Healthy Bran Muffins

Naturally sweetened with dates, these 100% whole-grain bran muffins are light, fluffy and absolutely delicious. Enhanced with vanilla and orange, this recipe is flavorful and flexible—stir in nuts, fresh blueberries, dried raisins, or dried cherries for different variations.

Bran muffins set on a wire rack on a marble table

Not all healthy bran muffins are created equal, and a little PSA, not all bran muffins are healthy. Most often they’re packed with sugar and as dense as a brick. Nothing good there. But if they’re made right and with wholesome ingredients, bran muffins can be really good, like breakfast- and snack-worthy good.

Bran muffins in gray metal tin

These bran muffins are everything you love about the breakfast staple—light, fluffy, and packed with flavors of orange and vanilla—but with a healthified take. They’re with 100% whole-grain and naturally sweetened with dates, which in addition to the molasses, gives an immense depth of flavor.

Bran muffins set on a wire rack on top of a marble table

If you’re interested in the stats, these Healthy Bran Muffins are a great source of fiber, vitamin B, Iron, Magnesium, and Manganese. And if you aren’t interested, well, all you need to know is that these bran muffins are made with wholesome ingredients, packed with flavor, and are something you can feel good about.

Bran muffins set on a wire rack on a marble table

For this recipe you can use regular wheat bran, or for even more nutritional benefits, give NuLife Market’s Black Sorghum Bran a try. It’s been found to help reduce the risk of colon cancer, so why not give it a try? If you’ve been following ZK for a while, you know how much I love NuLife Market. They’re honest, trustworthy, and create some amazing wholesome products. And whether you try their Black Sorghum Bran in this recipe or not, be sure to check out their other great products. I swear by them, namely their All-Purpose Flour. It’s the best gluten-free flour that I’ve found so far, takes all the guess work out of gluten-free baking!  

Bran muffins, split in half, set on a wire rack on a marble table

Also, if you are watching your fat/oil intake, feel free to sub part (no more than half) of the oil with applesauce in this recipe. Although, I think these are pretty great the way they are. But you do you! 

If you make these muffins let me know, I’d love to see your creations!

xoxo

Healthy bran muffins set on a wire rack on a marble table

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Healthy Bran Muffins

Bran muffins set on a wire rack on a marble table

Naturally sweetened with dates, these 100% whole grain bran muffins are light, fluffy and absolutely delicious. Enhanced with vanilla and orange, this recipe is flavorful and flexible—stir in nuts, fresh blueberries, dried raisins, or dried cherries for different variations.

  • Author: Lauren Grant of Zestful Kitchen
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 12 standard muffins

Ingredients

½ cup wheat bran flakes, NuLife Market Black Sorghum Bran , or White Sorghum Bran

1 cup pitted and chopped dates (8–9 dates)

¾ cup fresh orange juice

1 ½ cups original bran cereal (3 ½ ounces), such as All-Bran

¾ cup whole-wheat pastry flour (3.5 ounces)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon table salt

½ cup coconut oil

½ cup buttermilk

2 eggs

2 tablespoons molasses

1½ teaspoon pure vanilla extract

1 teaspoon minced fresh orange zest

½ cup chopped toasted walnuts

Instructions

Preheat oven to 350. Line a standard 12-cup muffin pan with paper liners.

Spread bran on a baking sheet in an even layer and toast in oven for six, stirring halfway through; let cool.

Bring dates and orange juice to a simmer in a saucepan over medium-high heat, reduce to medium-low and cook until juice has been absorbed, about 10 minutes.

Meanwhile, process bran cereal in a food processor until finely ground into a flour. Add toasted bran flakes, flour, baking powder, baking soda, and salt; process to combine.

Transfer cooked dates to a food processor or blender with coconut oil and puree; transfer to a bowl. Whisk buttermilk, eggs, molasses, vanilla, and zest into date mixture until combined.

Add bran mixture to date mixture and mix just until combined. Fold in walnuts. Scoop batter into muffin liners. Bake muffins until a toothpick inserted into the centers comes out clean, about 25 minutes. Cool muffins in pan 2 minutes, then transfer to a wire rack to cool completely.

Notes

If you are watching your fat/ oil intake, feel free to sub part (no more than half) or the oil with applesauce.

healthy bran muffins set on a wire rack on a marble table

Want another healthy muffin recipe? Check out these Whole Grain Gluten-Free Blueberry Mascarpone Muffins.

Whole Grain Gluten-Free Blueberry Muffins | Zestful Kitchen

This post was created in partnership with Nu Life Market. All thoughts and opinions are my own. Thanks for supporting all things ZK!

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