Published Mar 5th
Prep 20m Cook 20m Additional - Ready In 40m
Servings 1 dozen Calories 167.5

A delicious source of fiber! My family have them almost every morning. Great healthy muffins! You may substitute dates for the raisins if you wish.

Recipe Ingredients

  • 1 ½ cups wheat bran
  • 1 cup buttermilk
  • ⅓ cup vegetable oil
  • 1 egg
  • ⅓ cup brown sugar
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup raisins

Cooking Directions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
  2. 2 Mix together wheat bran and buttermilk; let stand for 10 minutes.
  3. 3 Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in raisins and spoon batter into prepared muffin tins.
  4. 4 Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Nutrition Facts

  • Calories 167.5
  • Carbohydrate 25.6 g
  • Cholesterol 16.3 mg
  • Fat 7.1 g
  • Fiber 3.5 g
  • Protein 3.5 g
  • Saturated Fat 1.3 g
  • Sodium 262.2 mg
  • Sugar 8.9 g


  1. these were not good.. very tasteless.. I threw them out after baking them.. wont make these again
  2. I substituted 1/3 cup applesauce for oil and made my own buttermilk using 1 tablespoon vinegar and enough milk to make 1 cup. I made 6 large muffins instead of 12 small ones and they turned out great!
  3. Yummy! I used 1/2 cup dried cherries but think it would have been even better with 3/4 cup. Can't wait to try these with dried strawberries blueberries or cranberries!
  4. 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 - Read more ...
  5. 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 - Read more ...
  6. These were delicious. I changed the recipe to make them a little healthier, like others suggested. I substituted the oil with 1/3 applesauce. I also couldn't find wheat bran, so I first made a batch with a store brand of Fiber One (the ones that look like twigs). I made another batch with All Bran - Read more ...
  7. I am pastry chef and I served this for a breakfast party this morning. These muffins are excellent! They were moist and very tasty! They weren't "typical" bran muffins because they were moist and delicious!
  8. Mmmm - these are good! I made 6 regular sized muffins and 12 mini muffins from a single batch of this batter, and was delighted to find that they tasted just like the bran muffins my mother used to make. Eat them warm with a slice of cheddar cheese - yummy! NOTE: The second time - Read more ...
  9. Absolutely wonderful! I did make a few adjustments like other posters did: 1/3 c apple sauce for the oil, 2 egg whites for the 1 egg, 1 tbsp lemon juice with skim milk for the buttermilk, and cinnamon. I used post raisin bran for the bran (because it gets too soggy in milk; I was - Read more ...
  10. These were great bran muffins! I decided to experiment, so I made one regular batch and then one lowfat with egg whites for the egg, applesauce for the oil, and reduced fat buttermilk. I gave both versions to my husband and he picked the lowfat one as being the tastier version! I will be making - Read more ...

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