Bran muffins lined up with one muffin having a bite taken out of it to expose the texture inside
Yield: 14-18 Muffins

Refrigerator Bran Muffins

Prep Time 2 hours 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes

These refrigerator bran muffins are made with real unprocessed wheat bran and are filled with fiber, super hearty and moist, and actually taste delicious! This bran muffin batter can be prepped ahead and kept in the refrigerator for up to a week! This way you can bake a fresh muffin each morning or bake them all at once!

Ingredients

Dry Ingredients

  • 1 1/2 cups (90 gr) wheat bran
  • 1 1/2 cups (180 gr) whole wheat flour
  • 1 cup (227 gr) light or dark brown sugar, lightly packed
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp kosher salt
  • 2 tsp ground cinnamon

Wet Ingredients

  • 2 cups (474 ml) buttermilk
  • 2 large eggs
  • 1/2 cup (120 ml) vegetable oil, canola oil, or avocado oil
  • 1 TBSP (15 ml) vanilla extract

Mix-Ins

  • 2 cups mix-ins of choice such as dried fruit, chopped nuts, rolled oats, or chocolate chips (*optional, I like a mixture of golden raisins, rolled oats, and toasted pecans)

Instructions

  1. Mix dry ingredients: In a large mixing bowl, whisk together all of the dry ingredients until well combined.
  2. Mix wet ingredients: In a separate bowl, whisk together all of the wet ingredients until well combined.
  3. Combine wet with dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients and stir with a rubber spatula until just combined.
  4. Add mix-ins: If desired, fold in your mix-ins. Alternatively, you can leave the mix-ins out at this point and add them in as you bake your small batches of muffins. This way you can have different mix-ins each time you bake a batch.
  5. Rest your batter: Cover your muffin batter and refrigerate for at least 2 hours but 12 hours is more desirable for the best texture. This batter can be refrigerated for up to 1 week and should be moved into an airtight container if it will be stored for more than 12 hours. I like to bake a few at a time to have fresh muffins each day.
  6. Bake: When you are ready to bake, preheat your oven to 425 F (220 C). Line your muffin tin with as many liners as muffins you would like to bake. Fill the muffin liner almost all the way to the top. Bake for 14-20 minutes until a toothpick inserted in the center comes out clean.
  7. Store: Baked muffins can be stored in an airtight container at room temperature for up to 3 days. After that, they can be wrapped well and frozen for up to 3 months.

Notes

  • The brown sugar can be replaced with coconut sugar at a 1:1 ratio. Alternatively, you can substitute the sugar with 2/3 cup (160 ml) honey or maple syrup. Reduce the buttermilk to 1 3/4 cup (415 ml) if making this substitution.
  • The wheat bran can be replaced with oat bran 1:1 if desired.

Nutrition Information:

Yield:

14

Serving Size:

1 Muffin
Amount Per Serving: Calories: 203Total Fat: 9gCarbohydrates: 29gFiber: 5gSugar: 15gProtein: 5g