Super Moist Bran Muffins

Thank you to Mothering member MrsGail for contributing this recipe. Find more recipes here.


This recipe is so easy and versatile.  I can whip up a batch in 10 minutes easy, and shower while they bake.  Everywhere I bring them, people want the recipe.  They also freeze well, and last well (and stay moist) when in a covered container. I added both grated apples and blueberries to the batch I have right now.



  • 1 c. wheat bran
  • 1/2 c, oat bran
  • 1 c. flour
  • 1 c buttermilk (I typically put 1 T white vinegar in a glass measuring cup, and fill it the rest of the way with milk and heat it for a few seconds until it gets thick–its cheaper)
  • 1 t. baking soda
  • 1 t. baking powder
  • 1/2 t salt
  • 1 egg
  • 1/3 cup applesauce (or veg oil)
  •  1/2 c. brown sugar (also delicious with honey instead)
  • 1/2 t. vanilla


Your choice of fruits & veggies.  My favorites to add are:

  • 1 large granny smith apple grated
  • 2 large carrots grated
  • 1 medium zucchini or yellow squash, grated
  • 1 c. blueberries
  • mashed banana
  • raisins (I would add another fruit/vegetable to make them more moist)



  • Preheat oven to 375
  • Mix brans and buttermilk.  Let stand for 10-15 minutes.
  • Beat applesauce, sugar & vanilla.  Add to bran mixture.
  • Sift together flour, soda, baking powder and salt.  Add to buttermilk mixture.
  • Grate desired fruit/veggie
  • Mix together until just blended.
  • Grease muffin tin, or add muffin liners
  • Spoon approx. 1/3 c. batter into each muffin liner
  • Bake 15-20 minutes


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