Healthy Bran Muffins

What Is Wheat Bran?

Before we get baking, let’s talk bran. Bran is the outer layer of a grain (think wheat, oat, corn and rice), packed with fiber, vitamins and minerals. And, according to Bob’s Red Mill, it can even act as a prebiotic, promoting healthy gut bacteria. For this bran muffins recipe, you’ll need wheat bran.

Not to be confused with bran cereal (which is already processed and sweetened), unprocessed wheat bran is simply that outer layer of the wheat kernel that’s stripped away during the milling process. It has a nutty flavor that intensifies when toasted. It adds structure, texture and a fiber boost to baked goods like muffins, pancakes, and even quickbreads.

• Wheat bran: I like to toast the bran before mixing it into the batter, which deepens its nutty flavor and allows it to develop additional flavors of spice and richness. (For my fellow food science nerds, this magic happens thanks to the Maillard reaction—aka, the same process that gives toasted bread its delicious golden flavor.) Oat bran would work, too.
• Dates: My secret ingredient for a soft, moist muffin! Instead of using raisins (like in classic raisin bran muffins), we puree dates with water to create a naturally sweet, caramel-like paste that adds flavor and moisture.
• Buttermilk: Keeps the muffins light and fluffy while adding a slight tang. No buttermilk? No problem—I wrote a whole post on how to make buttermilk with whatever you have in your fridge or pantry.
• Orange zest: Adds bright, citrusy flavor.
• Whole wheat flour + all-purpose flour: Using a mix of both ensures these bran muffins stay wholesome without being dense.
• Brown sugar: A touch of molasses-rich sweetness to round everything out. Coconut sugar is a great swap!
• Extra-virgin olive oil: A heart-healthy fat that adds moisture and richness. I like to use a mild, fruity olive oil (instead of a strong, peppery one) when baking so it doesn’t overpower the flavor.
• Eggs: I use one whole egg and one egg white to keep the muffins light while still rich in texture.

See the recipe card for full information on ingredients and quantities.

How to Toast Wheat Bran

If you’ve never toasted wheat bran before using it in your baked goods, prepare for a game-changer! It’s a small step that makes these high-fiber muffins taste incredible. To toast, spread the bran onto a baking sheet and bake at 350°F for about 6–8 minutes (stirring halfway through). That’s it!

Now that you’ve toasted your bran and let it cool, it’s time to hydrate the dates. Simmer chopped dates in water for about 15 minutes until soft, then blend until smooth. A food processor or blender works great here—use whatever you have on hand!

Next, mix the muffin batter, fold in the remaining chopped dates and scoop the batter into a muffin tin. Bake at 350°F for about 25 minutes until golden and firm to the touch.

Popular Add-Ins

• Nuts or chocolate: Stir in 1 cup of chopped walnuts, pecans or chocolate chips (dark chocolate is my personal favorite!).
• Warm spices: Add 1 teaspoon of cinnamon or ½ teaspoon of nutmeg for cozy, bakery-style flavor.
• Fruit: Gently fold in 1 cup of fresh blueberries or finely chopped apples for a naturally sweet, juicy bite.

Storing and Freezing Tips

These bran muffins stay moist and delicious for days, and they freeze beautifully, so I always keep a batch in the freezer! Here’s how to store them for maximum freshness:

To store: Store cooled muffins in an airtight container at room temperature for up to 1 week. If your kitchen is warm, you may want to refrigerate them to prevent spoilage.

To freeze: Let the muffins cool completely then wrap each individually in plastic wrap before placing in a freezer-safe bag or airtight container. Store in the freezer for up to 3 months. To reheat, microwave a muffin for 30–45 seconds or let it thaw at room temperature.