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+ servings

Buttermilk Bran Muffins

A Bountiful Kitchen
Course Breakfast, brunch
Cuisine American
Keyword bran muffins, breakfast, muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12


  • 1/4 cup vegetable, canola oil or coconut oil
  • 1 1/2 cups All Bran cereal
  • 1 cup buttermilk*
  • 2 eggs beaten
  • 3/4 cup golden raisins optional, but highly recommended!
  • 2 tablespoons molasses
  • 1/4 cup dark or light brown sugar packed
  • 1 teaspoon vanilla
  • 3/4 cup whole wheat flour
  • 1/2 cup white flour
  • 1 teaspoon soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • Wheat Bran or Wheat Germ for sprinkling on top optional


  1. Preheat oven to 400 degrees.
  2. Grease twelve muffin cups or use paper liners.

  3. In a large bowl, combine oil, All-Bran cereal and buttermilk. Let sit for about 5 minutes.

  4. Add eggs, raisins, molasses, brown sugar and vanilla. Stir just until ingredients are incorporated.
  5. Add to the large bowl: wheat and white flours, baking soda, baking powder, cinnamon and salt.

  6. Fold into the wet ingredients.
  7. Scoop batter into greased muffin cups. Fill all cups evenly, as full as possible.
  8. Sprinkle with wheat bran or wheat germ (optional).

  9. Bake at 400 on center rack for about 15-18 minutes, or until muffin springs back when touched lightly.

Recipe Notes

  • These muffins are sweet, slightly from the cereal, sugar and molasses. The raisins also add sweetness. If you aren't a fan of raisins, but would like to have the natural sugar, you may grind the raisins in a food processor and then add to the batter. Craisins also work well!
  • To make buttermilk substitute, pour 1 tablespoon of lemon juice into a measuring cup. Add milk to measure 1 cup. Let sit for 5 minutes on countertop.
  • 1/2 cup of Plain Greek Yogurt and 1/2 cup of milk also work well as a buttermilk substitute.  
  • If you do not have molasses, you may substitute 2 tablespoons honey or Pure Maple Syrup.
  • This recipe freezes well. Bake as directed and let cool completely. When cooled, wrap individually, freeze for easy take and eat while at school, work, etc. Or place in one large Ziplock bag in the freezer. To thaw quickly, place muffin on a paper towel, and microwave for about 30 seconds.