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Bran Muffin Recipe

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4.83 from 28 votes
Prep Time 15 minutes
Cook Time 25 minutes
Soaking time 8 hours
Total Time 8 hours 40 minutes
Yield 10 standard muffins
Category Breakfast, Snack
Cuisine American


If you're looking for a healthy, fiber-rich bran muffin that's also moist and delicious, you've found it! This recipe uses our soaker method which results in moist whole-wheat baked goods every time.


  • 1 cup (120g) whole-wheat flour, spooned and leveled
  • 1 ¼ cups (75g) wheat bran
  • 1 ¼ cup (315g) buttermilk
  • 2 tablespoons (20g) cornstarch*
  • 2 ½ teaspoon (11g) baking powder
  • ¾ teaspoons (2g) ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon (2g) kosher salt
  • ½ cup (160g) maple syrup
  • cup (76g) olive oil
  • 1 large egg (50g)
  • 1 teaspoon pure vanilla extract
  • ½ cup (56g) chopped toasted walnuts


  • For the soaker, combine 1 cup (120g) flour, 1 ¼ cups (75g) bran flakes and 1 ¼ cups (315g) buttermilk. Stir to combine then cover with plastic or a tight fitting lid and refrigerate overnight (8–10 hours).
  • When ready to bake, heat oven to 425ºF (218ºC). Coat a muffin pan with nonstick cooking spray, then line 10 muffin wells with paper liners and coat liners with nonstick spray.
  • In a small bowl, combine 2 tablespoons (20g) cornstarch, 2½ teaspoons (11g) baking powder, ¾ teaspoon cinnamon, ¼ teaspoon baking soda, and ¼ teaspoon salt.
  • In a large bowl, whisk together ½ cup (160g) maple syrup, ⅓ cup (76g) oil, 1 egg and 1 teaspoon vanilla until smooth.
  • Add soaker to maple syrup mixture and whisk until thoroughly combined (start by using your whisk to break up the firm bran mixture—keep working it. It will loosen and come together.).
  • Whisk in starch mixture until combined then stir in ½ cup (56g) walnuts.
  • Divide batter evenly between 10 prepared cups.
  • Bake muffins for 8 minutes (at 425ºF) then turn oven down to 375ºF (190ºC) and continue baking until tops are set, center looks done and a toothpick inserted in center comes out with few crumbs attached, 15–17 minutes more (start checking them at 13 minutes to be safe).
  • Total bake time will be between 21 and 25 minutes.
  • Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool 5 minutes longer. Serve.



Cornstarch substitute: If you can’t have corn, you can try arrowroot starch. We have not tested this (yet) but it should work fine.
Storage: Store muffins in an airtight container at room temperature for up to 3 days.
Freezing: Freeze muffins in a freezer bag for up to 3 months. Reheat them as desired in the microwave for 40 seconds on 70% powder. 
We recommend measuring by weight using a food scale. If you do not have a food scale, learn more about how we measure flour.


Serving: 1muffinCalories: 224kcalCarbohydrates: 28gProtein: 5.5gFat: 11.5gSaturated Fat: 1.5gCholesterol: 18mgSodium: 119mgFiber: 4gSugar: 11g
Keywords Bran Muffins, Healthy Bran Muffins
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