Easy Bran Muffins

    40 minutes

    These are traditional easy to make bran muffins that add a bit of extra fibre to your diet while still being very tasty.

    1368 people made this

    Serves: 12 

    • 1 1/2 cups wheat bran
    • 1 cup (250g) buttermilk
    • 1/3 cup (60ml) vegetable oil
    • 1 egg
    • 2/3 cup (155g) brown sugar
    • 1/2 teaspoon vanilla essence
    • 1 cup (125g) plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1/2 cup sultanas

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 degrees C. Grease muffin cups or line with paper muffin cases.
    2. Mix together wheat bran and buttermilk then let stand for 10 minutes.
    3. Beat together oil, egg, sugar and vanilla then add to buttermilk/bran mixture.
    4. Sift together flour, bicarbonate of soda, baking powder and salt. Stir flour mixture into buttermilk mixture until just blended.
    5. Fold in sultanas and spoon batter into prepared muffin tray.
    6. Bake for 15 to 20 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Cool and enjoy.

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    Reviews in English (1294)


    Subbed out bran for oat bran... So yummy!  -  11 Mar 2015


    I’ve made this recipe every week since finding it. This is a great recipe on its own, but I’ve found it a wonderful launch into my own creativity in healthful cooking. I’ve seldom used oil with this recipe. I substitute applesauce, pumpkin, cooked and pureed carrots, squash, and banana, in place of oil. I often add pumpkin pie spice with the squash, carrots, or pumpkin, or cinnamon with the applesauce. I always add flax seed, and use half whole wheat flour and half unbleached. I seldom use all the sugar. I’ve substituted molasses or honey for the sugar, or just cut it in half. I make this recipe so frequently; I now stock fat free buttermilk. I don’t like raisins, and find myself adding shredded carrots, dates, pecans, walnuts, carob chips, and coconut, whatever I have on hand. Thank you Janet, my family truly enjoys this versatile recipe.  -  25 Oct 2007  (Review from Allrecipes USA and Canada)


    I substitued 1 cup fat free plain yogurt for the buttermilk; 1/3 cup unsweetened applesauce for the oil; 1/4 cup egg substitue for the egg; a mixture of 5 TBSP white Splenda and 2 1/2 TBSP Brown Splenda for the brown sugar; 1 cup of whole wheat flour for the all-purpose flour; increased the vanilla to 1 tsp; used dried cranberries for the raisins and added 4 TBSP BeneFiber (you could use any of the fiber supplements). This lowered the calories to 93 and increased the fiber to 6 grams. My family loves them! (I tried using frozen blackberries but it made the muffins almost too moist. My kids liked them though.)  -  31 Mar 2007  (Review from Allrecipes USA and Canada)