) LOVE these. We went through the whole batch in one week. They kept asking for them!

  24. Holly says:

    We’ve been munching on your delicious refrigerator bran muffins all week. They are moist and delicious! Plus I decided to just bake the whole batch at once (which makes a bazillion), so we have a ton yummy bran goodness in our freezer for quick kiddo snacks. Thanks for another fantastic recipe!

  25. Candice says:

    Oh, and I see several people asking about what brand of bran flakes and all bran, I used generic (Meijer store brand) for mine and turned out great! Both boxes of cereal were on sale for $1.99 each and I have enough left to make probably 2 more batches. Doing some rough math (I am no mathematician!) I think I made this for around $5, or about 10 cents each! A bargain and healthy!!!! I use my GT express 101, the thing with 2 cooking wells- please tell me I’m not te only one who got sucked in by that infomercial! Anyway, it’s quick, and no heating up the oven. This is a keeper!

  26. Candice says:

    These are delicious! Made them exactly as your recipe says! Instead of a bowl I put them in one of those tall skinny cereal dispensers in the fridge it fits a little better for us. My 4 1/2 yr old and 3 yr old helped make it and then devoured one as soon as we were done! Thank you!!!!

  27. Diana Leland says:

    Mel, these are truly AMAZING! Can’t wait to play and use 10-grain cereals and quinoa flakes and all kinds of fun stuff! And your oatmeal pancake mix is next on my list! 🙂 Thank you for the awesome recipe!

  28. Mel says:

    Dot – it really is 4 cups of either. The way the bran flakes break down in the boiling water must make up for the difference in how they measure compared to the wheat bran. I almost always use the flakes and my sister always uses the wheat bran and they turn out great either way.

  29. Dot says:

    I had one of these muffins at work today and immediately asked for the recipe!

    Question? It seems like 4 cups of bran flakes would not be as much as 4 cups of wheat bran (due to the air between the flakes). Is it truly 4 cups of either?

  30. Krissy Thomas says:

    Ok. I have been wanting to try these muffins ever since I made your pancakes ( which we love by the way ) and I’m so glad I didn’t half the recipe because they are great! Thank u so much for sharing all of your recipes! My husband is skeptical of any food that doesn’t come from your blog but if I tell him it came from Mel’s he is all about it. You are our no fail go to! Thanks again! And congrats on expecting a girl! I have a baby girl and love love love having a daughter ( ;

  31. Jennifer says:

    These were amazing muffins! Just what I was looking for. I was searching the internet for refrigerator bran muffins like my mom used to make, and stumbled across your blog. I have to say I think your blog is great, and I have made 3 of your recipes (slow cooker oatmeal, bran muffins, and chocolate chip bars) in the last 24 hours — they all were wonderful! Thanks for inspiring me to make good food for my family!!

  32. Charlotte says:

    these are also great for individual servings–microwave 1/4 cup in a mug or bowl for 1-2 minutes, and voila!-one quick muffin!!

  33. Miss L says:

    Excellent muffins. The whole family loved them. Just informationally, we used Great Value (Walmart) Bran Flakes and All Bran Buds, and half white wheat, half whole wheat flour. DELICIOUS. Thanks for the recipe. 🙂

  34. Britney says:

    Wow. Super easy and so yummy. I’m a health nut when it comes to my kids and this was excellent. My 4 yr old daughter basically made them and they were perfect.

  35. Brenda says:

    I am adding this to my healthier approach to getting my kids to eat better. So I guess it will start with me. My question for you is will this recipe work if I substitute the buttermilk. I know the buttermilk helps to keep the muffins moist. My youngest has an allergy to milk in comparison to the those with peanut allergies. I was wondering if I could use soy milk as a substitute?

    • Mel says:

      Brenda – I don’t use soy milk so I’m not sure how it substitutes in baking. You’ll probably have to play around with the recipe and see how it turns out using the soy milk. Good luck!

  36. Susan says:

    For those looking for bran flakes and buds without HFCS or other funky stuff, I noticed both at Trader Joes today (the ingredient list looked nice and straightfoward). Anyway, I just pulled my first batch out of the oven and they are mighty tasty. The kids are enjoying their after-school snack. Thanks for another great recipe!!

  37. melanie says:

    Thanks Melanie. I actually just ran to the store and bought the flakes. These turned out so good! There’s a place in Utah called Rainbow Gardens that have awesome muffins and I think these taste just like them! Thanks for the recipe!

  38. Mel says:

    Melanie – I’ve never tried it that way but it’s definitely worth a try. I think you might miss out on a little texture differences but if you try it, let me know how it turns out!

  39. melanie says:

    Hi Melanie,
    I was looking for a healthy muffin for school breakfast and this is perfect! I was wondering if it would work if I just used 6 cups of All Bran (the twigs) instead of the 2 different types? Thanks again for this recipe. It looks perfect!

  40. bdubz says:

    In an effort to learn some baking skills before leaving home my 18 year old is baking one new thing a day for 30 days (lucky me!). He made these today and we LOVE them! So easy and quick and super tasty. He’s going to play around with adding cinnamon and raisins to the next lot. Can’t wait! 🙂

  41. […] for a quick breakfast or as afternoon snacks. You can bake a batch on Sunday for the week, or make fridge muffin batter. This stuff keeps in the fridge for around a month, and when you want a muffin, all you need to do […]

  42. Melanie – I totally messed up when I made these this morning. I used 4 cups of wheat bran and 2 cups of the bran flakes! oops! But, they turned out great! My hubby ate a few hot out of the oven and loved them. Then, my picky five year olds and 1 1/2 year old each ate 2 for lunch! I bought “unprocessed wheat bran” instead of the all-bran cereal (why does everything have to have high fructose corn syrup in it? ahh!). Then, I used whole wheat pastry flour. It worked great, and I’m so glad I have batter in the fridge for tomorrow! Thanks for the healthy recipe!

  43. Kim says:

    These were so good! My 3-year-old and 21-month-old even liked them, and I love the fact you can mix up a huge batch and bake them fresh every morning for a month (if the mix lasts that long!) Thanks as always for the great recipes.

  44. Kate says:

    I make these often. We love them. I make the batter plain and then sometimes add goodies as I bake some up. We like dried cranberries or raisins but I must admit are favorite is semi-sweet chocolate chips. If I don’t add chocolate they are wonderful hot with a little cream cheese. 🙂

  45. Heather says:

    Thank you so much for such a fantastic and quick breakfast recipe. I am a big fan of bran muffins but haven’t had a good one in a long time. I made these this morning before church and they were so moist and delicious and came out as good as I imagined. This batter will certainly become a staple in our fridge right beside your equally wonderful oatmeal pancake mix! I just ate another one for an afternoon snack and it was still just as moist and yummy. It feels great making healthy homemade meals for my family without a big fuss or mess. I plan to make some mini muffins to freeze for a quick afternoon snack for my kiddos. (Idea stolen from my sister-in-law. 🙂 )

  46. Haley says:

    I’m so torn. My 2 year old loves these muffins. I still prefer my old recipe loaded down with sugar :-X BUT after making them morning after morning for my son, they did grow on me and I actually liked them the more I ate them. So next time I make them I have no idea which recipe I want to use.
    Just a side note, after like 2 weeks, my batter was a funny color ontop. It was like a greyish color instead of brown, but once I scooped into the batter it was the regular color. It made me leery of eating it! Is that normal?

    • Mel says:

      Haley – I’m glad these muffins have grown on you. My batter also develops a weird-ish color but I just mix it all around and use it anyway.

  47. Anne says:

    Mel, where can I find bran buds? I am opposed to all-bran and Wheaties since they have so many additives, including corn syrup. Is there a way to just use more wheat bran? I live in Japan, and some specific ingredients are hard to find. I did convince a visitor to bring a whole bunch of wheat bran. 🙂

    • Mel says:

      Hi Anne – I don’t blame you for avoiding the other cereals. I admire you, actually! To be honest, the bran buds might have just as many additives. I’ve never looked closely. Really, though, you could try using all wheat bran. My sister has done that before. It makes the muffins a bit more dense than normal but she loves them that way.

  48. SJ says:

    Having never tried bran muffins before, I wasn’t sure what to expect, but the sweetness and moistness were great! We loved them. Thanks for the recipe(s).

  49. Nicole says:

    Thanks for this recipe. We’ve been enjoying them all week, it makes me happy to see my 18 month old eating such a healthy breakfast 🙂

  50. Julianne says:

    Oh and one more thing: I used my Bosch to mix everything. I had started the first parts in a large mixing bowl with a wooden spoon, but decided quickly that it was going to take too much effort (my Bosch has made me the laziest person on the planet), so I just dumped it all into the mixer with my wire beaters. Fabulous, and nothing but clean-up of the mixer for me, as far as “work” goes!

  51. Julianne says:

    Fabulous fabulous. Made these to help with the Thanksgiving pie/junk-food overload. I halved the recipe, and did a couple things different: made my own buttermilk (added 2T lemon juice to 2c 1% milk); used a little less than the full amount of sugar. They are still plenty sweet, and I’ll try even less sugar next time. I also didn’t have any wheat bran flakes, but I did have Raisin Bran, which is pretty much the same thing. I just used that, so our muffins also have the occasional raisin in them. Used All-Bran cereal (twigs).

    I baked them and after they cool I’ll wrap each one into plastic wrap, and then freeze them in a large ziplock for a fast breakfast/snack. That is, if I have any left…the little 2.5 year old around here has eaten 3 in a row!

    These are just fabulous! Thanks for another good one!

  52. Amy M says:

    I just made these for the first time yesterday and had teriffic results. I used 4c wheat bran and 2c All Bran cereal. My super picky, wheat bread hater husband even declared them “awesome”! I baked a dozen and he ate half right out of the oven and took another for breakfast this morning. I was SO tempted to tell him just how healthy they were but didn’t for fear that he wouldn’t touch them in the future 🙂 Your pancake mix recipe with the whole wheat flour substitution is already a regular breakfast/snack in our house and I have a feeling these muffins will be a staple as well. THANKS!

  53. Heidi says:

    I have been making these and love them! Thanks for the recipe.

  54. Jess says:

    I just made these this morning and they are delicious! I have never made bran muffins before so I was a little hesitant – but I trusted you and I am so glad I gave it a try! Major comfort food!

  55. Deborah says:

    I have been looking for the perfect bran muffin recipe so I have to try this!

  56. Lani says:

    Just made these for breakfast and they are so delicious! I usually do not like bran muffins (cardboard as I refer to them), but these are so moist and yummy. This is a keeper. Thanks, Mel!!

  57. Nanci says:

    I have to admit I was skeptical. I made just a 1/2 batch. These are wonderful. All three of my boys and even my husband said they were good (not an easy accomplishment). I did make them with splenda rather than sugar and saved about 30 calories per muffin. Thanks for the fun new recipe.

    • Mel says:

      Nanci – I’m glad these muffins proved their worth since you were skeptical at first! Thanks for checking in to let me know you liked them!

  58. I love bran muffins too, perfect way to use the homemade applesauce I just made!

  59. carla says:

    Just wondering what we could use instead of all the white sugar. I love the recipe but really want them even more healthy without white sugar. Any suggestions?

    Oh, and I did make these and my kids had them for breakfast this morning. I just cannot have white sugar!

    Thank you.

    • Mel says:

      Carla – I’m not an expert on sugar substitutions but if you are concerned about the sugar content, you might try substituting splenda like another commenter mentioned or just decreasing the sugar to 1 cup or 1 1/2 cups.

  60. amber says:

    A cookbook I own has a recipe for bran muffins that can be stored in the refrigerator for six-weeks. I’ve never tried them, but I’m just mentioning it because 30 days really is realistic for a lot of refrigerator bran muffins.

    That said, I’ve never been tempted to try a bran muffin recip before–but I’m running out to get all the stuff today because you’ve sold me. I’m so excited!

  61. Erin McMilon says:

    This is an answer to my prayers! I can’t wait to get a batch in my fridge & in my oven! This year I have a kindergartener and a preschooler – the mornings are a struggle for ME, actually, to get it all done and out the door in time -anything QUICK for breakfast is usually sugary and full of fat… THANK YOU THANK YOU THANK YOU!!!!

  62. Cammee says:

    As a huge fan of your pancake mix, and a lover of bran muffins, I can’t wait to give these a try. They will be perfect for my daughter who has cheer practice before school and has not been making time for breakfast. Thanks Mel!

  63. Patti says:

    Hi Mel, I just wanted to clarify…you said your sister exclusively uses the wheat bran in place of the flakes, which is what I want to do. Does she still use the bran buds or all wheat bran? Thanks, can’t wait to try them!

    • Mel says:

      Hi Patti – my sister Em uses wheat bran in place of the flakes and still uses the bran buds – so in reference to the actual amounts she uses 4 cups wheat bran and 2 cups bran buds or all-bran. Hope that helps!

  64. michelle says:

    I plugged this recipe into a recipe calculator ( is the one I used and I used Kellogg’s brand products for entering the wheat bran and all bran ingredients. I was mostly curious on the fiber and sugar content per muffin. Here are the results for those interested. Also, I am also really interested in the microwave option….I have individual silicone muffin cups that would work great for that and then my husband who leaves the house before we are up could just pop one in the microwave on his way out….Jennie, any more on this?

    Nutrition Facts-Condensed Version of just the main info…gives you more in depth on each vitamin as well…
    User Entered Recipe
      48 Servings
    Amount Per Serving
      Total Fat
    2.9 g
      Saturated Fat
    1.4 g
      Polyunsaturated Fat
    0.2 g
     Monounsaturated Fat
    0.7 g
    22.8 mg
    201.4 mg
    56.0 mg
      Total Carbohydrate
    23.3 g
      Dietary Fiber
    2.9 g
    9.6 g
    3.6 g

  65. StephenC says:

    I’m not a baking person, but I sure would love to have one of your muffins.

  66. Hillary says:

    I’m glad you mentioned that these freeze well. They sound wonderful!

  67. These look wonderful. I can’t wait to try them. Yum!

  68. Megan says:

    I don’t mean to sound like a skeptic, but 30 DAYS! REALLY?!? If it is true this is amazing.

    • Mel says:

      Megan – I know, 30 days sounds extreme, but it really works. I will say this, though, the batter starts taking on a dark, nasty-ish hue after a few days, even. If you can get over that, the muffins still taste great and actually, I never have the batter in my fridge that long. Usually within a week or two we’ve used it up and I am making another batch.

  69. Tessa says:

    These sound perfect for rushed mornings. I just found out that I’m going to have to head into school SUPER early this month, and these sound like the perfect solution for a rushed breakfast. Thanks!

  70. Amy M says:

    YOu had me at “hello”. I’m adding bran buds to my grocery list right now and can’t wait to try this.

  71. Lisa says:

    What a great recipe. Healthy and perfect for those mornings when you don’t have a lot of time for making breakfast but still want something delicious and homemade to eat.

  72. Erin says:

    This might be a silly question, but do you use regular apple sauce or the no sugar added apple sauce? I actually love bran muffins and I can’t wait to try some of these!

    • Mel says:

      Erin – that is not a silly question and I appreciate you giving me the chance to clarify. I always use the no-sugar added applesauce. I’ll edit the recipe to reflect that!

    • Kendra says:

      I had some apples no one was eating, so I threw them (with the cores sliced out) into my pressure cooker- skins on and everything. Them blended them with a hand blender- applesauce!!! I used it in the muffins and they turned out delicious! Thank you, Mel for the amazing recipe.

  73. Tracey says:

    These look delicious! I’m excited to try them! I can’t tell however, if the ones in your pictures are mini or regular size muffins. I would prefer to make mini muffins, as they’re just the right size for my 2-year-old. Would the cook time need to be adjusted for the smaller muffin?

    • Mel says:

      Tracey – the ones I made are regular sized muffins. I’m sure they would work equally well as mini muffins but I would bake them for 8-9 minutes and check often to make sure they don’t overbake.

  74. Jennie says:

    If these are like the ones we had growing up, you can microwave them too. I’ll have to check my mom’s recipe.


  75. Lani says:

    Oh, I want to try these. One question though, do you know if they freeze well? Don’t want to be baking every morning and we are now an empty nest : (

    • Mel says:

      Lani, actually, these freeze great! I will sometimes make up a batch and then after the muffins have cooled, I pop them in a freezer-safe ziploc bag. They reheat well in the microwave for 30-ish seconds.

  76. Liz K. says:

    We love muffins here! For awhile, the only thing my two year old would eat for breakfast was muffins. My kids love mini muffins in there lunch too. Their favorite kind right now are your pumpkin chocolate chip muffins. I can’t wait to try these.

  77. Kelly says:

    Oh, I can’t wait to try these! Like Kim, I’ve never had a bran muffin that I particularly liked, so I’m excited about these. They sound great, and keeping the batter in the fridge is a fantastic idea.

    I don’t know if I ever commented to say I LOVE your oatmeal pancake mix too!! I feel so much better making that for my 2 year old than a boxed mix (even if we do often put some chocolate chips in them lol). There is always a batch of the mix in our fridge. We do find that we need 1 1/4 cups of the mix though… I know you said it would thicken upon standing, but for us, without that extra 1/4 cup of mix, we end up with something more like crepes than pancakes… we’re right be the ocean, so maybe it’s an altitude/humidity difference or something??? Who knows. Regardless, as long as we add that extra 1/4 cup, they are always super! 🙂

  78. Christine says:

    Im going to make these today after I go to the store! My toddler is obsessed with mini muffins right now, so I am trying to come up with healthy varities! I hope these will turn out well as mini muffins!

    What kind of bran flakes and bran buds do you use?

    • Mel says:

      For all those inquiring about what kind of bran I use – I almost always buy the Kellogg’s brand of bran flakes and bran buds or twigs (All-bran) and have also had good results using Wheaties as the bran flakes. However, my sister makes these muffins exclusively with wheat bran (a fine, flaky substance you can find in bulk in the natural foods aisles oftentimes) in place of the bran flakes and she uses the Bob’s Red Mill brand. It is a very versatile recipe in that way, but I do encourage finding a good quality bran product no matter what brand it is since that is definitely the focus of the recipe.

  79. CaSaundra says:

    Ooo I agree, those do look delicious! And nothing better than when a food can be fast AND healthy!

  80. Kim in MD says:

    I have to say that I have never eaten a bran muffin that I LOVED. They are always dry and taste like cardboard! Your recipe looks like the exeption to the rule! You have never steered my wrong, so I will give them a try. I love that you can keep the batter in the fridge! Thanks for sharing, Melanie!

    Oh- and I would love to know what brand of bran flakes you used, too. The quality of the bran is obviously the most important part of this recipe.

  81. Bonnie says:

    What kind of bran flakes do you use? Also, I tried the lime/cilantro rice last night and it was wonderful!!! Thanks for the great recipes.

  82. Ah! Healthy muffins! I need these in my life. I’m obsessed with muffins.

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